Microorganisms are two-faced companions in the food industry— they can either be useful or destructive.
Useful microbes such as yeasts, molds, and bacteria are used in the fermentative production, processing, and preservation of many foods and beverages, while destructive microbes contaminate food and cause spoilage and foodborne illnesses. Food microbiology deals with the science of understanding the factors that influence the growth of microorganisms in food systems and the methods to control them.
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Sample Handling
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Amplification and Detection
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Cultivation / Incubation
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Analysis
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Bioprocessing
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Storage
