Microbiology of Food


Food microbiology is the scientific study of microorganisms that are useful in food and in the production of food. This includes microbes that contaminate food as well as those that are used in its production, such as yoghurt, cheese, beer, and wine. It is the study of microorganisms that inhibit, create, or pollute food, as well as the study of microorganisms that cause food spoilage, pathogens that may cause disease, especially if food is improperly cooked or stored; they are used to produce fermented foods such as cheese, yoghurt, bread, beer, and wine, as well as those with other useful roles such as probiotics manufacturing.


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