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

Food microbiology Food microbiology is the study of microorganisms that influence food quality, safety, and processing. This diverse field investigates spoilage, probiotic, fermentative, and pathogenic bacteria, as well as fungi, yeast, viruses, prions, and parasites, and their interactions with various food and beverage products. Researchers study how these microorganisms colonize, metabolize, or degrade food, and how beneficial microbes can enhance nutritional value and safety. Food microbiology plays a critical role in public health, food preservation, product development, and ensuring safe consumption worldwide.

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