a) describe different methods of preservation of foods.
b) What are the different causes of food spoilage? describe microbial spoilage of vegetable, fruits, cereal grains and meat.
a) describe different micro flora of milk. How do you make cheddar cheese?
b) describe different food borne infections with appropriate illustrations.
a) How do you screen microorganisms significant for production of commercial products?
b) Define the term fermentation. describe the range of fermentation process.
a) prepare an essay on solid state fermentations.
b) Illustrate industrial production of Citric acid.
problem 5: prepare brief description on the following:
• ATP Photometry.
• Association of molds and yeasts on foods.
• Microbial transformation process.
• Enrichment culture.
• Semi continuous culture.
• Cell harvesting.