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Preparing Microbiology Professionals for Food Industry.

Vijayendra, S. V. N. and Narasimharao, B. P. (2011) Preparing Microbiology Professionals for Food Industry. Indian Food Industry, 30 (5). pp. 32-43.

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Abstract

The importance of microbiology professionals for the food industry can be assessed from the need to avoid food spoilage, ensuring the shelf life of raw materials and food safety and standards, to standardize the microbial processes for foods (fermented foods), formulate new products, transport and the like. One of the main hurdles the Indian food industry may face is the availability of skilled man power. There is huge requirement of microbiology professionals to work in this industry. There are too many graduates and post graduates, who are not knowledgeable adequately to be able to perform a microbiologist's job properly. There is a need for universities to reformulate the curriculum according to the experience and needs of the present day food. Many developments and innovations have taken place in the food industry that requires well trained manpower including microb¡olog¡sts. With the integrated food laws being promulgated in India under the Food Safety and Standard Act 2006, Indian food industry needs to make a note of the importance of microbiologists and hire them in key positions to ensure food safety and to meet the requirements of act. The present paper focuses on various job functions of microbiologists, developing professional competencies, knowledge and technology integration in related areas. It also emphasizes the need for preparing professionals in microbiology to work effectively in the food industry and describes the approaches to achieve this objective.

Item Type: Article
Uncontrolled Keywords: microbiology professionals, food industry
Subjects: 600 Technology > 08 Food technology > 09 Food Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Mar 2012 04:27
Last Modified: 08 Mar 2012 04:27
URI: http://ir.cftri.com/id/eprint/2162

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