Fresher Healthier Safer
Fresher Healthier Safer
This category encompasses the fundamental science of microorganisms in food, including their characteristics, detection and broader scientific principles relevant to food.
Our planet is at a tipping point and action must be taken – climate change is only one of the immense global challenges facing humanity. Food microbiology has many potential answers, including single cell protein sources, for a more environmentally sustainable world.
An amazing technology that is changing the world – how will it change food microbiology and indeed the way we eat?
Whole genome sequencing (WGS) is considered the best typing technique method in microbiology because it provides a high-resolution view of the genetic makeup of a microorganism. This allows for a more complete understanding of the microorganism’s biology and its potential impact on food safety and quality.
Polymerase Chain Reaction (PCR) is a widely used molecular biology technique in food microbiology, which allows for the amplification of specific DNA sequences of microorganisms present in food.
We may think we can easily define life, what forms of life are, but it’s another story when considering viruses, viroids and prions – what are they?
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