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
Related Conference of Food Microbiology
February 22-23, 2024
7th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
April 04-05, 2024
8th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
October 29-30, 2024
3rd International Conference on Agroecology and Organic farming
Montreal, Canada
Food Microbiology Conference Speakers
Recommended Sessions
- Food Poisoning
- Food Safety and Management
- Advancement in Food Technology
- Altered Diet and Response On Human Health
- Food and Quality Control
- Food Chemistry
- Food Engineering
- Food Industry
- Food Microbiology
- Food Preservation
- Food Quality
- Food Safety Laws and Regulations
- Food Science and Nutrients
- Food Supplements
- Food Toxicology
- Importance Of Food Nutrition
- Malnutrition Disease
- Management of Food Waste
- New Invention in Nutrition Science
- Nutritional value and Quality of Foods
- Oncology Nutrition
- Pediatrics Nutrition
- Prebiotics Nutrients
- Probiotic Nutrients
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