Food Microbiology

Food microbiology is the branch of science that studies microorganisms in food and their effects on its safety and quality. This field delves into bacteria, fungi, viruses, and other microorganisms that can spoil food or cause foodborne illnesses. Food microbiologists examine food processing techniques, storage, and preservation methods to prevent microbial contamination. They also play a crucial role in developing probiotics and fermented foods, showcasing the positive impact of microorganisms on food. Food microbiology is pivotal in ensuring the microbiological safety of our food supply and expanding our understanding of the microbial world in relation to what we eat. The changes vary according to the type of food degraded but can be summarized by examining the fates of the major nutrients found in food: proteins, carbohydrates, and fats.

  • Food Borne Bacterial Pathogen
  • Fermented Food
  • Food Allergen
  • Bioprotective cultures

    Related Conference of Food Microbiology

    September 09-10, 2024

    5th International Conference on Food and Nutrition

    Paris, France
    October 21-22, 2024

    28th International Conference on Food and Nutrition

    Paris, France
    November 27-28, 2024

    32nd International Conference on Food & Nutrition

    Paris, France
    December 12-13, 2024

    18th International Conference on Food Microbiology

    London, UK
    January 27-28, 2025

    3rd International Conference on Aquaculture and Fisheries

    Bangkok, Thailand
    May 19-20, 2025

    28th Euro-Global Summit on Food and Beverages

    Zurich, Switzerland

    Food Microbiology Conference Speakers

      Recommended Sessions

      Related Journals

      Are you interested in