Bang Woo-seok et al.: Food Microbiology

Since we haven't had a sense of the existence of microbes, and we've got to live in close contact with them, and so on. While these microbes are harmful to people in food, in terms of corruption, food poisoning and infectious diseases, they also benefit people by industrially using food, agriculture, medicine, energy, environment, and so on. Food microbiology, a field of applied microbiological biology, is involved in the storage, processing and sanitation of food. Food microbiology is a mixture of microbial science based on basic microbial scholarship, and it contains little winds that we would like to consider the benefits and the harmful effects of microbes and bring their offspring into harmony with food and thus become a subject of science that is beneficial to mankind. The book was written easily as a form of food microorganisms and put together material that would fit the university's semester course, as well as the basics of food hygiene and food fermentation. And I explained to them the main points that food experts need to know and how students who prepare for tests of qualifications, such as food industry engineers, nutritionists, and cooks, should be able to understand what needs to be done.

Korean title: 식품미생물학

Korean author: 방우석 외

Korean publisher: 교문사(청문각)

ISBN-13: 9788936323325