8^th European Congress on Applied Microbiology and Beneficial Microbes (CPD Accredited)

Food microbiology compels research into bacteria that take up colonization, mutate, process, or contaminate and degrade food. It is one of the most diverse research areas within microbiology. It includes a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, fungi, yeast, bacteria, prions, and parasites. It is responsible for a variety of foods and beverages, which include many different organic substances, which may contribute to the survival and growth of bacteria. Food microbiology incorporates microorganisms that are beneficial or detrimental to food quality and safety and therefore may be concerned with public health.

• Fermentation
• Lactococcus
• Leuconostoc
• Pediococcus
• Lactobacillus
• Streptococcus thermophiles
• Food safety
• Microbial biopolymers
• Food testing