Food Microbiology

  • Fermented foods and beverages
  • Spoilage microorganisms and Food toxicology
  • Epidemiology of foodborne pathogens along the food chain
  • Risk assessment and risk management to insure food safety
  • Impact of food microbiota on human health
  • Single cell microbiology
  • Dynamics and functions of microbial consortia
  • Food processing industries and practices
  • Trends in modern food processing
  • Food chemistry and biochemistry in food processing
  • Probiotics and Prebiotics
  • Clinical importance of probiotics
  • Food Borne Illness- Bacterial, Viral, Fungal & Parasitic
  • Genetically Modified Foods

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