Sell Basics Of Food Microbiology At The Nutritious And Health best price

The book is compiled as a nutritional student handle of S-1 or other relevant study program students. Food microbiological science is indispensable by nutritionists so that they can prepare safe and free food from microbiological pollution. Therefore, nutritionists are required to know any microorganisms dominant on various sources of food ingredients and potential dangers if the existence of microorganisms is not controlled. In this book it is also delivered related material how to identify microorganisms in food both qualitatively and quantitatively. The purpose of learning food microbiology is to help achieve the main competence (KU) nutritional scholars, namely mastering the scientific foundation of nutritional science, food science and nutritional science (KU1), as well as able to manage mass food management (NAIL). With this competence, nutritional scholars are expected to address problems in mass food organization especially the hook with microbiological aspects and food safety. In the presence of this book, students are expected to be able to determine the microorganisms qualitatively and quantitatively, can identify favorable microorganisms and their role in food, nutrition, and health development, and is able to identify the adverse microorganisms and their influence on food safety. Isbn:978-602-386-279-5 Second Print, February 2019 148 pages thick Size 15.5 cm x 23 cm