Food Microbiology

GENERAL SIGNIFICANCE / IMPORTANCE OF FUNGI

References Anaissie E.J, McGinnis M.R, Pfaller M.A (2009). Clinical Mycology. 2nd ed. Philadelphia, PA: Churchill Livingstone Elsevier. London. Beck R.W (2000). A chronology of microbiology in historical context. Washington, D.C.: ASM Press. Black, J.G. (2008). Microbiology:  Principles and Explorations (7th ed.). Hoboken, NJ: J. Wiley & Sons. Brooks G.F., Butel J.S and Morse S.A (2004). […]

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Biotechnology, Food Microbiology, Industrial Microbiology, Mycology, , , , ,

Introduction to Food Microbiology

Food microbiology is the branch of microbiology that deals with methods for keeping microorganisms (especially food-borne pathogens and spoilage microbes) from growing in food during handling, processing and storage. In food microbiology, microbes that are of importance in food production are studied by food microbiologists; and those pathogens that cause food borne diseases and food

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What microbiologists do – where they work!

All around the world there are microbiologists making a difference to our lives – ensuring our food and water is safe, treating and preventing disease, developing green technologies or tracking the role of microbes in climate change. Microbiologists aim to answer many important global questions by understanding microbes. They work in many places, from labs

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Careers in Microbiology, Environmental & Soil Microbiology, Food Microbiology, General Microbiology, Industrial Microbiology, Medical Microbiology, Pharmaceutical Microbiology, , ,