Session: Food Microbiology and Food Biochemistry

Food Science 2021

Description:

Food Microbiology includes the study of microorganisms causing food spoilage; also as, pathogens which will cause disease especially if food is badly cooked or stored. It includes microorganisms that have both beneficial and deleterious effects on food quality and safety to public health. Thorough preparation of food, including proper cooking, eliminates most bacteria and viruses within the food. However, toxins produced by contaminants might not be susceptible to change to non-toxic forms by heating or cooking the contaminated food. Temperature plays very crucial role to regulate microbial growth. To make sure safety of food products, some microbiological tests like testing for pathogens and spoilage organisms is required. During this way the danger of contamination under normal usage conditions are often examined and gastrointestinal disorder are often prevented.

Food Biochemistry is that the study of the breakdown of sustenance within the cell as a wellspring of energy
 
·         Biochemical changes in Food
·         Browning reactions in food
·         Enzymes in food
·         Bio deterioration of food
·         Food Testing
·         Microbial Aspects of Food Quality and Spoilage
·         Microbial Ecosystems and organic phenomenon