Food Technology: Objective Food Microbiology

Suresh Chandra; Ratnesh Kumar; Ruchi Verma

ISBN 10: 9394490183 ISBN 13: 9789394490185
Published by New India Publishing Agency- Nipa, 2022
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The primary goal of Objective Food Technology: Food Microbiology is to offer a comprehensive and accessible understanding of the fundamental concepts of food microbiology to students pursuing a degree in food technology. This book encompasses six chapters that cover essential topics on the syllabus, such as the characteristics of microorganisms, microbial growth kinetics, serial dilution technique, food spoilage, and toxins from microbes, including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Additionally, the book provides valuable information on fermented foods and beverages, making it an ideal resource for students preparing for competitive examinations such as GATE, NET, ARS, and FSSAI. This book is also beneficial for students pursuing higher studies or those preparing for competitive examinations such as ICAR, CSIR, UGC fellowships, NET, ARS, SRF, JRF, RA, SRF, SMS, Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries.

About the Author: Suresh Chandra: Ph.D., Associate Professor, Department of Agricultural Engineering, College of Post Harvest Technology & Food Processing, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250 110, Uttar Pradesh, India.

Ratnesh Kumar: Ph.D., Department of Agricultural Engineering, College of Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250 110,Uttar Pradesh, India.

Ruchi Verma: Ph.D., Department of Agricultural Engineering, College of Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250 110, Uttar Pradesh, India

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Title: Food Technology: Objective Food Microbiology
Publisher: New India Publishing Agency- Nipa
Publication Date: 2022
Binding: Soft cover
Condition: As New

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Soft cover. Condition: New. The essential goal of Objective Food Technology: Food Microbiology is to provide complete and simplified reach out to understanding of the basic concept of Food microbiology to the students of the Food Technology. This book contains 06 chapters which cover short notes and multiple-choice question on the syllabus as Characteristics of microorganisms, Microbial growth: growth and death kinetics, serial dilution technique. Food spoilage: spoilage microorganisms in different food products, Toxins from microbes: pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Fermented foods and beverages. Seller Inventory # 146353

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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The primary goal of Objective Food Technology: Food Microbiology is to offer a comprehensive and accessible understanding of the fundamental concepts of food microbiology to students pursuing a degree in food technology. This book encompasses six chapters that cover essential topics on the syllabus, such as the characteristics of microorganisms, microbial growth kinetics, serial dilution technique, food spoilage, and toxins from microbes, including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Additionally, the book provides valuable information on fermented foods and beverages, making it an ideal resource for students preparing for competitive examinations such as GATE, NET, ARS, and FSSAI. This book is also beneficial for students pursuing higher studies or those preparing for competitive examinations such as ICAR, CSIR, UGC fellowships, NET, ARS, SRF, JRF, RA, SRF, SMS, Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries. 194 pp. Englisch. Seller Inventory # 9789394490185

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