Overview

Microorganisms are at the heart of food production, preservation, and spoilage, influencing both safety and quality. Understanding their behavior and interactions in various food environments is crucial for the food industry. Principles of Food Microbiology provides an in-depth overview of microbial diversity, growth conditions, and control methods in food systems. The book discusses beneficial microbes used in fermentation, pathogens responsible for foodborne diseases, and modern techniques for microbial detection. It also examines sanitation, preservation, and regulatory measures. By linking theory with industrial applications, it offers food scientists and technologists practical insights into maintaining safety and quality in food products.

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9781779569226

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Author Information

Pantelis Protopapas has acquired his Bachelor's degree in Food Science & Nutrition (with Honours) from Coventry University, England in 2017. After obtaining a Master's degree in Clinical Dietetics from the University of Nicosia in 2021, he has been working as a Clinical Dietitian - Nutritionist ever since, focusing on prevention and treatment of various conditions & illnesses through dietary intervention and nutritional education.

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