Sanjogta Thapa Magar 
Malnutrition in Nepal Despite several efforts, the situation of malnutrition in Nepal is alarming. Malnutrition is a serious problem in Nepal and is a major threat to the health of … Read more
According to FDA, yogurt is defined as the “food produced by culturing one or more of the optional dairy ingredients (cream, milk, partially skimmed milk, and skim milk) with a characterizing bacteria culture that contains … Read more
Single Cell Protein is the dried cells of microorganisms consumed as a protein supplement by humans or animals. The protein is derived from cells of micro-organisms such as yeast, fungi, … Read more
Bioreactor Definition A bioreactor is a type of fermentation vessel that is used for the production of various chemicals and biological reactions. It is a closed container with adequate arrangement … Read more
Pasteurization History Purpose of Pasteurization Pasteurization of different foods and their purpose S.N. Food Main Purpose Sub-purpose Conditions of processing 1 Fruit juice (pH < 4.5) Enzyme inactivation (pectinesterase, polygalacturonase) … Read more
The field of bioengineering integrates natural sciences and engineering sciences to utilize organisms, cells, and molecular analogs to improve products and services. Biological systems are integrated with chemical engineering principles … Read more
Milk and its products consist of numerous nutrient content, it serves as an excellent growth medium for all of the microorganisms. Thus, various preservation methods are used to eliminate the growth … Read more
Contamination source of milk The milk source is the mammals such as cows, buffalo, sheep, and goats. Milk is not sterile when obtained from animals. The source of milk contamination … Read more
Introduction Foods of plant and animal origin play an important role in microbial growth. The ability of microorganisms to grow or multiply in such food depends on the food environment. … Read more
Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics. Spoilage of food is identified by off-colors, … Read more
