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.

 

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