Overview
- Covers various food products including beverages, poultry and meat products, fresh produce, dairy products, and sea foods
- Includes Isolation/identification of beneficial bacteria during food processing
- Covers food quality analysis in lab exercises in addition to microbial analysis
- Introduces small scale research projects
- Includes supplementary material: sn.pub/extras
- Includes supplementary material: sn.pub/extras
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents (16 chapters)
Keywords
About this book
Authors and Affiliations
About the authors
Dr. Yifan Zhang is an Associate Professor in the Department of Nutrition and Food Science at Wayne State University, Michigan. Her Ph.D. is from University ofMaryland, College Park. She is an Editorial Board member of Journal of Food Protection, and a member of International Association of Food Protection, Institute of Food Technologists, and American Society for Microbiology. Dr. Zhang’s research is on molecular characterization and risk analysis of foodborne bacteria, food and agricultural reservoir of antimicrobial resistance, urban agriculture, and the development of novel food safety control. Dr. Zhang is currently teaching Introductory Food Science and Advanced Food Science at the undergraduate level and Microbial Food Safety at the graduate level
Bibliographic Information
Book Title: Food Microbiology Laboratory for the Food Science Student
Book Subtitle: A Practical Approach
Authors: Cangliang Shen, Yifan Zhang
DOI: https://doi.org/10.1007/978-3-319-58371-6
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer International Publishing AG 2017
eBook ISBN: 978-3-319-58371-6Published: 08 August 2017
Edition Number: 1
Number of Pages: XI, 103
Number of Illustrations: 2 b/w illustrations, 40 illustrations in colour
Topics: Food Microbiology, Food Science, Applied Microbiology