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Food Microbiology Laboratory for the Food Science Student

A Practical Approach

  • Cangliang Shen
  • Yifan Zhang

Table of contents

  1. Front Matter
    Pages i-xi
  2. Cangliang Shen, Yifan Zhang
    Pages 1-7
  3. Cangliang Shen, Yifan Zhang
    Pages 9-14
  4. Cangliang Shen, Yifan Zhang
    Pages 59-63
  5. Cangliang Shen, Yifan Zhang
    Pages 65-69
  6. Cangliang Shen, Yifan Zhang
    Pages 71-74
  7. Cangliang Shen, Yifan Zhang
    Pages 75-78
  8. Cangliang Shen, Yifan Zhang
    Pages 79-85
  9. Cangliang Shen, Yifan Zhang
    Pages 91-95
  10. Back Matter
    Pages 97-103

About this book

Introduction

This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process

Keywords

Bacteria Fermentation Food Microbiology Lab Food Processing Microbiology Pathogen Quality Control

Authors and affiliations

  • Cangliang Shen
    • 1
  • Yifan Zhang
    • 2
  1. 1.Davis College, Division of Animal and Nutritional SciencesWest Virginia UniversityMorgantownUSA
  2. 2.Department of Nutrition and Food ScienceWayne State UniversityDetroitUSA

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods