A Text Book of Food Microbiology (English Version)

• Authors: Dr. Amitabha Dan, Dr. Adrija Saha, Swikriti Mondal, Neon Ghosh, Ishita Seal, Moubani Dutta, Dr. Sayan Bhattacharyya & Mr. Sankhajyoti Saha
• ISBN: 9788198844545
• Pages: 140
• Language: English
• Publisher: Techno World

About the Book

A Text Book of Food Microbiology (English Version) is a comprehensive academic textbook that introduces students to the principles, applications, and practical aspects of food microbiology. Designed for undergraduate and postgraduate students of Food Science, Food Technology, Microbiology, Nutrition, Biotechnology, and allied life science disciplines, the book presents the subject in a clear, systematic, and student-friendly manner.

The book explains the role of microorganisms in food production, preservation, spoilage, and food safety while providing a strong foundation in microbiological concepts relevant to the food industry. Readers are introduced to the morphology, physiology, classification, and growth of microorganisms, along with their beneficial and harmful effects on food quality and public health.

Special emphasis is placed on food contamination, foodborne pathogens, food spoilage, preservation techniques, hygiene, sanitation, and quality assurance. The text also discusses the industrial applications of microorganisms in food fermentation and processing, enabling students to understand the significance of microbiology in modern food production and safety management.

Prepared with an academic approach, the book combines theoretical concepts with practical relevance, making it a valuable resource for classroom learning, laboratory work, university examinations, and professional training. It is intended to help students develop both conceptual understanding and practical knowledge required in food science and microbiology.

Key Features

• Comprehensive introduction to Food Microbiology
• Covers the fundamentals of microorganisms associated with food
• Explains food contamination, spoilage, and foodborne diseases
• Detailed discussion on food preservation methods
• Covers food hygiene, sanitation, and quality assurance
• Introduces microorganisms used in food fermentation and processing
• Student-friendly language with systematic presentation
• Suitable for academic courses and laboratory study
• Useful for university examinations and competitive examinations
• Ideal reference for Food Science, Food Technology, and Microbiology students

Topics Covered

• Introduction to Food Microbiology
• Classification and Characteristics of Microorganisms
• Bacteria, Fungi, Yeasts, and Viruses
• Microbial Growth and Nutrition
• Food Contamination and Food Spoilage
• Foodborne Pathogens and Foodborne Diseases
• Food Preservation Techniques
• Fermentation and Industrial Applications
• Food Hygiene and Sanitation
• Quality Control and Food Safety
• Laboratory Practices in Food Microbiology

Ideal For

• B.Sc. Food Science Students
• M.Sc. Food Science Students
• Food Technology Students
• Microbiology Students
• Biotechnology Students
• Nutrition and Dietetics Students
• Laboratory Professionals
• Competitive Examination Aspirants in Food Science