Advanced Food Microbiology

Detailed chemistry of specific foods.

Detailed chemistry of specific foods; Role of intrinsic and extrinsic factors in microbial deterioration of foods; Microbial food-borne infections and food intoxications; Quality assurance in the food industry; Role of microbial enzymes in the food industry; Food production and processing; Indigenous fermented foods in Africa and Nigeria; Optimization of food processing methods; Use of prebiotics and probiotics in foods