Food Microbiology
Food microbiology is the study of the microorganisms which spoils and contaminates the food. The diseases caused by 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.
- 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
- Food Spoilage and Preservation
- Vegetable (water) Processing
- Fermentation of Food Waste Streams
Related Conference of Food Microbiology
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Microbiology Conference Speakers
Recommended Sessions
- Food and Human Health
- Food Chemistry
- Food Engineering And Biotechnology
- Food Industry And Food Innovation
- Food Laws and Regulations
- Food Microbiology
- Food Processing, Packaging And Preservation
- Food Safety, Control And Hygiene
- Food Technology
- Foodborne Infections and Diseases
- Research In Nutrition And Food Science
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