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
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
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
- Food Drug Analysis
- Food Engineering
- Food Microbiology
- Food Nutrition and Health
- Food Processing and Preservation
- Food Safety, Security and Control
- Food Science and Food Business
- Food Science and Technology
- Food Toxicology
- Human Health in Probiotics
- Importance of Food and Nutrition
- Industrial Biotechnology in Food Industries
- Management of Food Waste
- Microbial aspects of Food Quality and Spoilage
- Nutrition and Health
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