3 concepts
Fermented Foods
Fermentation is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using microorganisms.
Food Spoilage by Microbes
Food spoilage is the process in which food deteriorates to the point it is not edible to humans or its quality of edibility becomes reduced.
Food Preservation
Food preservation is the process of treating food to stop or slow down spoilage, loss of quality, edibility, or nutritional value.