TON DUC THANG UNIVERSITY

FACULTY OF APPLIED SCIENCES

Department of Biomedical Sciences

Chapter 6:
Application of microbial in food
biotechnology
Course number: 601093

Lecturer: Khanh Linh Nguyen

15-Jul-20 1
601093 – Chapter 6. Application of microbial in food biotechnology
 Chapter 6. Application of microbial in food
biotechnology

6.1. Characteristics and advantages of microorganisms

6.2. Applications in food and beverage fermentation
6.3. Applications in dairy products

601093 – Chapter 6. Application of microbial in food biotechnology

15-Jul-20 2
 6.1. Characteristics and advantages of microorganisms

601093 – Chapter 6. Application of microbial in food biotechnology

15-Jul-20 3
 6.1. Characteristics and advantages of microorganisms

601093 – Chapter 6. Application of microbial in food biotechnology

15-Jul-20 4
 6.1. Characteristics and advantages of microorganisms

601093 – Chapter 6. Application of microbial in food biotechnology

15-Jul-20 5
 6.2. Applications in food and beverage fermentation

601093 – Chapter 6. Application of microbial in food biotechnology

15-Jul-20 6
 6.2. Applications in food and beverage fermentation

601093 – Chapter 6. Application of microbial in food biotechnology

15-Jul-20 7
 6.2. Applications in food and beverage fermentation

601093 – Chapter 6. Application of microbial in food biotechnology

15-Jul-20 8
 6.3. Applications in dairy products

601093 – Chapter 6. Application of microbial in food biotechnology

15-Jul-20 9
 6.3. Applications in dairy products

601093 – Chapter 6. Application of microbial in food biotechnology

15-Jul-20 10
 6.3. Applications in dairy products

601093 – Chapter 6. Application of microbial in food biotechnology

15-Jul-20 11