Food and Dairy Biotechnology

Authors

Deepa I
Guest Lecturer in the Department of Botany & Biotechnology, M.S.M College, Kayamkulam, Alappuzha, Kerala
Keywords: Food, Dairy, Biotechnology, Bacteria

Synopsis

This text book has been written in simple, graspable language and is written to meet the requirements of B.Sc. Biotechnology and Biotechnology Open course students. The contents included in this book entirely based on the syllabus of the paper ‘Food and Dairy Biotechnology’. So I assured that this book will be very helpful for these students to excel their knowledge in this topic.

Chapters

  • Microbes of Food and Factors Affecting Microbial Growth in Food
  • Microbial Food Spoilage
  • Food Poisoning and Foodborne Diseases
  • Food Poisoning and Foodborne Diseases
  • Microbes of Dairy Industry and Major Dairy Products
  • Fermented Foods
  • Microalgae, SCP And Edible Mushroom
  • Industrial Production of Antibiotics and Organic Acids
  • Indicator Organisms, Detection of Indicator Organisms, Microbiological Culture Methods and Immunological Methods Employed in Food Industry

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Cover for Food and Dairy Biotechnology
Published
January 25, 2020