Microbiological Research and Development for the Food Industry

This book explores the vital role of microbial research in ensuring food safety and integrity, highlighting methods for effective consumer protection.

Research and development on microorganisms in food has transitioned from a luxury to a necessity for companies competing in the global marketplace. Whether conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to ensuring the safety and integrity of our food supply. Microbiological Research and Development for the Food Industry offers essential technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research.

This book describes the purposes and processes for conducting microbiological research and development for organizations involved in food, beverage, and ingredient production and distribution. It covers a broad range of topics that are important to food microbiologists in allied industries, government, and academia. Additionally, it includes examples of successful research methods that can be implemented in food microbiology laboratories.

Written to guide readers through the investigation of microorganisms in food systems for consumer and brand protection, Microbiological Research and Development for the Food Industry provides a practical understanding of the necessary mechanisms and research approaches used in this field. By fusing business and scientific aspects, the text underscores the return on investment for beverage and food ingredient producers. It goes beyond routine testing of pathogens and spoilage microorganisms, describing ways to collect data that can answer complex questions and offering examples of how such data can be applied to enhance consumer and brand protection efforts.