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Sanjogta Thapa Magar

Sanjogta Thapa Magar has done Master’s degree (M.Sc.) in food microbiology from St. Xavier’s college. Currently, she is working as a Quality control microbiologist in the pharmaceutical industry. She is particularly interested in studying the antimicrobial property found in food.

Microbial Spoilage of Canned Foods: Causes & Prevention

April 9, 2025February 7, 2025 by Sanjogta Thapa Magar
Microbial spoilage of canned foods and its preservation

The microbial spoilage of food depends upon the pH of food therefore based on pH canned food can be divided as Spoilage of Canned food and its causes 1. Physical … Read more

Continuous Culture: Principles, Methods, and Application

December 30, 2024October 30, 2024 by Sanjogta Thapa Magar
Continuous Culture

Continuous culture is a continuous process where nutrients are continually added to the bioreactor and the culture broth (containing cells and metabolites) is removed at the same time. The volume … Read more

Bioreactor: Design, Principle, Parts, Types, Uses, Diagram

May 26, 2024May 23, 2024 by Sanjogta Thapa Magar
Bioreactor

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 for aeration, … Read more

Malnutrition in Nepal with 5 major causes of high rate

August 3, 2023August 3, 2023 by Sanjogta Thapa Magar
Malnutrition in Nepal

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

Yogurt: Definition, Process, Microbes, Types, Uses

July 22, 2023 by Sanjogta Thapa Magar
Yogurt

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 (SCP): Microbes, Production, Uses

June 6, 2023 by Sanjogta Thapa Magar
Single Cell Protein (SCP)

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

Pasteurization- Definition, Types, Process, Comparison, Uses

March 16, 2023 by Sanjogta Thapa Magar
Pasteurization

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

Bioengineering, Bioreactor, and Food Technology

March 16, 2023 by Sanjogta Thapa Magar
Bioengineering, Bioreactor and Food Technology

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

Preservation of milk and milk products from microbial spoilage

August 13, 2024March 28, 2022 by Sanjogta Thapa Magar
Preservation of milk and milk products

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

Microbial Spoilage of Milk and Milk Products (Cream, Butter, Cheese, Yoghurt, Ice-cream)

November 22, 2022March 24, 2022 by Sanjogta Thapa Magar
Spoilage of Milk and Milk Products (Cream, Butter, Cheese, Yoghurt, Ice-cream)

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

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