Food and Nutrition

Bioprocess Engineering & Fermentation Technology

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These Food events will also going to focus on the new trends and technologies in the fermentation technique. Technology for enhancing fermentation process is continually evolving and fermentation is used in a wide range of food and beverage applications. To make products useful to humans, industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi. Fermented products have applications as food as well as in general industry. Chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation only. The rate of fermentation is directly proportional to the concentration of microorganisms, cells, cellular components, and enzymes as well as temperature, pH and for aerobic fermentation oxygen. Concentration of the dilute solution involves Product recovery. Genetically modified microbes produces enzymes such as lipase, invertase and rennet which are commercially used with fermentation process. Hopefully, the food Conferences related to fermentation will be helpful in explaining these facts. To provide exposure to technologies, government/institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages sector is the aim of organizing these type of food meetings.