COURSE SYNOPSIS. Taxonomy, ecology, biochemistry and analytical technology of food microorganisms. Sources of microorganisms in food; distribution, role and significance of microorganisms in foods, intrinsic and extrinsic parameters of foods that affect microbial growth; food spoilage.
It is a ratio of water vapour pressure of the food substance to the vapour pressure of pure water at the same temperature.
d. Minerals such as phosphorus, iron, manganese, magnesium, calcium and potassium.
e. Vitamins and other growth factors