Food Industrial Microbiology

Microorganisms are cultivated on a large scale for use as food and animal feed. Yeast, fungi, and algae are produced from readily cheap nutrient media but are good source of proteins, vitamins and other organic supplements. Food microbiology and fermentation industry does not only focus on the area of food production from microbes but also includes food borne diseases.  In recent years we are have scaled up production of bread, cheese, yogurt, cream, probiotics and prebiotics.

 

Microorganisms have commercial importance as they are the source of amino acids, antibiotics, single cell proteins, organic acids, enzymes, vitamins. The development in techniques and various advances in microbial fermentation has replaced conventional chemical processes.  

  • Microbiological food criteria and HACCP systems
  • Dairy products: cheese, yogurt, cream, coffee
  • Probiotics and prebiotics
  • Nanotechnology and probiotics
  • SCP: micro-organisms and production process
  • Production process and practices
  • Food product safety
  • Detection and Prevention of Food borne diease
  • Food Testing

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Food Industrial Microbiology Conference Speakers

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