Microbiological Quality Aspects in Food and Beverage Industry

There is an increasing concern about the food safety and the spoilage causing factor on the processed food. The environment surrounding, temperature, sterile equipment all plays a major role in microbiological quality of the food. Some of the microbes present absolutely benefit the food and beverage industry eg. Lactobacillus whereas certain microbes cause hindrance to the growth of safe food. This session include quantitative microbial risk assessment, molecular based food borne pathogens detection, and food bio preservation, significance of bio control agents, bacteriophage food additives, and also analysis of industrial yeast strains.

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  • Food bio deterioration
  • Packaging material and method
  • Significance of bio control agents
  • Quantitative microbial risk assessment
  • Molecular based Food borne pathogens detection
  • Intervention techniques
  • Food bio preservation

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