Food Microbiology

1.    General Aspects of Food
2.    Food Microbiology: An Introduction
3.    Microbial Metabolism of Food Components
4.    Fermented and Microbial Foods
5.    Principles of Food Preservation
6.    Indicators off Food Microbial Quality and Safety
7.    Microorganism Produced Food and Enzymes
8.    Food Contamination and Spoilage
9.    Growth and Survival of Micro-organism of Foods
10.  Microbial Examination of Food
11.  Microbiology of Food Sanitation
12.  Food Protection with Chemicals and Biocontrol