The 'Objective Food Microbiology' textbook by Suresh Chandra, Ratnesh Kumar, and Ruchi Verma offers an extensive and structured overview of food microbiology tailored specifically for students and professionals in food technology. Covering six comprehensive chapters, the book delves into critical concepts such as the characteristics and growth kinetics of microorganisms, various microbial pathogens including Staphylococcus, Salmonella, Shigella, and more. This essential resource not only addresses food spoilage and toxins produced by these microorganisms but also explores fermented foods and beverages essential for the modern food industry. Its focus on foundational knowledge equips readers with the necessary tools for competitive examinations like GATE, NET, and ARS, as well as for advanced studies in food safety and microbiology. This book is designed to support aspiring food technology students, professionals aiming for quality control positions, and researchers in academia and industry alike.

Key Features

Features Description
Authors Suresh Chandra, Ratnesh Kumar, and Ruchi Verma
Coverage Comprehensive insights into the principles of food microbiology
Chapters Six detailed chapters focused on key microbiological concepts
Examination Preparedness Resourceful for competitive exams like GATE, NET, and ARS
Target Audience Students, researchers, food safety officers, and industry professionals
Topics Explored Microbial growth, food spoilage, toxins, and fermented foods
Attributes Description
Format Paperback
ISBN 978-XXXXXX

Key Words

*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.

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Brand: NIPA

Country of Origin: India

The primary goal of Objective Food Technology: Food Microbiology is to offer a comprehensive and accessible understanding of the fundamental concepts of food microbiology to students pursuing a degree in food technology. This book encompasses six chapters that cover essential topics on the syllabus, such as the characteristics of microorganisms, microbial growth kinetics, serial dilution technique, food spoilage, and toxins from microbes, including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Additionally, the book provides valuable information on fermented foods and beverages, making it an ideal resource for students preparing for competitive examinations such as GATE, NET, ARS, and FSSAI. This book is also beneficial for students pursuing higher studies or those preparing for competitive examinations such as ICAR, CSIR, UGC fellowships, NET, ARS, SRF, JRF, RA, SRF, SMS, Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries.

This book is also beneficial for students pursuing higher studies or those preparing for competitive examinations such as ICAR, CSIR, UGC fellowships, NET, ARS, SRF, JRF, RA, SRF, SMS, Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries.


Contents of the book Food Technology: Objective Food Microbiology authored by Suresh Chandra, Ratnesh Kumar & Ruchi Verma


1. Short Notes on Food Microbiology,

2. Food Microbiology-I,

3. Food Microbiology-II,

4. Food Microbiology-III,

5. Food Microbiology-IV, 6. Food Microbiology-V




Books

NIPA books

Food Microbiology

Food Technology

Objective Food Microbiology

Microbial Pathogens

Food Spoilage

Fermented Foods

Food Safety

Competitive Exams

Food Technology: Objective Food Microbiology (Paperback, Suresh Chandra, Ratnesh Kumar & Ruchi Verma)

Brand: NIPA

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