Food Microbiology
Food microbiology involves microorganisms that inhibit, produce, or contaminate food. This includes research on microorganisms that spoil food. Pathogens that can cause illness (especially if the food is improperly cooked or stored); Microbes have been used to make fermented foods such as cheese, yogurt, bread, beer and wine. Microorganisms with other beneficial roles, such as the production of probiotics. Food microbiology studies the role of microorganisms in food. It covers not only aspects of microbial ecology in food, but also the use of microorganisms to produce ingredients and food. In addition, some microorganisms pose major public health challenges as they can cause illness. Food preservation aims to inactivate and control the growth of perishable and pathogenic microorganisms to ensure long-lasting, healthy food. Therefore, ongoing efforts have been made among the food industry, government, and society to improve statistical sampling and microbiological methods to understand the mechanisms that influence the fate of microorganisms in food.
Related Associations and Societies
Australasian Microbiology Society, Brazilian Society of Microbiology, German Society of Hygiene and Microbiology, Italian Society for Microbiology, Spanish Society for Microbiology, Swedish Society for Microbiology.
Related Conference of Food Microbiology
10th International Congress on Trauma, Critical Care and Emergency Medicine
19th International Conference on Virology, Emerging Diseases & vaccines
7th International Conference on Antimicrobial and Antibacterial Agents
7th International Conference on Clinical Microbiology, Virology and Infectious Diseases
Food Microbiology Conference Speakers
Recommended Sessions
- Advanced Research in Clinical Microbiology
- Agricultural Microbiology
- Antimicrobial Resistance
- Bioinformatics, Genomics and Proteomics
- Biotechnology and Synthetic Biology
- Carcinogenic Agents (Mutations & Mutagens)
- Clinical Microbiology
- Comorbidities and Infectious Diseases
- Corona Virus (COVID19)
- Emerging and Re-emerging Infectious Diseases
- Food Microbiology
- Food Processing and Packaging Technology
- Genetic Recombination
- Host-Pathogen Interactions
- Laboratory Diagnosis of Infectious Diseases
- Leading Causes of Death Globally
- Microbial Evolution
- Microbial Genetics
- Microbiome
- Modes of Transmission-Routes of Infections
- Molecular Biology
- Molecular Cloning
- Normal Flora of Human Body
- Soil Microbiology
- Stem Cell Technology
Related Journals
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