Food Microbes: Probiotics and Functional Food

Food microbiology comprises the study of the microorganisms those dwell in food items, help in to create or transform certain food and spoil or contaminate food. Among all of these the term good bacteria, such as probiotics, are becoming increasingly gaining importance in food science. In addition to this , microorganisms are pivotal for the diary, backer and brewery industry producing cheese, yogurt, bread, beer, wine and as well as other fermented foods. Food Microbiology as a subject emphasizes on a wide range of science on microbes that have both beneficial and deleterious effects on the safety and quality of foods, thus by a concern for public health.

  • Microbial conversion of food and agricultural byproducts to value-added products
  • Bio-chemical treatment of foods, food and agricultural wastes
  • Molecular quantification of food pathogens
  • Microbial decontamination during food process operation
  • microorganisms in food industrial environments
  • Persistence, prevalence, and transmission of foodborne pathogens in retail food systems

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