Food Pathogen and Food Safety

Biography

Biography: Food Microbiology Conferences

Abstract

Food Microbiology Conference is one of the sessions in the Food Pathogen and Food Safety Conference scheduled in Vancouver, Canada on June 13-14, 2022. It is the study of the microorganisms that inhibit, create, or infect food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics.

Food microbiology conference provides in depth study of the microorganisms which spoils and contaminates the food. The diseases caused by food pathogens or the microorganism are mainly because of the food which is improperly cooked or stored. It cultivates microorganisms that have both useful and harmful impact on food quality and safety and may therefore be of concern to public health. Preparation of food, including proper cooking, kills most microorganisms which cause infections in the food. However, some toxins formed by contaminants may not be reason to convert into non-toxic forms by heating or cooking the contaminated food.

Food Microbiology Conference allows participant to present their research in various modes including poster, video, oral and provide an environment to organize the workshop and symposium for young researchers.

Subtopics of Food Microbiology Conference includes:

• Microbiology of fermented foods and beverages
• Food mycology
• Predictive microbiology
• Microbial aspects of food spoilage and quality
• Industrial microbiology
• Nutritional availability in foods
• Applications of indicator organisms
• Factors affecting the growth of food micro-organisms
• Adoption of biofilms in food