Food Microbiology and Enzymology

The study of the microorganisms that inhabit, generate, or contaminate food is known as food microbiology. This includes the study of food spoilage-causing microorganisms. "Good" bacteria in food science, however, such as probiotics, are becoming increasingly relevant. Furthermore, for the development of foods such as cheese, yogurt, other fermented foods, bread, beer and wine, microorganisms are important.

Food enzymology covers basic and applied aspects of the enzymology important to food systems. The basic aspects of the course include: methods of measuring enzymatic activities; extraction of enzymes from microbial, plant and animal systems; methods of enzyme purification and characterization.

• Enzymes in Food
• Microbial Aspects of Food Quality and Spoilage
• Microbial Ecosystems and Food Chain
• Ecology and Food Interactions
• Microbial Interactions of Foodborne Microbes
• Food and Agricultural Immunology
• Applications of Enzymes in Food Industry