Titre :	Food microbiology laboratory for the food science student : A practical approach
Type de document :	texte imprimé
Auteurs :	Cangliang Shen, Auteur ; Yifan Zhang, Auteur
Mention d'édition :	2nd Ed.
Editeur :	Cham : Springer
Année de publication :	2023
Importance :	XVIII, 160 p.
Format :	25 cm.
ISBN/ISSN/EAN :	978-3-031-26196-1
Langues :	Anglais
Mots-clés :	Food  Microbiology  Food science  Industrial microbiology
Résumé :	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.

Food microbiology laboratory for the food science student : A practical approach [texte imprimé] / Cangliang Shen, Auteur ; Yifan Zhang, Auteur  . -  2nd Ed. . - Cham : Springer, 2023 . - XVIII, 160 p. ; 25 cm.
ISBN : 978-3-031-26196-1
Langues : Anglais

Mots-clés :

Food  Microbiology  Food science  Industrial microbiology

Résumé :

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.