Food and Dairy Biotechnology

Authors

Deepa I

Guest Lecturer in the Department of Botany & Biotechnology, M.S.M College, Kayamkulam, Alappuzha, Kerala

Keywords:

Food, Dairy, Biotechnology, Bacteria

Synopsis

This text book has been written in simple, graspable language and is written to meet the requirements of B.Sc. Biotechnology and Biotechnology Open course students. The contents included in this book entirely based on the syllabus of the paper ‘Food and Dairy Biotechnology’. So I assured that this book will be very helpful for these students to excel their knowledge in this topic.

Chapters

Microbes of Food and Factors Affecting Microbial Growth in Food

DOI: https://doi.org/10.34256/ioriip2011

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Microbial Food Spoilage

DOI: https://doi.org/10.34256/ioriip2012

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Food Poisoning and Foodborne Diseases

DOI: https://doi.org/10.34256/ioriip2013

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Food Preservation

DOI: https://doi.org/10.34256/ioriip2014

PDF
Microbes of Dairy Industry and Major Dairy Products

DOI: https://doi.org/10.34256/ioriip2015

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Fermented Foods

DOI: https://doi.org/10.34256/ioriip2016

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Microalgae, SCP And Edible Mushroom

DOI: https://doi.org/10.34256/ioriip2017

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Industrial Production of Antibiotics and Organic Acids

DOI: https://doi.org/10.34256/ioriip2018

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Indicator Organisms, Detection of Indicator Organisms, Microbiological Culture Methods and Immunological Methods Employed in Food Industry

DOI: https://doi.org/10.34256/ioriip2019

PDF

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