Food Microbiology Laboratory for the Food Science Student

A Practical Approach

Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
Cover of the book Food Microbiology Laboratory for the Food Science Student by Cangliang Shen, Yifan Zhang, Springer International Publishing
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Author: Cangliang Shen, Yifan Zhang ISBN: 9783319583716
Publisher: Springer International Publishing Publication: August 8, 2017
Imprint: Springer Language: English
Author: Cangliang Shen, Yifan Zhang
ISBN: 9783319583716
Publisher: Springer International Publishing
Publication: August 8, 2017
Imprint: Springer
Language: English

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. 

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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. 

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