Food Microbiology and Fermentation
Food microbiology focuses on the study of microorganisms that inhabit, create, or contaminate food. It involves the identification of bacteria, yeasts, molds, and viruses that can cause food spoilage or foodborne illnesses, as well as those beneficial in food production. Fermentation, a key area in food microbiology, is a metabolic process where microorganisms like yeasts, lactic acid bacteria, and molds convert sugars into alcohol, acids, or gases. This process not only preserves food but also enhances flavor, texture, and nutritional value, producing products such as yogurt, cheese, beer, and sauerkraut. The understanding of microbial interactions in food is crucial for ensuring food safety, quality, and shelf life.
Related Conference of Food Microbiology and Fermentation
August 25-26, 2025
17th International Conference on Food Technology and Processing
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10th International Conference on Oceanography and Marine Biology
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7th World Congress on Advances in Food Science, Processing and Technology
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Food Microbiology and Fermentation Conference Speakers
Recommended Sessions
- Dairy Science & Technology
- Food Allergies and Intolerances
- Food Analysis and Food omics
- Food and Nutrition
- Food Chemistry and Biochemistry
- Food Consumer Science
- Food Microbiology and Fermentation
- Food Packaging Standards
- Food Security and Sustainability
- Functional Foods and Supplements
- Innovation in Food Processing
- Micronutrient Deficiencies
- New Food Additives and Ingredients
- Nutrigenomics
- Nutritional Epidemiology
- Pediatric Nutrition
- Plant Based Protein
- Prebiotics and Probiotics
- Public Health Nutrition
- Sports Nutrition and Exercise Metabolism
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