Define the Food microbiology, mycology and toxicology?

Use of yeasts, moulds and bacteria in production of foods and food ingredients; microbes in fermentation, processing and preservation; spoilage microorganisms; indicators of food borne pathogens; detection, identification and physiology of microorganisms of importance in foods; microbiological culture; monitoring, testing and sampling methods; the development of methods for prevention of spoilage of processed foods; tools of molecular biology in detection of microbes; psychotrophs, thermophiles and radiation-resistant microorganisms; biology, culture and isolation, and identification of important fungi; quantification of fungal toxins; food toxins and toxicity.