Food Microbiology is the study of micro-organisms present in our food. Some of the microbes helps in the production of food products while others tend to contaminate them, thus causing food spoilage. The study of Food Microbiology is important because it affects the techniques used for food safety, food production and storage. Strains of Bacteria and yeast are used for food production techniques of products such as cheese, yogurt, wine, soy sauce and many more. Similarly, numerous strains of microbes can contaminate the food products if not preserved or stored in a sterile condition.
Food borne Pathogens
Food Contamination
Microbiological Risk Assessments
Microbes in Food Production
Related Food Safety Conferences | Food and Hygiene Conferences | Food Safety and Hygiene Conferences | Food Safety Event |Food Safety and Hygiene Event | Food Safety and Hygiene Conferences | Food Conferences | Food Security | Food Safety|
Related Conferences:
10th International Conference on Food Safety & Regulatory Measures, May 23-24, 2019 Zurich, Switzerland; 9th European Food Safety and Standards Conference, November 29-30, 2018 Dublin, Ireland; International Conference on Food Safety & Regulatory, December 03-04, 2018 Chicago, USA; 21st International Conference on Food Safety Hazard and Management System in Food Science, May 21-22, 2019 Berlin, Germany; Food Safety Summit, May 6-9, 2019 Rosemont, Illinois; 21st International Conference on Food Technology and Processing, October 04-08, 2018 London, UK; 3rd EuroScicon Conference on Food Technology, April 22-24, 2019 Athens, Greece
Related Associations and Societies:
International Association for Food Protection; Food Safety and Standards Authority of India; Food Standards Agency; American Public Health Association; National Environmental Health Association; Food and Drink Federation; American Society of Quality;American Public Health Association; Organic Consumers Association; International Standards Organization; American Society of Quality
All accepted abstracts will be published in respective Allied Academies Journals.
Abstracts will be provided with Digital Object Identifier by
