Author Profile

Dr. George A. Annor is an Assistant Professor of Cereal Chemistry and Technology at the Department of Food Science and Nutrition at the University of Minnesota. He is also the chair for the General Mills Endowed Professorship in Cereal Chemistry and Technology. Dr. Annor obtained his Ph.D. in Food Science in the Department of Food Science at the University of Guelph, Canada with Koushik Seetharaman (1966-2014). Dr. Annor's Ph.D research focused on characterizing the fine structure of millet starches and also understanding why millets are slowly digestible. Prior to that, he obtained his Bachelor's degree in Nutrition and Food Science in 2001 in the Department of Nutrition and Food Science at the University of Ghana, Legon-Accra and went on to receive a Master's in Food Science in the same department, where he also became a faculty member in 2008. He has experience in the application of statistics in process optimization and has experience in industrial collaborations. He has collaborated with companies such as Megazyme International, Ireland, Ajinomoto Inc, Japan and Biofern INC, Canada. He has also worked with international organizations such as the World Food Program (WFP) and the Food and Agriculture Organization (FAO) of the United Nations. This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed.

About The Book

The multidisciplinary nature of food microbiology is one of the things that make it so fascinating as a career. Food microbiologists must understand basic microbiology, the roles of beneficial microbes, food safety regulations and policy, and the proper practices that ensure safe and healthy food for billions of people. They must also be nimble thinkers, willing to embrace new analytical methods, eager to solve problems, and ever vigilant about keeping the food supply safe. The text is designed for undergraduate courses in food science, nutrition, and microbiology. This serves information on topics like the Food Safety and the use of bacteriophage as antimicrobial agents, while retaining the pedagogy that students and professors appreciate. This book presents the growth processes of food microorganisms, the biology of spores and spore formers, and the establishment of microbiological criteria in food safety programs, and it introduces students to some of the methods used to detect and enumerate microbes in food and food handling equipment. Foodborne pathogenic bacteria opens with a discussion about the regulatory agencies and surveillance systems responsible for keeping the United States food supply safe. Microbes important in food examine the many beneficial and detrimental ways that microorganisms affect our food supply. The text opens with a look at numerous foods, like beer, bread, pickles, and cheeses, created by the fermentation reactions of lactic acid bacteria and yeast. The rest of the section looks at microbes that are less desirable: the spoilers of food, toxigenic molds, and foodborne parasites. It closes with a look at viruses and prions. Control of microorganisms in food discusses the tactics used to inhibit microbial growth in food. It ends with a chapter on the essentials of developing quality sanitation and HACCP programs in food processing facilities.

Table of Contents

Preface
1. Introduction to Food Microbiology
2. Food Industry: Bacteria, Yeasts and Mold
3. Microbiology of Foods
4. Factors Affecting Growth and Inhibition of Microorganisms in Food
5. Industrially Important Yeast, Mold and Bacteria
6. Spoilage and Associated Chemical/Physical Changes in Food
7. Drying - Controling of Microorganisms
8. Chemicals for Controlling Microorganisms
9. Chemical
10. Microbial
11. Rapid Detection Techniques for Food Microorganisms
12. Detection of Pathogens in Foods
13. Food Safety and Importance of Safe Food
14. Occurrence and Growth of Microorganisms in Food
15. Food Hazards of Microbial Origin
Glossary
Bibliography
Index