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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.

Bioreactor- Definition, Design, Principle, Parts, Types, Applications, Limitations

May 23, 2023May 7, 2023 by Sanjogta Thapa Magar
Bioreactor

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- 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

May 4, 2022March 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

Factors affecting the growth of microorganisms in food

September 20, 2022March 16, 2022 by Sanjogta Thapa Magar
Factors affecting the growth of microorganisms in food

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

Microbial Food Spoilage- Types of microorganisms with examples

October 21, 2022March 14, 2022 by Sanjogta Thapa Magar
Food Spoilage- Types of microorganisms in foods with examples

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

Batch vs Fed-Batch vs Continuous Culture- 20 Key Differences

October 14, 2021September 28, 2021 by Sanjogta Thapa Magar
Batch vs Fed-Batch vs Continuous Culture

Batch Culture Definition In batch culture, all the medium components are placed in the reactor at the start of cultivation except for atmospheric gases, acid or base for pH control, … Read more

Microbial spoilage of fish and fish products and its preservation

October 14, 2021September 24, 2021 by Sanjogta Thapa Magar
Microbial spoilage of fish and fish product and its preservation

Introduction Fish is one of the most consumed seafood and it is a highly perishable food product. Fish and fish products are widely consumed as it is a good nutrition … Read more

Continuous Culture- Definition, Principle, Process, Types, Applications, Limitations

October 8, 2021September 18, 2021 by Sanjogta Thapa Magar
Continuous Culture

Continuous Culture Definition 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 … Read more

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