Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. “Good” bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, other fermented foods, bread, beer and wine.

Mrs. Jhunilata Bhuyan is presently working as Scientist (Home Sc.) in Krishi Vigyan Kendra, Mayurbhanj-1, Odisha under Orissa University of Agriculture & Technology, Bhubaneswar. She did her M.Sc. (Food & Nutrition) from Berhampur University, Odisha in 2005. She has 11 years of experience in Extension. She has in her credit more than 23 research publications including research papers, extension bulletin, research articles etc. Dr. Mukesh Kumar Pandey, presently working as Asstt. Prof./ Jr. Scientist (Plant Pathology) at SKUAST-Jammu since August 2005. He did B.Sc. (Ag.) in 1996, M.Sc. (PP) in 1999 and Ph.D. (Plant Pathology) in 2003 from NDUAT-Faizabad. So far he has published 70 research papers, articles, book chapters, pamphlets etc. He has handled many research projects. Currently, he is working as Jr. Wheat Pathologist in AICRP-Wheat & Barley in SKUAST-Jammu. He is working on different micro organisms .