Journal of Food & Industrial Microbiology
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About the Journal

Journal of Food & Industrial Microbiology  deals with the production of microbial biomass or microbial products by a process called fermentation . During the growth of microbes, later on identified as yeasts, in the extracts of fruits/cereals there is evolution of CO2 gas which bubbles out of media thus giving the appearance of a boiling broth. It is the study of microorganism that inhabits, create and contaminate the food. It even deals with the study about the microorganisms that cause the spoilage of food and  Probiotics is one of the most important aspects of food science.

 The journal includes a wide range of fields in its discipline to create a platform for the authors to make their contribution towards the journal and the editorial office promises a peer review process for the submitted manuscripts for the quality of publishing.

Journal of Food & Industrial Microbiology is an Open Access journal and aims to publish most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc. in all areas of the field and making them freely available through online without any restrictions or any other subscriptions to researchers worldwide.

OMICS International organizes 1000+ conferences every year across USA, Europe & Asia with support from 1000 more scientific societies and publishes 700+ open access journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

 

Prevention of Contamination

Prevention of Contamination important to avoid the contamination of meat and poultry whenever possible. This includes inadvertent contamination or cross-contamination from the live animal, processing procedures and equipment, employees, and the environment. Contamination can be minimized or avoided altogether by following appropriate sanitation procedures, good manufacturing procedures (GMPs), and procedures for employee hygiene

 Related Journals of Prevention of Contamination
Food Science and Technology International,Cereal Chemistry,American Journal of Food Technology, Advances in Food and Nutrition Research, Food Protection Trends,Journal of AOAC International.

Industrial Food Microbiology

Industrial Microbiologists work on the utilization of microbes in the manufacturing of food and industrial products, such as pharmaceuticals, food, beverage, and chemical, and energy. microbiology which deals with screening, improvement , management, and exploitation of microorganisms for the production of various useful end products on a large scale.

Related Journals of  Industrial food Microbiology

 Research Journal of Microbiology, International Journal of Food Engineering,Journal of Aquatic Food Product Technology, Journal of Agricultural and Food Information, Journal of Agricultural and Food Industrial Organization, Infant, Child, and Adolescent Nutrition.

Food preservation

Food preservation is one of the oldest technologies used by human beings. In this article, we'll look at all of the different preservation techniques commonly used today, a preservation technique may also destroy enzymes naturally found in a food that cause it to spoil or discolor quickly. An enzyme is a special protein that acts as a catalyst for a chemical reaction, and enzymes are fairly fragile.

Related Journals of Food preservation
Agricultural and Food Information, Journal of Agricultural and Food Industrial Organization, Infant, Child, and Adolescent Nutrition, Culture, Agriculture, Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Methods,

Microbiology

Microbiology is the study of microscopic organisms, such as bacteria, viruses, archaea, fungi and protozoa. This discipline includes fundamental research on the biochemistry, physiology, cell biology, ecology, evolution and clinical aspects of microorganisms, including the host response to these agents.

Related Journals of Microbiology
Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Methods, Food Biophysics, Transactions of the ASABE.

Biofertilizers Technology

Biofertilizers are defined as preparations containing living cells or latent cells of efficient strains of microorganisms that help crop plants’ uptake of nutrients by their interactions in the rhizosphere when applied through seed or soil. They accelerate certain microbial processes in the soil which augment the extent of availability of nutrients in a form easily assimilated by plants.

Related Journals of Biofertilizers Technology
Agricultural and Food Industrial Organization, Infant, Child, and Adolescent Nutrition, Culture, Agriculture, Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Methods.

Food poison

Food poison occurs after eating food contaminated by bacteria. The symptoms of food poisoning are basically the same as those of stomach flu: abdominal cramps, nausea, vomiting, diarrhea, and fever.

Related Journals of Food poison
Food Product Technology, Journal of Agricultural and Food Information, Journal of Agricultural and Food Industrial Organization.

Sterilization

Sterilization is a form of birth control. All sterilization procedures are meant to be permanent. During a sterilization procedure, a health care provider closes or blocks a woman's fallopian tubes. Closing the tubes can be done in several ways.

Related Journals of Sterilization
Child, and Adolescent Nutrition, Culture, Agriculture, Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Methods, Food Biophysics, Transactions of the ASABE, Food Science and Technology International,Cereal Chemistry,American Journal of Food Technology.

Contamination

Contamination is when bacteria are spread between food, surfaces or equipment. It is most likely to happen when raw food touches (or drips onto) ready-to-eat food, equipment or surfaces.

Related Journals of Contamination
Agricultural and Food Industrial Organization, Infant, Child, and Adolescent Nutrition, Culture, Agriculture, Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Methods, Food Biophysics, Transactions of the ASABE, Food Science and Technology International,Cereal Chemistry,American Journal of Food Technology.

Pasteurisation

Pasteurisation is the process of prolonging the keeping quality of products such as milk by heating to destroy harmful bacteria .

Related Journals of Pasteurisation

Journal of Agricultural and Food Information, Journal of Agricultural and Food Industrial Organization, Infant, Child, and Adolescent Nutrition.Agricultural and Food Industrial Organization.

Fermentation

Fermentation is a field which involves the use of microorganisms and enzymes for production of compounds which have application in the energy, material, pharmaceutical, chemical and the food industry. Though fermentation processes are used for generations for the requirement for sustainable production of materials and energy is demanding creation and advancement of novel fermentation processes.

Related Journals of Fermentation 
Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Methods, Food Biophysics, Transactions of the ASABE, Food Science and Technology International,Cereal Chemistry,American Journal of Food Technology

Agricultural

Agricultural branch of microbiology dealing with plant-associated microbes and plant and animal diseases. It also deals with the microbiology of soil fertility, such as microbial degradation of organic matter and soil nutrient transformations.

Related Journals of Agricultural
Journal of Agricultural and Food Information, Journal of Agricultural and Food Industrial Organization, Infant, Child, and Adolescent Nutrition, Culture, Agriculture, Food and Environment

Food science technology

Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

Related Journals of Food science technology
Journal of Food Technology,Journal of Agricultural and Food Information, Journal of Agricultural and Food Industrial Organization,Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Methods.

Soil organism

Soil organism any organism inhabiting the soil during part or all of its life. Soil organisms, which range in size from microscopic cells that digest decaying organic material to small mammals that live primarily on other soil organisms, play an important role in maintaining fertility, structure, drainage, and aeration of soil. They also break down plant and animal tissues, releasing stored nutrients and converting them into forms usable by plants. Some soil organisms are pests. Among the soil organisms that are pests of crops are nematodes, slugs and snails, symphylids, beetle larvae, fly larvae, caterpillars, and root aphids. Some soil organisms cause rots, some release substances that inhibit plant growth, and others are hosts for organisms that cause animal diseases.

Releated Journal of Soil organism
Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Methods, Food Biophysics,soil Industrial food Microbiology.

Aseptic processing

The aseptic process involves placing a sterilized product into a sterilized package that is then sealed under sterile conditions. For high-quality products, aseptic canning is practiced. Also known as high-temperature–short-time (HTST) processing, aseptic canning is a process whereby presterilized containers are filled with a sterilized and cooled product and sealed in a sterile atmosphere with a sterile cover. The process avoids the slow heat penetration inherent in the traditional in-container heating process.

Related Journals of Aseptic processing
Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Method,International Journal of Food Engineering,Journal of Aquatic Food Product Technology.

Decomposers

Decomposers exist on every trophic level. They are mainly bacteria that break down dead organisms. This process releases nutrients to support the producers as well as the consumers that feed through absorbing organic material in the water column. This process is very important and means that even top-level consumers are contributing to the food web as the decomposers break down their waste or dead tissue.

Related Journals of Decomposers

Journal of Agricultural and Food Industrial Organization,Child and Adolescent Nutrition, Culture, Agriculture, Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Methods, Food Biophysics, Transactions of the ASABE, Food Science and Technology International,Cereal Chemistry,American Journal of Food Technology, Advances in Food and Nutrition Research.

Food allergies

People with food allergies have an allergic reaction when they come in contact with certain foods. This happens because their immune system overreacts to the proteins in that food. Some people with food allergies can have a serious reaction called anaphylaxis. It is common for people and even some healthcare providers to misdiagnose the difference between food allergy and food intolerance. Food allergy can result in a life-threatening allergic reaction.

Related Journals of Food allergies

International,Cereal Chemistry,American Journal of Food Technology, Advances in Food and Nutrition Research, Food Protection Trends,Journal of AOAC International.

Good nutrition

Good nutrition can help prevent disease and promote health. There are six categories of nutrients that the body needs to acquire from food: protein, carbohydrates, fat, fibers, vitamins and minerals, and water.

Related Journals of Good nutrition
Journal of Aquatic Food Product Technology, Journal of Agricultural and Food Information, Journal of Agricultural and Food Industrial Organization, Infant, Child and Adolescent Nutrition

Fermentation Industrial Microbiology

Fermentation  Technology encompass a broad field, but within this profile we target the use of microorganisms and/or enzymes for production of compounds that find application in the energy, chemical, material, pharmaceutical and the food sector. Even though fermentation processes have been used for generations, the requirement for sustainable production of energy and materials is demanding innovation and development of novel fermentation concepts.

Related Journals of Fermentation Industrial Microbiology

Food Analytical Methods, Food Biophysics, Transactions of the ASABE, Food Science and Technology International,Cereal Chemistry,American Journal of Food Technology, Advances in Food and Nutrition Research, Food Protection Trends,Journal of AOAC International.

 
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