Food Technology: Objective Food Microbiology

authored by: Suresh Chandra, Ratnesh Kumar & Ruchi Verma
ISBN: 9789394490185 | Binding: Paperback | Pages: 194 | Language: English | Year of Publishing: 2022
Length: 152 mm | Breadth: 10.4 mm | Height: 229 mm | Imprint: NIPA | Weight: 298 GMS
INR 195.00 INR 176.00
Free Worldwide Delivery Within 10-15 Days By Indian Post (Traceable Methods)


Foodborne pathogens, Food safety standards, Microbial contamination, Food preservation techniques, Food quality assurance, Microbial spoilage, Fermentation in food, Food processing technology, HACCP (Hazard Analysis and Critical Control Points), Food microbiota, Bacterial growth in food, Foodborne illnesses, Shelf-life extension, Antimicrobial interventions, Food industry regulations, Hygienic food handling, Food safety testing, Pathogenic microorganisms, Quality control in food production, Foodborne disease prevention, Foodborne outbreaks, Rapid microbial detection, Food safety management, Pasteurization methods, Foodborne infection control

The primary goal of Objective Food Technology: Food Microbiology is to offer a comprehensive and accessible understanding of the fundamental concepts of food microbiology to students pursuing a degree in food technology. This book encompasses six chapters that cover essential topics on the syllabus, such as the characteristics of microorganisms, microbial growth kinetics, serial dilution technique, food spoilage, and toxins from microbes, including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Additionally, the book provides valuable information on fermented foods and beverages, making it an ideal resource for students preparing for competitive examinations such as GATE, NET, ARS, and FSSAI. This book is also beneficial for students pursuing higher studies or those preparing for competitive examinations such as ICAR, CSIR, UGC fellowships, NET, ARS, SRF, JRF, RA, SRF, SMS, Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries.

1. Short Notes on Food Microbiology, 2. Food Microbiology-I, 3. Food Microbiology-II, 4. Food Microbiology-III, 5. Food Microbiology-IV, 6. Food Microbiology-V

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