Food Microbiology
Food microbiology is the scientific study of microorganisms that is useful for both in food and for the food production. This contains those microbes that contaminate food, as well as those which are used in its production; for example production of yoghurt, cheese, beer and wine. It is the study of the microorganisms that inhibit, create, or pollute food, as well as the study of microorganisms causing food spoilage, pathogens that may cause disease particularly if food is indecorously cooked or stored; they are used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as manufacturing of probiotics.