seminar topics on food microbiology pdf

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The microbiology of food is the study of microorganisms that inhabit, create or contaminate food, including the study of microorganisms that cause the decomposition of food, pathogens that can cause diseases, especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese. yogurt, bread, beer and wine, and those with other useful roles, such as the production of probiotics.

TOPICS OF BIO SEMINARS

• Contamination by Salmonella in food

• Wildlife Monitoring and Monitoring System

• Cataract lens options for patients with glaucoma

• Establishment of cellular culture

• Nanotechnology in medicine

• RNA splicing

• Production of monoclonal antibodies

• Human body: structure and development

• Karyotype

• Fermented meals

• Control of polyadenylation in retroviruses

• Control of microbial contamination

• X-ray crystallography systems for structural biology

• New epigenetics and cell biology

• Strategies for protein purification

• Purification of miniature spidroins expressed in E. coli

• Proteins labeled with histidine

• Confocal laser scanning microscope

• Purification of membrane proteins

• Nudibranchs and neurons

• Better antibody purification

• Magnetic accounts for detection and optimization

• Protein epigenetic modifications

• Advances in cataract surgery

• Preservation and maintenance of cell lines

• Biomedical images and image analysis

• Cellular and molecular neurobiology

• Friend and enemy microorganisms

• Production of vaccines

• Insulin, Glucagon and Diabetes Mellitus

• Dermatological diseases