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IGCSE. 2.6. Microorganisms in the Food Industry. extended

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Uploaded by Ms Cooper's IGCSE Biology on 2014-05-12.

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Microorganisms and Food - A Level (AS) Biology Revision

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Microorganisms and Food. AS Biology. OCR Exam Board. Unit 2.2.1. The "You need to know..." section has come from the OCR specification.

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Food Technology Micro-organisms in Food Production

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Power point aimed at students taking A2 Food Technology focusing on micro-organisms in food production - from healthy bacteria in yoghurt and cheese to food po...

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Microbes are most commonly thought of as spoiling food, but without certain types of micro-organisms, we wouldn't be able to make cheese, or bread. Find out more about some of the microbes that help us produce food.

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Microorganisms in food production | effca

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A bit of history The first realisation that microorganisms were involved in food production processes was in 1837, when scientists discovered the role of yeast in an alcoholic fermentation. Later, when the world renowned French chemist and biologist Louis Pasteur was trying to explain what happened during the production of beer and vinegar in the 1860es , he found that microorganisms were responsible.

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The activities are provided to engage young people with the science and issues surrounding bioenergy and biofuels. The topics cover a range of areas in science and technology including: plant science, microbiology and chemistry. They are provided inline with our strategic priorities which include bioenergy and industrial biotechnology.