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Food microbiology is the scientific study of microorganisms, both in food and used for the production of food. This includes microorganisms that contaminate food, as well as those used in its production; for example to produce yoghurt, cheese, beer and wine.
Companies exploring biotech approaches to flavor and fragrance production must navigate challenges in regulations, market dynamics and public perception. Emily Waltz investigates.
This month's Genome Watch discusses how whole-genome sequencing of bacterial pathogens complements existing techniques for analysing food-borne outbreaks.
