Clostridium Species in Food
C. botulinum, C. perfringens, and their significance in food safety.
Food Microbiology Escherichia coli in Food
Pathogenic E. coli, indicator organisms, and their significance in food safety.
Food Microbiology Listeria monocytogenes
Psychrotrophic pathogen causing listeriosis, with focus on environmental monitoring.
Food Microbiology Salmonella in Food
Detection, serotyping, and control of Salmonella in food products.
Food Microbiology Atomic Spectroscopy in Food Analysis
Atomic absorption and emission spectroscopy methods for mineral and heavy metal analysis in food.
Food Analysis Mass Spectrometry in Food Analysis
LC-MS/MS and related mass spectrometry techniques for food safety, quality, and authentication.
Food Analysis Ash Content Determination
Mineral residue analysis through dry ashing and wet ashing techniques.
Food Analysis Fat Extraction Methods
Solvent-based and non-solvent methods for lipid extraction from food.
Food Analysis Moisture Content Determination
Laboratory methods for determining moisture content in food samples.
Food Analysis
