Food Biotechnology and Fermentation
Food biotechnology is the use of current biotechnological methods to the production and processing of food. Fermentation of food, which is the most seasoned biotechnological process, and food additives, just as plant and animal cell cultures, are incorporated. New improvements in fermentation and enzyme technological processes, genetic engineering, protein building, bioengineering, and procedures involving monoclonal antibodies have acquainted energizing measurements with food biotechnology. Although traditional agriculture and crop breeding are not by and large viewed as food biotechnology, agricultural biotechnology, i.e., of animal and plant foods, is relied upon to become an increasingly important “motor” of development for the agri-food industry.
Related Conference of Food Biotechnology and Fermentation
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 Biotechnology and Fermentation Conference Speakers
Recommended Sessions
- Animal Nutrition
- Climate Change and Food Systems
- Clinical Nutrition
- Diet and the Gut Microbiome
- Emerging Food Technologies and Concepts
- Food Biotechnology and Fermentation
- Food Borne Diseases and Remedies
- Food Chemistry
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- Pediatric Nutrition
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