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.
Related Conference of Microbiology of Food
November 28-29, 2024
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December 12-13, 2024
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Prague, Czech Republic
April 17-18, 2025
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October 23-24, 2025
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Microbiology of Food Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Food and Quality Control
- Food Science
- Global Food Security
- Meat Science and Processing Technology
- Agriculture and Food Technology
- Bioinformatics in FoodTech
- Biotechnology in Food
- Dietetics and Food Nutrition
- Enology and Brewing Science
- Food Allergies
- Food and Agricultural Immunology
- Food and Bioprocessed Material Chemistry
- Food and Flavour Chemistry
- Food Authentication
- Food Chemistry
- Food Consumption and Health Mapping Devices
- Food Hygiene and Safety
- Food Management and Innovation
- Food Packaging
- Food Preserving
- Food Processing and Engineering
- Food Science and Technology
- Food Selection and Consumer Behavior
- Food Toxicology
- Food-borne Diseases
- Management of Food Waste
- Microbiology of Food
- Nutraceuticals & Nutrition Supplements
- Seafood Processing
- Sensory Evaluation
- Sports Nutrition
- Technology in Food and Dairy
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