Food microbiology - teaching and research needs for the Caribbean
1983
Wang, Y.Y.D. (West Indies Univ., St. Augustine (Trinidad and Tobago). Dept of Chemical Engineering)
A typical outline for a food microbiology course is presented. Important subjects for student training are: recognition and detection of potential new pathogens; development of improved diagnostic methodology; legislation for standards and specifications; appreciation of the expectations of industry; genetic engineering; public communication skills and food preservation methods in the tropics. Suggested areas for research are: 1) upgrading the nutritional quality (protein content) of starchy foods; 2) extending the storage life of local foods; 3) investigating the sanitation standards of food processing, marketing and catering industries; and 4) production of nutritious and valuable food and beverages from under-utilized plant and animal species and agricultural wastes via microbiological methods
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