ISBN : 9781632396426
Publisher : mlbooksinternational
Language : English
Category : Biological Science
Publication Year : 2016
Price : USD 150.00
Description : Food microbiology focuses on microbes that have both favourable and undesirable effects on the safety and quality of food. This book aims to understand the multiple branches that fall under the discipline of food microbiology such as food-borne microbes and their interactions with various foods, industrial and biotechnological exploitation of microbial diversity, microbiology of fermented foods, evolutionary dynamics of food-borne pathogenic microbes, genomics and functional genomics of pathogenic and value-adding technological microbes, development of probiotics as food supplements, etc. It also delves into its applications to food and process optimization, risk assessment, etc. This book covers the unexplored aspects of this area and serves as a reference text for the professionals and students engaged in this field.
Author's Description :
Dorothy Green holds an MSc in food science from the University of Guelph in Ontario, Canada. She is a research professor of food science and technology in Canada and also teaches courses on food, nutrition and wellness. Her academic and research interests lie in the analysis of food safety, quality and nutrition in food industry. Green has authored and/or edited numerous articles, journal papers and books in the field of food science and technology.