Dries Novais*
Food microbiology is a branch of microbiology that focuses on the study of microorganisms in food and their interaction with food products. It plays a crucial role in ensuring food safety and quality, as well as in the development of new food products. Microorganisms, such as bacteria, fungi, and viruses, are present in every aspect of our lives, and food is no exception. These microorganisms can impact the flavour, texture, and appearance of food products, which can be either beneficial or detrimental. Therefore, food microbiology is an important field of study that is essential for ensuring the safety and quality of food products.
この記事をシェアする
English 
Spanish 
Chinese 
Russian 
German 
French 
Portuguese 
Hindi 