Fermentation
Track 5: Fermentation
Fermentation is a technique to preserve food and alter its quality. Yeast, especially Saccharomyces cerevisiae used to brew beer, leaven bread and make wine. Certain bacteria, including lactic acid bacteria, are used to make cheese, yogurt, hot sauce, pickles, fermented sausages and dishes such as kimchee. A common effect of these fermentation - food products is less hospitable to other microorganisms, including pathogens and food spoiling microorganisms, thus extending the food's shelf-life. Some of the cheese varieties also require molds to ripen and develop their characteristic flavors.
- Feb- Batch Fermentation
- Continuous Fermentation
- Procedure Fermentation
Related Conference of Fermentation
April 20-21, 2027
30th International Conference on Food Technology & Processing
Amsterdam, Netherlands
May 27-28, 2027
10th International Conference on Food Chemistry, Nutrition and Safety
San Diego, USA
July 19-20, 2027
8th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
Fermentation Conference Speakers
Recommended Sessions
- Food-Borne Diseases
- Biocatalyst and Agriculture biotechnology
- Brewing Technology
- Current Research in Nutrition and Dietetics
- Diet and Cancer
- Diet in Obesity and Under Weight
- Enzymes in Food
- Fermentation
- Food Additives
- Food Analysis and Quality Assurance
- Food Bio Actives
- Food Biochemistry
- Food Chemistry
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- Food Engineering
- Food Microbiology
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- Food Safety, Security and Control
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- Food Science and Technology
- Food Toxicology
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- Importance of Food and Nutrition
- Industrial Biotechnology in Food Industries
- Management of Food Waste
- Microbial aspects of Food Quality and Spoilage
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