Food Microbiology: An Introduction, 3/Ed
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: Adam M
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789393168887
Copyright Year: 2025
About the Book
Food Microbiology: An Introduction (3rd Edition) provides a clear and comprehensive overview of microorganisms associated with food and their impact on food quality, safety, and public health. The book introduces the fundamental concepts of food microbiology, including microbial growth, contamination, spoilage, and foodborne pathogens.
It explains the role of bacteria, yeasts, molds, and viruses in food systems, along with the principles of food preservation, sanitation, and quality control. Emphasis is placed on understanding food safety standards, hazard analysis, and preventive measures used in modern food processing industries.
Written in a student-friendly style, this edition is suitable for undergraduate and postgraduate students of food science, microbiology, biotechnology, and related disciplines. It also serves as a useful reference for professionals working in food production, quality assurance, and research.
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Description
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: Adam M
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789393168887
Copyright Year: 2025
About the Book
Food Microbiology: An Introduction (3rd Edition) provides a clear and comprehensive overview of microorganisms associated with food and their impact on food quality, safety, and public health. The book introduces the fundamental concepts of food microbiology, including microbial growth, contamination, spoilage, and foodborne pathogens.
It explains the role of bacteria, yeasts, molds, and viruses in food systems, along with the principles of food preservation, sanitation, and quality control. Emphasis is placed on understanding food safety standards, hazard analysis, and preventive measures used in modern food processing industries.
Written in a student-friendly style, this edition is suitable for undergraduate and postgraduate students of food science, microbiology, biotechnology, and related disciplines. It also serves as a useful reference for professionals working in food production, quality assurance, and research.
