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.

  • Track 1-1 Food Safety
  • Track 2-2 Emerging Food Borne Pathogens
  • Track 3-3 Molecular Detection for Food Pathogen
  • Track 4-4 Beneficial Microorganisms
  • Track 5-5 Preservation Techniques and Canning
  • Track 6-6 Food Contamination and Spoilage
  • Track 7-7 Quality Control
  • Track 8-8 Probiotics

Related Conference of Microbiology