Food Technology
Objective Food Microbiology

Suresh Chandra (Author), Ratnesh Kumar (Author), Ruchi Verma (Author)

9789394490185

Paperback / softback, published 12 May 2022

194 pages
25 x 15 x 1.5 cm, 0.298 kg

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.