Shin Hae-heon et al.: Food Microbiology & Laboratory

Food microbiology is a study of microbes that are closely related to the environment (such as fermentation, corruption, food hygiene, disease and food poisoning, saving and preserving food), including those that spread to nature. In particular, bacteria associated with the decay of food are the main targets of food microbial research. yeast and mold are also the categories that the academic world demands for future research development. There has been a growing study of food hygiene, including bird flu, new influenza virus, supermams, and photo-cube disease, which is increasingly important in terms of food sanitation. This textbook has helped students and microbials to understand the basic definition and importance of food microbes more easily. We understand the importance of microbes especially in fermentation and degeneration and explain hormology and food sciences through research studies and so on, to learn theory and disease so that we can actually make safe food for practice. The textbook has used the testing subjects food microbes, such as food engineers, stomachs, health officials, and other experimental subjects, to organize the theories and practices required in the actual food industry. The idea of food microbiology, which is the subject required for testing, was explained primarily in chapter 1 and chapter 1 as to the point of food aesthetics and microbiography, and from chapter 7 through the subject of experimental aspects and experiments, to integrate conclusions.

Korean title: 식품 미생물학 & 실험

Korean author: 신해헌 외

Korean publisher: 교문사

ISBN-13: 9788936321390