Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food.
Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping you to appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection and control of microorganisms in foods.
*Accessible and practical introduction to food microbiology and food hygiene
*Assumes no prior knowledge of microbiology
*Highly illustrated including colour photographs, charts, diagrams and cartoons to aid learning and retention
*Student-focused with quizzes and exercises throughout, summary boxes, vignettes and a glossary of technical terms
*Weblinks to further information on the Internet
Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health and public health.
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping you to appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection and control of microorganisms in foods.
- Accessible and practical introduction to food microbiology and food hygiene
- Assumes no prior knowledge of microbiology
- Highly illustrated including colour photographs, charts, diagrams and cartoons to aid learning and retention
- Student-focused with quizzes and exercises throughout, summary boxes, vignettes and a glossary of technical terms
- Free accompanying website containing multiple choice questions, image bank, PowerPoint presentations and useful links
Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health and public health.
