Nutritional Microbiology

Nutritional microbiology is the scientific study of effects of microorganisms on food and nutrition. Probiotics are living organisms that, when consumed have health benefits apart from their inherent nutritional effects. Fermentation is the way in which microorganisms can change a food. Yeast, especially is used to make bread, beer and wine. Food safety is the major focus in food microbiology; toxins produced by microorganisms are contaminants of food. Biopolymers such as polysaccharides produced by microorganisms are used in food industry.

  • Food safety
  • Probiotics
  • Fermentation
  • Microbial biopolymers