Nutrition and Food Chemistry

Agriculture and Resource Economics

Microorganisms, typically encompassing bacteria, yeasts, fungi, and certain protozoa, are widely recognized in the biological context. Bacteria, in particular, along with yeasts and fungi, are exceptionally pervasive. Various bacterial species can be found thriving across diverse natural and man-made settings. They flourish from the frigid Antarctic regions to refrigerated environments at temperatures ranging from 1 to 5 degrees Celsius, in scalding hot springs at the boiling point of water (100 degrees Celsius), as well as in extreme conditions like hypothermal vents where high pressure permits growth at temperatures as high as 160 degrees Celsius. Moreover, these microorganisms can thrive at even greater depths within the ocean floor.

In the context of the food industry, various microorganisms, including viruses, bacteria, yeasts, protozoa, and worms, hold significant relevance. This field involves the examination of microbial growth and the discussion of measurement techniques. It also delves into the bacterial agents responsible for foodborne illnesses, with a particular focus on Clostridium botulinum.

Topics covered in this domain include:

• Food Mycology
• Microbial Ecology
• Food Contamination
• Food Utilization
• Microbial Aspects of Food Spoilage.