Fermentation Science

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Some commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. The rate of fermentation depends on the concentration of microorganisms, cells, cellular components, and enzymes as well as temperature, pH and for aerobic fermentation oxygen. Product recovery frequently involves the concentration of the dilute solution. Nearly all commercially produced enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes. 

  • Fermented foods and beverages
  • Optimizing cell culture process
  • Fermentation aspects in new product development
  • Fermentation extravaganza: A new revolution for food and beverages
  • Bioreactor design, instrumentation, control and automation
  • Application of enzymes in bioprocess
  • Bioreactors and cell culture system

Related Conference of Fermentation Science

Fermentation Science Conference Speakers