Food Microbiology
Food microbiology is the scientific study of microorganisms that is used both in food and for the food production. This includes those microorganisms that contaminate food, as well as those which are used in its production; for example production of yoghurt, cheese, beer and wine. It is the study of the microorganisms that inhibit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored; they are used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as manufacturing of probiotics.
Related Conference of Food Microbiology
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
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
- Advancement in Food Technology
- Agri Food Technology
- Animal Nutrition
- Clinical Nutrition
- Dairy Technology
- Food and Agricultural Immunology
- Food and Flavour Chemistry
- Food and Quality Control
- Food Biotechnology
- Food Engineering and Processing
- Food Microbiology
- Food Nutrition and Dietetics
- Food Packaging
- Food Preservation
- Food Safety and Management
- Food Technology
- Food Waste Management
- Food-borne Diseases
- Global Strategy On Nutrition
- Nutraceuticals & Nutrition Supplements
- Nutrition and Cancer
- Nutrition And Diabetes
- Nutrition And Healthy Aging
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- Nutritional Neuroscience
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- Nutritious Foods
- Pediatric Nutrition
- Prebiotics and Probiotics
- Public Health Nutrition
- Sensory Evaluation of Food
- Sports Nutrition
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