Food Microbiology is one of the most important aspects of food in terms of
safe food consumption. On the other hand, gut microbiome is the study of
group of microorganisms found in the gut and their effects on the health that
depend upon fermented and spoilt food products. In this book, the efforts
have been made to cover maximum questions from all the topics associated
with food microbiology and gut microbiome keeping in view the requirement
of students of under-graduation (UG), post-graduation (PG) who are
aspiring to pursue their degree in the specified area. There is a special section
that include important questions from gut microbiome. This book will quite be
beneficial for the students undergoing competitive exams of ICAR like junior
research fellowship (JRF), senior research fellowship (SRF) and ARS-NET
(national eligibility test) and contains maximum questions from previous year
papers, which have appeared directly or indirectly in all of these tests.

• Fermentation Technology
• Microbial Spoilage of Foods
• Food Sterilization and Preservation
• Food Toxicity, Safety and Quality
• Gut Microbiome