Food Microbiology
Microorganisms, which include bacteria, yeasts, fungi, and certain protozoa, are widespread in nature. Bacteria, in particular, along with yeasts and fungi, can be found in a wide range of environments—ranging from the frigid conditions of the Antarctic, to refrigeration temperatures of 1–5°C, to the extreme heat of hot springs at 100°C, and even in deep-sea hydrothermal vents where high pressures allow organisms to thrive at temperatures up to 160°C and beyond. Various microorganisms, including viruses, bacteria, yeasts, protozoa, and worms, play significant roles in the food industry.
The study of microbial growth, including methods for measuring it, is crucial to understanding food safety. Key bacterial agents responsible for foodborne illnesses, such as Clostridium botulinum, are a central concern in this area.
Related Conference of Food Microbiology
November 28-29, 2024
5th Annual Expo on Soil, Water and Environmental Sustainability
Bali, Indonesia
December 12-13, 2024
36th International Conference on Food Science and Technology
Prague, Czech Republic
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 23-24, 2025
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Food Microbiology Conference Speakers
Recommended Sessions
- Food Analysis
- Food Engineering
- Food Nano Technology
- Food Physical Chemistry
- Food Science and Technology
- Advanced Food Processing Technologies
- Agriculture and Resource Economics
- Food Additives
- Food Adulteration
- Food and Nutriton
- Food Authenticity and Integrity
- Food Chemistry
- Food Drug Analysis
- Food Microbiology
- Food Nutrition and Health
- Food Processing
- Food Rheology
- Food Toxicology
- Food Waste and Recycling
- Hydro Colloids in Food Industry
- New and rapid methods for food chemistry
- Organic Chemistry
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