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المواصفات
| الناشر | Springer; 2nd 2023 ed. edition |
| رقم الكتاب المعياري الدولي 13 | 9783031261961 |
| رقم الكتاب المعياري الدولي 10 | 3031261968 |
| الكاتب | Cangliang Shen |
| اللغة | English |
| وصف الكتاب | This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality contr |
| عن المؤلف | Dr. Cangliang Shen is an Associate Professor/Extension Specialist at Davis College, Division of Animal & Nutritional Sciences and Family & Community Development, West Virginia University. Dr. Shen worked at IEH Consulting Groups (Research Associate), USDA-ARS (Postdoctoral Research Microbiologist), and Western Kentucky University (Assistant Professor) after obtaining his Ph.D. from Colorado State University. Dr. Shen is currently teaching General Microbiology, Food Microbiology Lab, and Food Chemistry courses. Dr. Shen’s research interest is in developing postharvest sanitizing procedures for reducing microbial food safety risks on poultry meat products and fresh produce. Dr. Shen has published 49 peer-review journal articles, 2 textbooks, and 2 book chapters, and secured USDA-NIFA grants over $3.0 million. Dr. Shen serves as the editorial board member of Journal of Food Protection and Food Protection Trends. Dr. Shen received Outstanding Volunteer Award of Food Microbiology Division-Institute of Food Technologists (IFT) in 2018. He was the Chair of Food Microbiology Division-IFT in 2019-2020 and he is the Chair of Biotechnology Division-IFT in 2022-2023.Dr. Yifan Zhang is a Professor in the Department of Nutrition and Food Science at Wayne State University, Michigan. She is an Editorial Board member of Journal of Food Protection, and a member of International Association of Food Protection (IAFP), Institute of Food Technologists (IFT), and American Society for Microbiology (ASM). Prior to joining the Wayne State faculty, Dr. Zhang has worked as a Postdoctoral Researcher at The Ohio State University. Dr. Zhang’s research is on molecular characterization and risk analysis of foodborne bacteria, food and agricultural reservoir of antimicrobial resistance, urban agriculture, and the development of novel food safety control. Dr. Zhang is currently teaching Introductory Food Science and Advanced Food Science at the undergraduate level and Microbial Food Safety at the graduate level. |
| تاريخ النشر | 25 April 2023 |
| عدد الصفحات | 160 pages |
Food Microbiology Laboratory for the Food Science Student: A Practical Approach
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