Food Microbiology

Food microbiology is a subfield of food science that studies pathogens that prevent, contaminate food, and microorganisms that may cause disease, particularly if food is improperly cooked or stored, as well as those that are used to make fermented foods and beverages like cheese, yoghurt, bread, beer, and wine, as well as those with other beneficial functions like producing probiotics.

One method to preserve food and improve its quality is fermentation. Food products that have undergone fermentation are less susceptible to infections and other dangerous microbes, extending their shelf life.

  • Food Safety and Hygiene
  • Food-borne Diseases
  • Food irradiation
  • Categories of Food toxicity

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