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Food Microbiology: An Introduction | K. R. Mathews | 5th Edition | Wiley (English Medium)
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| 11856-11856 |
Food Microbiology: An Introduction, 5th Edition by K. R. Mathews is a comprehensive and up-to-date textbook that provides a thorough introduction to the fascinating world of food microbiology. This edition has been extensively revised and updated to reflect the latest research and developments in the field. The book covers all aspects of food microbiology, including the microorganisms that can contaminate food, their growth and survival in different environments, and their impact on food safety and quality. It also explores the role of microorganisms in food spoilage, fermentation, and preservation, as well as their use in food production and biotechnology. Key features of this edition include: - A new chapter on microbial ecology in foods - Expanded coverage of probiotics, prebiotics, and synbiotics - Updated information on emerging pathogens and foodborne outbreaks - Discussion of current topics such as nanotechnology in food packaging and genetic modification of foods Written in a clear and accessible style, Food Microbiology: An Introduction is an essential resource for students studying food science, microbiology, or related disciplines. It is also a valuable reference for professionals working in the food industry or regulatory agencies. Whether you are a student looking to deepen your understanding of food microbiology or a professional seeking to stay abreast of the latest developments in the field, this book has everything you need to know about the role of microorganisms in food production, safety, and quality. Food Microbiology: An Introduction (5th Edition) by K. R. Mathews is a comprehensive and authoritative textbook that provides a thorough understanding of microorganisms in food and their impact on food safety, quality, and preservation. Published in 2025 by Wiley, this updated edition is an essential resource for students and professionals in food science, microbiology, and public health.
This book offers a detailed introduction to the fundamental principles of food microbiology, covering the role of bacteria, viruses, fungi, and parasites in food systems. It explains how microorganisms influence food spoilage, fermentation, and foodborne illnesses, making it highly relevant for ensuring food safety and quality control.
The content is systematically organized, beginning with basic microbiological concepts and progressing to more advanced topics such as microbial growth, food contamination, preservation techniques, and control measures. It also explores important areas such as hazard analysis, food processing hygiene, and regulatory standards.
A key strength of this book is its focus on real-world applications. It highlights practical aspects of food safety management, including prevention of contamination, sanitation practices, and quality assurance in food production and handling. This makes it valuable for both academic learning and industry use.
The fifth edition has been updated with current research, modern food safety practices, and emerging trends in the field. It also includes case studies, examples, and practical insights that enhance understanding and application of concepts.
Illustrations, tables, and diagrams are used throughout the book to simplify complex topics and improve retention. These visual aids, combined with clear explanations, make the book accessible to learners at different levels.
With approximately 528 pages of detailed and well-structured content, this paperback edition is suitable for regular study and long-term reference. It is an ideal resource for students preparing for exams as well as professionals working in food safety, quality control, and microbiological research.
Whether you are pursuing studies in food science or working in the food industry, this book provides the essential knowledge and practical tools needed to understand and manage microbiological aspects of food effectively.
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| SKU / BOOK Code: | FOOD-MICRO-MATHEWS-5ED-2025 |
| Publisher: | Wiley |
| Author: | Mathews K R |
| Binding Type: | Paperback |
| No. of Pages: | 528 |
| ISBN-10: | NA |
| ISBN-13: | NA |
| Edition: | 5th |
| Language: | English Medium |
| Publish Year: | 2026-01 |
| Weight (g): | 600 |
| Product Condition: | New |
| Reading Age: | Above 18 Years |
| Country of Origin: | India |
| Genre: | Medical Books |
| Manufacturer: | Wiley |
| Importer: | Wiley |
| Packer: | Fullfilled by Supplier |
Food Microbiology: An Introduction, 5th Edition by K. R. Mathews is a comprehensive and up-to-date textbook that provides a thorough introduction to the fascinating world of food microbiology. This edition has been extensively revised and updated to reflect the latest research and developments in the field. The book covers all aspects of food microbiology, including the microorganisms that can contaminate food, their growth and survival in different environments, and their impact on food safety and quality. It also explores the role of microorganisms in food spoilage, fermentation, and preservation, as well as their use in food production and biotechnology. Key features of this edition include: - A new chapter on microbial ecology in foods - Expanded coverage of probiotics, prebiotics, and synbiotics - Updated information on emerging pathogens and foodborne outbreaks - Discussion of current topics such as nanotechnology in food packaging and genetic modification of foods Written in a clear and accessible style, Food Microbiology: An Introduction is an essential resource for students studying food science, microbiology, or related disciplines. It is also a valuable reference for professionals working in the food industry or regulatory agencies. Whether you are a student looking to deepen your understanding of food microbiology or a professional seeking to stay abreast of the latest developments in the field, this book has everything you need to know about the role of microorganisms in food production, safety, and quality. Food Microbiology: An Introduction (5th Edition) by K. R. Mathews is a comprehensive and authoritative textbook that provides a thorough understanding of microorganisms in food and their impact on food safety, quality, and preservation. Published in 2025 by Wiley, this updated edition is an essential resource for students and professionals in food science, microbiology, and public health.
This book offers a detailed introduction to the fundamental principles of food microbiology, covering the role of bacteria, viruses, fungi, and parasites in food systems. It explains how microorganisms influence food spoilage, fermentation, and foodborne illnesses, making it highly relevant for ensuring food safety and quality control.
The content is systematically organized, beginning with basic microbiological concepts and progressing to more advanced topics such as microbial growth, food contamination, preservation techniques, and control measures. It also explores important areas such as hazard analysis, food processing hygiene, and regulatory standards.
A key strength of this book is its focus on real-world applications. It highlights practical aspects of food safety management, including prevention of contamination, sanitation practices, and quality assurance in food production and handling. This makes it valuable for both academic learning and industry use.
The fifth edition has been updated with current research, modern food safety practices, and emerging trends in the field. It also includes case studies, examples, and practical insights that enhance understanding and application of concepts.
Illustrations, tables, and diagrams are used throughout the book to simplify complex topics and improve retention. These visual aids, combined with clear explanations, make the book accessible to learners at different levels.
With approximately 528 pages of detailed and well-structured content, this paperback edition is suitable for regular study and long-term reference. It is an ideal resource for students preparing for exams as well as professionals working in food safety, quality control, and microbiological research.
Whether you are pursuing studies in food science or working in the food industry, this book provides the essential knowledge and practical tools needed to understand and manage microbiological aspects of food effectively.
Search Keywords - Food Microbiology textbook, K. R. Mathews Food Microbiology, Food Microbiology 5th Edition Wiley, Introduction to Food Microbiology book, Best books on Food Microbiology, Food Microbiology research updates, Importance of Food Microbiology, Food safety and microbiology book, Latest trends in Food Microbiology, Buy Food Microbiology book online, Foodborne pathogens textbook, Role of microorganisms in food production, Food preservation techniques book, Fermentation processes in food industry, 15 .Probiotics and prebiotics in foods, 16 .Food spoilage causes, 17 .Genetic modification of foods, 18 .Nanotechnology applications in food packaging, 19 .Microbial ecology in foods, 20 .Food industry regulations 1. Food Microbiology textbook, 2. Food Microbiology 5th edition, 3. K. R. Mathews Food Microbiology book, 4. Wiley Food Microbiology, 5. Best books on food microbiology, 6. Introduction to food microbiology, 7. Food microbiology for beginners, 8. Top textbooks on food microbiology, 9. Food microbiology study guide, 10. Food microbiology textbook PD,
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