Beneficial Microbes in Fermented and Functional Foods (PDF)
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V Ravishankar Rai earned his MSc and PhD from the University of Mysore, India. Currently, Dr. Rai is working as a Professor in the Department of Studies in Microbiology, University of Mysore, India. He was awarded a fellowship from the UNESCO Biotechnology Action Council, Paris (1996), the Indo-Israel Cultural Exchange Fellowship (1998), the Biotechnology Overseas Fellowship, Government of India (2008), and the Indo-Hungarian Exchange Fellowship (2011) Indian National Academy Fellowship (2015) and Cardiff Incoming Visiting Fellowship (2017). Presently, he is the coordinator for the Department of Science and Technology, Promotion of University Research and Scientific Excellence and University Grants Commission innovative programs.
Jamuna A. Bai has completed her MSc and PhD in Microbiology from University of Mysore, India. She is working as a Researcher in UGC sponsored University with Potential Excellence Project, University of Mysore, India. She has previously worked as ICMR Senior Research Fellow and carried a research work on food safety, role of quorum sensing and biofilms in food-related bacteria and developing quorum-sensing inhibitors. Her research interests also include antimicrobial application of functionalized nanomaterials against food-borne pathogens.
- 2014, 600 Seiten, Englisch
- Herausgegeben: Ravishankar Rai V, Jamuna A. Bai
- Verlag: Taylor & Francis
- ISBN-10: 1482206633
- ISBN-13: 9781482206630
- Erscheinungsdatum: 17.12.2014
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- Dateiformat: PDF
- Größe: 17 MB
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