Food, Fermentation and Micro-organisms

Fermentationandtheuseofmicro-organismsisoneofthemostimportantaspectsoffoodprocessing,anindustryworthbillionsofUSdollarsworld-wide.Frombeerandwinetoyoghurtandbread,itisthecommondenominatorbetweenmanyofourfoodstuffs.InhisengagingstyleProfessorCharlesBamforthcoversallknownfoodapplicationsoffermentation.Beginningwiththescienceunderpinningfoodfermentations,ProfessorBamforthlooksattherelevantaspectsofmicrobiologyandmicrobialphysiology,movingontocoverindividualfoodproducts,howtheyaremade,whatistheroleoffermentationandwhatpossibilitiesexistforfuturedevelopment.InternationallyrespectedauthorCoverageofallmajorusesoffermentationinthefoodindustryPracticalcoverageoffoodprocessinginrelationtofermentationAcomprehensiveguideforallfoodscientists,technologistsandmicrobiologistsinthefoodindustryandacademia,thisbookwillbeanimportantadditiontoalllibrariesinfoodcompanies,researchestablishmentsanduniversitieswherefoodstudies,foodscience,foodtechnologyandmicrobiologyarestudiedandtaught.