Food Microbiology and Biotechnology

 Food Microbiology is the study of microorganisms that colonize, modify and process, or contaminate and spoil food. It is one of the most diverse research areas within Microbiology. It encompasses a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, moulds, yeasts, viruses, prions, and parasites. Microbial Food Biotechnology Research is critical for advances in Food Production, food safety, food security, value-added food products, functional foods and Human Nutrition, as well as furthering fundamental research in biotechnology and the Agricultural Sciences. Biotechnology refines and extends methods that produce new plants and animals. Microbial Cell Factories presents the 'Microbial food biotechnology' series to cover the cell factory aspects of the exploitation of microorganisms or their parts and enzymes in food production. Potential topics include, but are not limited to, microbial physiology, Biochemical Engineering, Genetic and Metabolic Engineering and Biotechnology of Food Microorganisms. Every fruit, vegetable, grain and domestic animal we see today is the result of Genetic Modification.

  • Microbiological Enzymes in Food
  • Fermentation & Microbial Biopolymers
  • Prebiotics & Probiotics
  • Microbial Hazards in Food
  • Food Virology
  • Use of Micro-organisms in Food Industry
  • Contributions of Microbiology in Food Industry
  • Microorganisms in Food Production
  • Scope of Food Microbiology
  • Significance of Microorganisms in Foods
  • Microbiological Quality Assurance
  • Applications of Microbiology
  • Agricultural Biotechnology
  • Modern Biotechnology in Food
  • Nutritional Biotechnology
  • Modern Agricultural Biotechnology Techniques
  • Impact of Biotechnology on Agriculture
  • Novel Bioprocessing Techniques in Food Science

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