Objective Food Technology: Food Microbiology provides a comprehensive understanding of food microbiology for food technology students, covering essential topics, fermented foods, and beverages, and competitive examinations. It is also beneficial for higher studies and various industries.

Format: Paperback / softback
Length: 194 pages
Publication date: 27 May 2022
Publisher: New India Publishing Agency- Nipa

Objective Food Technology: Food Microbiology is a comprehensive and accessible guide to the fundamental concepts of food microbiology for students pursuing a degree in food technology. It covers 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. 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. It 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.

Objective Food Technology: Food Microbiology

Objective Food Technology: Food Microbiology is a comprehensive and accessible guide to the fundamental concepts of food microbiology for students pursuing a degree in food technology. It covers 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. 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. It 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.

Chapter 1: Characteristics of Microorganisms

The first chapter of Objective Food Technology: Food Microbiology introduces the characteristics of microorganisms. It covers the basic structure, classification, and reproduction of microorganisms. It also discusses the importance of microorganisms in various industries, such as food, agriculture, and medicine. The chapter also provides information on the different types of microorganisms, including bacteria, viruses, fungi, and protozoa. It explains the differences between these microorganisms and their roles in the environment. The chapter also discusses the methods used to study microorganisms, such as microscopy, culture, and biochemical tests. It also provides information on the safety and quality of food products and the importance of food safety regulations.

Chapter 2: Microbial Growth Kinetics

The second chapter of Objective Food Technology: Food Microbiology covers the microbial growth kinetics. It explains the factors that affect the growth of microorganisms, such as temperature, pH, moisture, and nutrients. It also discusses the different growth phases of microorganisms, including lag phase, exponential phase, stationary phase, and death phase. The chapter also provides information on the methods used to measure the growth of microorganisms, such as optical density, colony count, and turbidity. It also discusses the importance of controlling the growth of microorganisms in food products to ensure food safety and quality.

Chapter 3: Serial Dilution Technique

The third chapter of Objective Food Technology: Food Microbiology covers the serial dilution technique. It explains the process of diluting a sample of microorganisms to a specific concentration. It also discusses the importance of using a sterile technique to prevent contamination. The chapter also provides information on the different types of diluents used in the serial dilution technique, such as sterile water, saline, and broth. It also discusses the methods used to measure the concentration of microorganisms in the diluted sample, such as plate count, colony count, and turbidity.

Chapter 4: Food Spoilage

The fourth chapter of Objective Food Technology: Food Microbiology covers food spoilage. It explains the factors that cause food spoilage, such as bacteria, fungi, and viruses. It also discusses the methods used to prevent food spoilage, such as refrigeration, freezing, and packaging. The chapter also provides information on the different types of food spoilage, such as microbial growth, enzymatic activity, and chemical reactions. It also discusses the importance of food safety regulations in preventing food spoilage.

Chapter 5: Toxins from Microbes

The fifth chapter of Objective Food Technology: Food Microbiology covers toxins from microbes. It explains the different types of toxins produced by microorganisms, such as Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus. It also discusses the methods used to detect and measure the toxins produced by microorganisms, such as biochemical tests, immunological tests, and molecular tests. The chapter also provides information on the safety and quality of food products and the importance of food safety regulations in preventing the production of toxins.

Chapter 6: Fermented Foods and Beverages

The sixth chapter of Objective Food Technology: Food Microbiology covers fermented foods and beverages. It explains the process of fermentation and the different types of fermented foods and beverages, such as yogurt, cheese, wine, and beer. It also discusses the importance of fermentation in food production and the health benefits of fermented foods. The chapter also provides information on the methods used to control the fermentation process, such as temperature, pH, and time. It also discusses the importance of food safety regulations in ensuring the safety and quality of fermented foods and beverages.

Conclusion

Objective Food Technology: Food Microbiology is a comprehensive and accessible guide to the fundamental concepts of food microbiology for students pursuing a degree in food technology. It covers 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. 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. It 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. By studying this book, students will gain a deeper understanding of the role of microorganisms in food production and the importance of food safety regulations in ensuring the safety and quality of food products.

Weight: 268g
Dimension: 229 x 152 x 10 (mm)
ISBN-13: 9789394490185