The fifth edition of this classic continues the legacy of rendering excellent coverage to the subject, both in terms of content span and depth, making it a unique offering for both undergraduates and postgraduates. The emphasis on latest as well as pertinent principles and developments in fields like HACCP, Probiotics, and Food Additives, entwined along with rich pedagogy, is sure to retain the preferred position this book has been enjoying globally since 55 years!

Salient Features :

• Easy to understand, simple and coherent approach



• Comprehensive coverage to important topics like Food as a Substrate for Microbes, Contamination, Preservation and Spoilage, Enzymes, Foods in Relation to Diseases, Sanitation, Control and Inspection



• Latest updates on Seven Principles of HACCP



• Taxonomy of more than eighty organisms as per Bergey’s Manual and International Microbiological Specifications



• Case Studies emphasizing on Preservation by Irradiation, Enzymes, Food Safety



• Rich and Refreshed Pedagogy includes 160 Real-Time Research Data and Illustrations, 160 Review Questions and over 280 Multiple-Choice Questions.