Fermentation Science and Industrial Microbiology
This track will examine microbial fermentation for food and beverage production, including applications in dairy, brewing, meat processing, and plant-based alternatives. Emphasis will be placed on optimizing microbial strains, fermentation conditions, and bioreactor design. The role of yeasts, molds, and lactic acid bacteria will be explored. Industrial-scale case studies will showcase successful production models. Quality control, safety, and standardization issues will also be covered. Insights into fermented functional foods will be provided.
Related Conference of Fermentation Science and Industrial Microbiology
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Fermentation Science and Industrial Microbiology Conference Speakers
Recommended Sessions
- Advances in Food Chemistry
- Analytical Techniques in Food Chemistry
- Case Reports and Clinical Studies in Food and Nutrition
- Case Studies in Food Safety and Quality Control
- Climate Change and Food Security
- Fermentation Science and Industrial Microbiology
- Flavor Chemistry and Sensory Science
- Food Adulteration and Detection Methods
- Food Allergens and Intolerances
- Food Biotechnology and Enzymology
- Food Microbiology and Pathogen Control
- Food Packaging Innovations
- Food Preservation and Shelf-Life Extension
- Food Toxicology and Chemical Hazards
- Foodborne Illnesses and Risk Assessment
- Functional Foods and Nutraceuticals
- Genetically Modified Foods (GMOs)
- Probiotics, Fermented Foods, and Gut Microbiota
- Regulatory Affairs and Food Laws
- Research Trends in Food Microbiology
Related Journals
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