Food Microbiology and Biotechnology

Food Microbiology is the study of microorganisms that colonize, modify and process, or contaminate and spoil food. It is one of the most diverse research areas within Microbiology. It encompasses a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, moulds, yeasts, viruses, prions, and parasites. Microbial Food Biotechnology Research is critical for advances in Food Production, food safety, food security, value-added food products, Biochemical Engineering, Genetic and Metabolic Engineering and Biotechnology of Food Microorganisms. Every fruit, vegetable, grain and domestic animal we see today is the result of Genetic Modification.

  • Microorganisms in Food Production
  • Use of Micro-organisms in Food Industry
  • Scope of Food Microbiology
  • Applications of Microbiology
  • Microbiological Enzymes in Food
  • Food Virology
  • Fermentation & Microbial Biopolymers
  • Microbial Hazards in Food
  • Significance of Microorganisms in Foods
  • Microbiological Quality Assurance
  • Contributions of Microbiology in Food Industry
  • Nutritional Biotechnology
  • Novel Bioprocessing Techniques in Food Science
  • Agricultural Biotechnology
  • Significance of Foods Biotechnology
  • Modern Agricultural Biotechnology Techniques
  • Engineered Microbes

Related Conference of Food Microbiology and Biotechnology

November 14-15, 2019,

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31st World Congress on Nutrition & Food Sciences

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23rd World Congress on Nutrition and Food Sciences

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24thAsia Pacific
Nutrition Meet and Expo

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31st Annual Congress on Nutrition & Food Sciences

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29thWorld Congress on Diet, Nutrition and Obesity

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26th European Nutrition and Dietetics Conference

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April 29-30, 2020

2nd World Congress on Child Nutrition and Health

Prague | Czech Republic
June 22-23, 2020

29th World Congress on Nutrition & Dietetics

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19th World Congress on Nutrition and Food Chemistry

Rome, Italy | September 23-24, 2020

Food Microbiology and Biotechnology Conference Speakers

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