Nutrition and Food sciences

Food Microbiology and Food technology

Food microbiology is the examine of the microorganisms that inhibit, form, or contaminate food. This consist of the study of microorganisms instigating food spoilage; pathogens that may reason for the disease (especially if food is improperly cooked or stored); microbes used to harvest fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with additional beneficial roles, such as producing probiotics.

Food technology is a channel of food science that connects with the production, preservation, quality control and research and enlargement of the food products. Early scientific research into food technology engrossed on food preservation. Nicolas Appert’s development in 1810 of the canning procedure was a significant event. The procedure wasn't termed canning then and Appert did not really know the principle on which his process worked, but canning has had a major influence on food preservation techniques.