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
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