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Food Microbiology

An Introduction

Edition:
3rd
Author(s):
Thomas Montville, Karl Matthews, Kalmia Kniel
ISBN:
9781555816360
Format:
Hardback
Publication Date:
June 09, 2012
Content Details:
570 pages
Language:
English

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  • About the Book

    Book Summary

    This textbook presents authoritative coverage in a format designed to facilitate teaching and learning.
    • Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply.
    • Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes.
    • Includes expert perspectives on parasites, viruses and prions, and non-thermal processes.
    • Incorporates instructors' input to further clarify complex topics in the field of food microbiology.
    • Presents explicit learning goals to focus students on the core principles of food microbiology.

     

    This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.