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Industrial microbiology is a branch of biotechnology that applies microbial sciences to create industrial products in mass quantities, often using microbial cell factories. There are multiple ways to manipulate a microorganism in order to increase maximum product yields.
Illustration of Industry 4.0, showing the four "industrial revolutions" with a brief English description. Industrial sociology, until recently a crucial research area within the field of sociology of work, examines "the direction and implications of trends in technological change, globalization, labour markets, work organization, managerial practices and employment relations" to "the extent to ...
The Society for Industrial Microbiology and Biotechnology (SIMB) is a nonprofit, international association dedicated to the advancement of microbiological sciences, especially as they apply to industrial products, biotechnology, materials, and processes. SIMB promotes the exchange of scientific information through its meetings and publications ...
Sociobiology is a field of biology that aims to explain social behavior in terms of evolution.It draws from disciplines including psychology, ethology, anthropology, evolution, zoology, archaeology, and population genetics.
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Microsociology is one of the main levels of analysis (or focuses) of sociology, concerning the nature of everyday human social interactions and agency on a small scale: face to face. [ 1 ] : 5 Microsociology is based on subjective interpretative analysis rather than statistical or empirical observation, [ 2 ] : 18–21 and shares close ...
Closely linked to the biotechnology industry. This field also includes brewing, an important application of microbiology. Microbial biotechnology: the manipulation of microorganisms at the genetic and molecular level to generate useful products. Food microbiology: the study of microorganisms causing food spoilage and foodborne illness. Using ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...