CONTENTS:- 1. Food their components and properties. 2. Nutraceutical and functions food as future food. 3. Bioactive food components. 4. Food enzymes. 5. Nutrition problems and Novel food. 6. Health food and human health. 7. Genetic modified food. 8. Miscellaneous foods products. 9. History and occurrence of microorganism in food. 10. Microorganisms and food. 11. Determining microorganisms in foods and food products. 12. Microbial food spoilage: indicators. 13. Foodborne diseases and novel processing technologies. 14. Microbiological medias growth conditions and starter cultures. 15. Fermentation and enzyme technology. 16. Food preservation technologies in food. 17. Future of bio-informatics in food processing. 18. Biotechnology and food entrepreneurship development.
