Today, with science crossing ever new frontiers, the prospects of innovations and enhancement of food through microbiological intervention seems greater than ever. This book in the series of books on microbiology focuses on food an arena wherein microbiology has been able to break new ground. The book, beginning with a general overview of the field’s history, contributions and developments. Lays particular stress on the pragmatics of microbiology in food, with especial reference to genetic engineering in agriculture. It delineates the principles, processes, practices and techniques within the field, and how they have proved central to the relationship between microbiology and food technology.
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