Food Microbiology
Food microbiology refers to the study of micro-organisms that contaminate or destroy food.
Food Microbiology mainly focuses on a variety of research on bacteria that have beneficial as well as harmful effects on the quality of food.
Food-borne micro-organisms interact differently with various foods and their response differs with various food products.
So there is a need to study the microbial diversity for improving the quality, safety, and to maintain healthy properties of processed foods.
- Microbiology of fermented foods
- Development of probiotics
Related Conference of Food Microbiology
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food Microbiology Conference Speakers
Recommended Sessions
- Beverage Packaging
- Food analysis
- Food and Beverage Adulteration
- Food and nutritional Toxicology
- Food and Quality Control
- Food borne and Nutritional Disorders
- Food fermentation
- Food Flavours
- Food machinery
- Food Microbiology
- Food Packaging and labeling
- Food Preservation
- Food Process Engineering
- Food Processing
- Food Waste and recycling
- Seafood Processing
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