All food products possess their own characteristic microbiology. Nevertheless, out of all the fodder commodities, seafood is considered to have the most complex and diverse microbiology. In contrast to poultry or meat products where a few living species are categorized in each group, the term seafood covers hundreds of species and genera. This book offers a comprehensive investigation of microbiological safety and quality concerns of seafood. The detailed analysis of seafood products in different stages is presented in the book including harvest stage, processing stage and consumption stage. Most of the chapters in the book are comprehensively written based on latest data. An intensive effort has been made to integrate discussions on matters that are both timeless and timely. There are eight chapters in the book in which some of the topics are not essentially "microbiological' in nature; however, these topic are key to any meaningful information on seafood safety; these may include: Parasites, Thermal Processing, Depuration, and Natural Toxins. This book interprets seafood microbiology and seafood industry from the standpoints of processing influences and environmental influences. It will serve as an impetus for prospective research in these two areas of food industry, and bring the paradigms of safety and quality into effect.

Biochemical Genetics discusses about the basic concept of biochemical genetics and the molecular genetics of the human. This book provides further information about the recombinant DNA technology and the prokaryotic molecular genetics. The plasticity of Genomes which is an alterable nature of the prokaryotic genomes has been described in one of the chapters in the book. The intent of this book is to describe the topics such as Medical Genetics and Epigenetics. Insights regarding the topic of molecular diagnostics have been provided to the readers with the help of this book, in order to understand the biochemical genetics in a better and broader way.

Proteomics in Food Science gives the readers an introduction to the proteomics and the related studies and provides the readers with an explanation of the concepts and techniques that are used in proteomics. The book talks about the relation of proteomics with plant food sources and the animal food sources. The book relates proteomics to aquaculture in detail and further talks about the various technologies employed in the food processing. Also discussed in the book is the perspective on safety of food and its relation to proteomics, the systems biology in nutrition research, the application of proteomics in food science and technology and the prospects of proteomics in the future.