Food Microbiology

Microorganisms are generally considered to include bacteria, yeasts, fungi and some protozoa. Bacteria especially, but also yeasts and fungi, are ubiquitous. Different species of bacteria are found growing in all natural and man-made environments – from the Antarctic, through refrigeration at 1–5◦C, hot springs at the boiling point of water (100◦C) to hypothermal vents where high pressure allows growth at 160◦C and even higher temperatures found deep in the ocean floor. Microorganisms important to the food industry, including viruses, bacteria, yeasts, protozoa and worms.  Microbial growth is examined and methods of measurement are discussed.  The bacterial agents of food borne illness are described, including Clostridium Botulinium

  • Food mycology
  • Microbial ecology
  • Food contamination
  • Food utilization
  • Microbial aspects of food spoilage

Related Conference of Food Microbiology

June 11-12, 2018

World Food Science and Technology congress

Greece ,Athenes
July 26-27,

FOOD CHEMISTRY Congress 2018

Amsterdam, Netherlands

Food Microbiology Conference Speakers

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