Food Microbiology
Food microbiology is the study of microorganisms that are used in food and in the processing of food. This involves microorganisms that ruin food as well as those that are used in food processing, such as those used in the production of alcohols, juices, yoghurt, and cheese. Microorganisms that inhibit, build, or contaminate food are studied in this field. Some of the microorganisms that cause food spoilage, bacteria, cause contamination in food when it is cooked incorrectly or stored in an unsanitary manner. Some microbes (Acetobacter aceti, Lactobacillus acidophilus, and others) are beneficial since they aid in the processing of alcohols, breads, dairy products, and probiotics
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Food Microbiology Conference Speakers
Recommended Sessions
- Acrylamide In food
- Agriculture and Resource Economics
- Analytical Food Chemistry
- Artificial Intelligence for Food
- Authenticity and Integrity of Food
- Chemical reactions in foods
- Data analysis in Food Science
- Diet in Obesity and Underweight
- Environmental Impact on Food Production & Consumption
- Food Additives
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- Food Bio-Actives
- Food Chemistry
- Food chemistry: Fate in foods and humans
- Food Components, Additives and Ingredients
- Food Drug Analysis
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- Food Laws & Safety
- Food Microbiology
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- Food Processing & Preservation
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