Taking into consideration the concerns and innovations in vogue in the field of dairy and food microbiology and their relevance specifically in the post General Agreement on Tariffs and Trade era, an attempt has been made through this book to dwell upon contemporary issues. The contributors who have reviewed a wide array of topics are specialists in their respective fields. Various topics included are Probiotic & functional Foods, Feed Microbiology, Starter Culture Technology, Food Safety Management, Cultured Milk Products, Hurdle Technology, Novel Methods of Food Preservation, Genetic Methods for Detection of Emerging Pathogens and Contaminants, Application of Artification Intelligence in Food Industry and Statistical Methods of Food Quality Control. This book is designed to cater to the need of Post Graduate Students, teachers, researchers, microbial technologists, food safety administrators and quality assurance managers.
ABOUT THE AUTHOR Gunjan Goel
Gunjan Goel: Mr. Goel is a young research scholar. He had a brief stint of teaching for one year at Kurukshetra University and worked as a Research Fellow in a National Dairy Development Board's funded project on 'Development of Direct Vat Set Cultures' for the similar duration before joining his Ph.D. in Dairy Microbilogy at NDRI, Karnal.
ABOUT THE AUTHOR Rameshwar Singh
Dr. Rameshwar Singh: Principal Scientist & Registrar, Deemed University, National Dairy Research Institute (ICAR), Karnal. The author has worked in the field of Dairy Microbiology and allied fields for more than 25 years. He is heading National Collection of Dairy Cultures, a central facility of NDRI credited with making available culture to Indian Food Industry. Dr. Singh has been instrumental in organizing a number of Summer Schools at national level and has published more than 100 research papers and technical notes/abstracts, etc. in the journals of national and international repute. His area of research includes Starter Culture Technology, Fermentation Technology and Genetics of Lactic Acid Bacateria. He is also involved in the teaching of B.Tech (DT), M.Sc. and Ph.D. students at NDRI, Karnal and IVRI, Izatnagar.
ABOUT THE AUTHOR S K Tomar
Dr. S K Tomar: Senior Scientist, Dairy Microbiology, NDRI, Karnal. The author has an experience of more than two decades in the field of teaching and research in Dairy Microbiology. He has been a commonwealth postdoctoral fellow and is a member of working group on Dairy Technology in National Open University, New Delhi. Besides research publications, he has authored and is in process of writing a couple of books for these national educational institutions. Electronmicroscopy of Dairy organisms and products and microbiology of fermented dairy producdts are Dr. Tomar’s areas of specialization.
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