The primary goal of Objective Food Technology: Food Microbiology is to offer a comprehensive and accessible understanding of the fundamental concepts of food microbiology to students pursuing a degree in food technology. This book encompasses six chapters that cover essential topics on the syllabus, such as the characteristics of microorganisms, microbial growth kinetics, serial dilution technique, food spoilage, and toxins from microbes, including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Additionally, the book provides valuable information on fermented foods and beverages, making it an ideal resource for students preparing for competitive examinations such as GATE, NET, ARS, and FSSAI. This book is also beneficial for students pursuing higher studies or those preparing for competitive examinations such as ICAR, CSIR, UGC fellowships, NET, ARS, SRF, JRF, RA, SRF, SMS, Assistant Professor, Food Safety officers, Food inspectors, Public analysts, and national and multinational food process industries.

� propos de l?auteur

Suresh Chandra: Ph.D., Associate Professor, Department of Agricultural Engineering, College of Post Harvest Technology & Food Processing, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250 110, Uttar Pradesh, India.

Ratnesh Kumar: Ph.D., Department of Agricultural Engineering, College of Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250 110,Uttar Pradesh, India.

Ruchi Verma: Ph.D., Department of Agricultural Engineering, College of Technology, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut-250 110, Uttar Pradesh, India

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