Food microbiology can be defined as the study of microorganisms that inhabit in the food, causes food borne diseases, and food spoilage. Microorganisms are essentially important to produce fermented foods like curd, yoghurt, cheese, beer, wine and bread etc. Probiotics consumption and its effects and benefits is increasing day by day and that become increasingly important in food microbiology. Bacterial toxins are the major cause of food contamination and its adverse effects. Scientists have found that microbial polymers are also used in the food industry. Few microorganisms and their products can also be used to combat certain pathogenic microbes.
- Track 1-1 Food testing
- Track 2-2 Emerging foodborne pathogens
- Track 3-3 Food spoilage
- Track 4-4 Food Fermentation
- Track 5-5 Food preservations
- Track 6-6 Dairy product evaluation
- Track 7-7 Evaluating food appearance