Food Microbiology
Food microbiology is the scientific study of microorganisms that is useful for both in food and for the food production. This contains those microbes that contaminate food, as well as those which are used in its production; for example production of yoghurt, cheese, beer and wine. It is the study of the microorganisms that inhibit, create, or pollute food, as well as the study of microorganisms causing food spoilage, pathogens that may cause disease particularly if food is indecorously cooked or stored; they are used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as manufacturing of probiotics.
Related Conference of Food Microbiology
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Microbiology Conference Speakers
Recommended Sessions
- Food Safety and Hygiene
- Advancement in Food Technology
- Agri Food Technology
- Bioinformatics in FoodTech
- Chemistry of Food and Bio-processed Materials
- Enology and Brewing Science
- Food Allergies
- Food and Agricultural Immunology
- Food and Dairy Technology
- Food and Flavour Chemistry
- Food and Quality Control
- Food Authentication
- Food Biotechnology
- Food Chemistry
- Food Choice and Consumer Behaviour
- Food Consumption and Health Mapping Devices
- Food Engineering and Processing
- Food Industry Background
- Food Innovation and Management
- Food Microbiology
- Food Nutrition and Dietetics
- Food Packaging
- Food Preservation
- Food Science
- Food Technology
- Food Toxicology
- Food-borne Diseases
- Global Food Security
- Management of Food Waste
- Meat Science and Processing Technology
- Nutraceuticals & Nutrition Supplements
- Pharmaceutical Technology
- Seafood Processing
- Sensory Evaluation
- Sports Nutrition
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