Mold Fermentations
Filamentous fungi in food fermentation: koji, tempeh, and blue cheese.
Food ScienceYeast Fermentation
Saccharomyces cerevisiae and other yeasts in food and beverage fermentation.
Food SciencePsychrotrophic Spoilage Organisms
Cold-tolerant microorganisms causing spoilage of refrigerated foods.
Food ScienceSpoilage of Dairy Products
Microbial and biochemical spoilage mechanisms in milk and dairy products.
Food ScienceSpoilage of Meat and Seafood
Spoilage processes in muscle foods: putrefaction and biogenic amines.
Food ScienceSpore-forming Spoilage
Bacillus and Clostridium spores causing spoilage of heat-processed foods.
Food ScienceYeast and Mold Spoilage
Fungal spoilage of foods: osmophilic yeasts and mycotoxigenic molds.
Food ScienceClostridium Species in Food
C. botulinum, C. perfringens, and their significance in food safety.
Food ScienceEscherichia coli in Food
Pathogenic E. coli, indicator organisms, and their significance in food safety.
Food ScienceListeria monocytogenes
Psychrotrophic pathogen causing listeriosis, with focus on environmental monitoring.
Food Science
