Food Microbiology and Enzymology
This session includes the scope of Food Microbiology; Food Spoilage/Food Preservation; Fermentation; Microbiological Quality Assurance; Micro-organisms and Food Materials; Factors affecting the growth and survival of Micro-organisms in Foods; Microbiology of Food Preservation: Heat, Irradiation, chemical Preservatives; Microbiology of Primary Food Commodities: Milk, Meat, Fish, Plant Products; Foodborne Disease; Emerging Pathogens and Public Health; Fermented and Microbial Foods: Yogurt, Cheese, Beer, Wine, Sauce; Methods for the Microbiological Examination of Foods: ATP, Dye-reduction; DNA/RNA; Microbiological Quality of Foods; Food Enzymology
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