Food Microbiology

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

 

SUBMIT ABSTRACT

Related Tags:

Symposium on Microbial Ecology | Microbiology Annual international Meeting | Microbiology Summit & Expo | Biotechnology Conference | Microbiology Society Annual Conference | Expo on Clinical Microbiology | Expo on Applied Microbiology

Associations & Societies:

Danish Microbiological Society | French Society for Microbiology | Hellenic Society for Microbiology | Irish Society of Clinical Microbiology | Israel Society for Microbiology | Italian Association for Clinical Microbiology | Scottish Microbiology Society | Society for General Microbiology | Swedish Society of Medical Microbiology