Microbes in the Food Industry 1st Edition

Catch the pulse of modern food safety and production with Microbes in the Food Industry, 1st Edition by Navnidhi Chhikara, an authoritative guide that brings food microbiology to life for students, quality managers, and food technologists. This concise, practical volume highlights how microorganisms shape every stage of food processing — from fermentation and flavor development to contamination control and shelf-life extension.

Explore clear, well-organized chapters that blend fundamental microbiology with real-world industry applications. Learn about beneficial microbes used in fermentation, spoilage organisms and their detection, microbial risk assessment, hygienic design, and modern analytical techniques for monitoring safety and quality. The book emphasizes compliance with contemporary regulatory frameworks and best practices relevant to the global food sector, including insights valuable to the Indian food processing industry and export-oriented producers across Asia, Europe, and North America.

What sets this edition apart is its approachable tone and industry-facing perspective: case studies, practical troubleshooting tips, and protocols are framed for immediate use in laboratories and production lines. Whether you’re preparing for a career in food safety, upgrading quality assurance systems, or researching sustainable fermentation methods, this book equips you with actionable knowledge.

Make Microbes in the Food Industry by Navnidhi Chhikara your go-to reference for mastering microbial impacts on food—improve product safety, innovate processes, and stay ahead of regulatory change. Order now to strengthen your expertise and elevate your food science practice.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.