Food Microbiology: An Introduction

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9781555816360: Food Microbiology: An Introduction
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Authoritative coverage presented in a format designed to facilitate teaching and learning

The newly updated and expanded third edition

Includes expert perspectives on parasites, viruses and prions, and non-thermal processes.

Incorporates instructors' input to further clarify complex topics in the field of food microbiology.

Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply.

Presents explicit learning goals to focus students on the core principles of food microbiology.

Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes.

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“This text is an absolutely perfect accompaniment to an undergraduate food microbiology class: accurate text provided in the appropriate level of detail, interspersed with relevant examples and food safety vignettes.” -- Lee-Ann Jaykus, North Carolina State University

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