Microbes in Food

The book approaches this topic by first introducing the basic concepts of microbial metabolism and genetics relevant to food. It then examines their application in creating common food items like dairy products and fermented vegetables. Readers will gain insights into the scientific principles that govern microbial activity, learning how controlling these processes leads to consistent, high-quality food.

The book progresses from the history of microbial food processing, through modern applications, and finally towards future implications, covering food safety, sustainability, and novel food sources.