Nutrition, Food Science and Technology

Food Microbiology

Food microbiology is the branch of science that studies microorganisms in food and their effects on its safety and quality. This field delves into bacteria, fungi, viruses, and other microorganisms that can spoil food or cause foodborne illnesses. Food microbiologists examine food processing techniques, storage, and preservation methods to prevent microbial contamination. They also play a crucial role in developing probiotics and fermented foods, showcasing the positive impact of microorganisms on food. Food microbiology is pivotal in ensuring the microbiological safety of our food supply and expanding our understanding of the microbial world in relation to what we eat. The changes vary according to the type of food degraded but can be summarized by examining the fates of the major nutrients found in food: proteins, carbohydrates, and fats.

• Food Borne Bacterial Pathogen
• Fermented Food
• Food Allergen
• Bioprotective cultures