ABSTRACT
Food biotechnology integrates biochemistry, chemistry, microbiology, and chemical engineering for the enhanced production of food products. The application of microbiology to food systems encompasses methods involved in the assessment of microbial food safety and the use of microorganisms for the production of foods and beverages, food products, food additives. Microorganisms involved either directly or indirectly with food systems include bacteria, molds, yeasts, and algae. Each of these microbial groups has unique metabolic aspects that are either utilized or circumvented to achieve optimization of various microbial processes.
