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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 ...
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NCIMB has its history in three older public culture collections. In 1959 a merger between the National Collection of Industrial Bacteria (NCIB, established in 1950 at the Chemical Research Laboratory in Teddington [2]) and the National Collection of Marine Bacteria (NCMB, established in 1957 at the Torry Research Station in Aberdeen [3]) created the forerunner of the modern collection, the ...
The International Journal of Food Microbiology is a peer-reviewed scientific journal publishing research papers, short communications, review articles, and book reviews in area of food microbiology and relates fields of mycology, bacteriology, virology, parasitology, and immunology.
The Annual Review of Food Science and Technology is a peer-reviewed scientific journal published by Annual Reviews. It releases an annual volume of review articles relevant to the field of food science. It has been in publication since 2010. The editor is David J. McClements.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
mBio is a bimonthly peer-reviewed open access scientific journal published by the American Society for Microbiology in association with the American Academy of Microbiology.It covers all aspects of the microbiological sciences, including virology, bacteriology, parasitology, mycology, and allied fields.