Spoilage 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 ScienceAtomic Spectroscopy in Food Analysis
Atomic absorption and emission spectroscopy methods for mineral and heavy metal analysis in food.
Food ScienceMass Spectrometry in Food Analysis
LC-MS/MS and related mass spectrometry techniques for food safety, quality, and authentication.
Food Science
Classification of Anemias
Anemia is classified by RBC morphology and underlying mechanism, guiding the laboratory workup and differential diagnosis.
Biology