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Food Science

Rapid methods in Food Microbiology

Rapid methods in Food Microbiology

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Rapid methods in Food Microbiology examines various dimensions of food microbiology along with the methods and advancement taking place in this sector. It includes various safety assessments of food derived from genetically modified micro-organisms and innovations in the field of salmonella. Provide the reader with the insights into the recent development of food microbiology, so as to determine the safety and quality of food before it is consumed by an individual.

Dr. Chenggui Sun obtained his Ph.D. degree in Chemical Engineering from the University of Waterloo, a public research university with a main campus in Waterloo, Ontario, Canada. His academic background is in the area of nanotechnology and membrane technology, which is at the interface between Chemical Engineering and Environmental Engineering. Dr. Sun enjoys the challenge of combining technology, engineering, and business expertise to contribute to organizational development in the context of a more sustainable, healthier world. He has proven ability to understand client needs and perspectives in order to formulate and implement strategic plans, and known networking and collaboration skills with a commitment to fostering growth in others. Dr. Sun is also reputable for approaching tasks with creativity, integrity, and drive to inspire cooperation and exceed expectations.