食品科学与技术哲学博士-食品微生物学

微生物学对于食品安全，生产，加工，保存和存储至关重要。食品微生物学的学生使用免疫学，微生物学和分子生物学等领域的各种现代技术。诸如酵母，霉菌和细菌的微生物被用于生产食品和食品成分。有益微生物被用于许多食品和饮料的发酵生产，加工和保存中。腐败微生物每年使食品生产商，加工商和消费者损失数百万美元的产品。由食源性微生物引起的疾病引起的生产力损失是全世界巨大的经济负担。对食品微生物学的研究不仅包括了解影响食品系统中微生物生长的因素，还包括控制微生物的方法。食品微生物学专业的学生应接受微生物学，物理学，化学，有机化
Microbiology is important to food safety, production, processing, preservation, and storage. Food microbiology students use a wide variety of modern technologies from fields including immunology, microbiology, and molecular biology. Microbes such as yeasts, molds, and bacteria are being used for the production of foods and food ingredients. Beneficial microbes are exploited in the fermentative production, processing, and preservation of many foods and beverages. Spoilage microorganisms cost food producers, processors, and consumers millions of dollars annually in lost products. Lost productivity resulting from illness caused by foodborne microorganisms is an enormous economic burden throughout the world. The study of food microbiology includes understanding not only the factors influencing the growth of microorganisms in food systems but also the means of controlling them.Students who specialize in food microbiology are expected to have sound undergraduate training in microbiology, physics, chemistry, organic chemistry, and biochemistry.Possible research projects include the genetic control of microorganisms important to foods, the genetics and biochemistry of bacteriophage, site-directed mutagenesis to improve catalytic functions of enzymes, the spoilage bacteria in fruit products, factors influencing growth of human pathogens in foods, and rapid methods for detecting foodborne pathogens.