Food Microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics. Food microbiologists examine samples of food, testing them for salmonella, listeria and other microorganisms that cause humans to fall ill. These scientists also look into what drives the growth of microorganisms in food. Food microbiology is about the understanding of microorganisms that grow or multiply in or contaminate the food which we consume. The key aspect of food microbiology is food safety which focuses on the disease-causing microorganism and their toxins which may contaminate the food.
Related Conference of Food Microbiology
February 12-13, 2025
29th International Conference on Nutritional Science & Dietetics
Vancouver, Canada
March 25-26, 2025
24th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
April 14-15, 2025
12th International Conference on Natural, Traditional & Alternative Medicine
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Food Microbiology Conference Speakers
Recommended Sessions
- Clinical Nutrition
- Food Additives, Adulterants and flavonoids
- Food Biotechnology
- Food Borne Diseases and Remedies
- Food Chemistry and Biochemistry
- Food Hygiene & Public Health
- Food Marketing and Economics: Novel Concepts and Challenges
- Food Microbiology
- Food Nanotechnology
- Food Poisoning and Regulatory Toxicology
- Food Storage and Preservation
- Food Waste Management
- Food: Obesity, Diabetes & Endocrinology
- Malnutrition
- Nutraceuticals and Nutrition supplements
- Probiotic and Prebiotics
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