Food Microbiology

Food and Resource Economics and Beverage Technology

Food is defined as anything solid or fluid that nourishes the body when ingested digested and assimilated.

Food Resource Economics is a study of sales, finance, marketing, management, environmental policy, law, foreign trade, statistics and economics. The economics of resources focuses on the production, demand, and distribution of natural resources from the Earth. To a degree, every man-made product in an economy is composed of natural resources. Based on their stage of growth, resources may be categorized as future, current, reserve, or stock resources.

• Food and Agribusiness Marketing and Management
• Maintenance and improvement

Beverage Technology

The application of food science to the selection, preservation, manufacturing, packaging, distribution, and use of healthy food and beverages is known as food and beverage technology. Starting with food science, product production, quality assurance and quality control, and food regulation, food and beverage technology is a series of processes. Food and beverage technology is the research, examination, and collection of data regarding foods and their components.

• Non-Alcoholic Beverages
• Alcoholic Beverages
• Grape and Wine Research
• Wine Chemistry

The Beverages that do not contain any alcohol or we can say the beverages in which there is no alcohol or the alcoholic percentage is zero is called as Non-Alcoholic Beverages. A liquor or brew containing alcohol as the active agent is called as Alcoholic Beverages.