Food Microbiology

Food microbiology is the study of microorganisms that inhabit in the food, causes food borne diseases, and food spoilage.  Microorganisms are essentially important to produce fermented foods like curd, yoghurt, cheese, beer, wine and bread. Probiotics consumption is increasing day by day and that become increasingly important in food microbiology. Bacterial toxins are the main cause of food contamination. Now a day’s microbial polymers are also used in the food industry. Lactobacillus, Saccharomyces are the important bacteria used in the food fermentations.

  • Food safety
  • Emerging Food borne pathogens
  • Molecular detections for food pathogen
  • Beneficial Microorganisms
  • Preservation techniques and Canning
  • Food contamination and spoilage
  • Quality control
  • Probiotics
  • Food Chemistry

Related Conference of Food Microbiology

July 01-02, 2019

11th International Virology Summit

Valencia, spain
July 26-27, 2019

World Yeast Congress

Vancouver | Canada
August 19-20, 2019 ,

14th International Conference on Microbial Interactions & Microbial Ecology

Mercure Hotel Wien Westbahnhof ,Vienna, Austria
October 21-22, 2019

6th World Congress and Expo on Applied Microbiology

Rome, Italy
October 23-24, 2019

2nd Global Experts Meeting on Chronic Diseases

Tokyo, Japan
November 06-07, 2019 |

15th Global Summit on Virology and Microbiology

Yokohama | Japan
November 14-15, 2019

23rd World Congress on Biotechnology

Amsterdam, Netherlands
December 04-05, 2019

Orthodontics and Prosthodontics

Tokyo, Japan

Food Microbiology Conference Speakers

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