FOOD MICROBIOLOGY

BooksFood microbiology is an exciting field that reaches into every home and supports a multibillion-dollar food industry. This book provides a taste of its complexity and challenge. The safety of food requires more than memorization of microbiological minutiae. It calls for critical thinking, innovative
approaches, and healthy skepticism. We have tried to foster these skills so that today’s students will be able to solve tomorrow’s problems.
We would have never attempted to write a textbook on such a wide and complex topic as food microbiology ”from scratch.” Fortunately, ASM Press had published an advanced text for researchers, graduate students, and professors who needed the most up-to-date and in-depth treatment of
food microbiology. Food MicrobioZogy: Fundamentals and Frontiers was written by an army of subject area experts who presumed that the reader had a working knowledge of microbiology, biochemistry, and genetics. The success of the first two editions of that book gave us the courage (and the resource)
to write a food microbiology textbook for undergraduates. Food Micuobiology: an Introduction is the child of the ”big book.” For the first edition of this book, we rewrote the experts’ chapters to make them accessible to an undergraduate with a semester of microbiology and no biochemistry.
Now we have rewritten them again in response to student input about the first edition. In some cases, this meant adding foundational material; in others, it entailed deleting details that only an expert needs to know. The chapters in this book are, therefore, quite different from those originally written for the ”big book.” In all cases, we have tried to write in a style, at a level, and in language appropriate for undergraduates. To enhance its utility as a textbook, we have added case studies, word puzzles, chapter summaries, questions for critical thinking, a glossary, and even a few cartoons.

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