Food Microbiology
Food microbiology is a branch of microbiology that focuses on the study of microorganisms in food and their effects on food quality, safety, and shelf-life. Microorganisms such as bacteria, fungi, yeasts, viruses, and parasites can contaminate food at various stages of production, processing, distribution, and preparation. Understanding the behaviour of these microorganisms in food is crucial for ensuring food safety and preventing foodborne illnesses.
- Microbial growth
- Food spoilage
- Foodborne pathogens
- Food fermentation
Related Conference of Food Microbiology
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Microbiology Conference Speakers
Recommended Sessions
- Advances in Food Chemistry
- Analytical Methods in Food Science
- Chemistry of Food Colouring
- Food Microbiology
- Food Packing and Innovations
- Food Processing and Preservation
- Food Safety Regulations
- Food Sciences and Human Nutrition
- Food Sensory Evaluation
- Foodborne Illnesses and Outbreaks
- Fundamentals of Food Chemistry
- Genetic Modification in Food
- Lipid Oxidation in Foods
- Mass Spectrometry in Food Analysis
- Microbial Ecology and Food Safety
- Microbial Testing Methods for Maintain Food Safety
- Mycotoxins in Food
- Pathogenic Microorganisms in Foods
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