Food Technology

The essential goal of Food Technology: Objective 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.
This book is also beneficial to those students preparing who are ambitious of higher studies or going to appear in competitive examination such as GATE/NET/ARS/FSSAI examination etc. This is also valuable to the students of the Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post-Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post-Harvest Technology) and Home Science (Food and Nutrition) etc., and also those are preparing for the competitive examination such as ICAR/CSIR/UGC fellowships, NET, ARS, SRF, JRF, and for the written exam and interviews of RA/SRF/SMS/Assistant Professor, Food Safety officers, Food inspector, Public analyst and also for national and multinational food process industries and so on.