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
Food Microbiology and Biotechnology Conference Speakers
Recommended Sessions
- Dairy and Marine Technology
- Food and Nutrition
- Food Biology
- Food Chemistry
- Food Education
- Food Engineering
- Food from Plant and Animal Origin
- Food Microbiology and Biotechnology
- Food Nanotechnology
- Food Pharmacy
- Food Preservation and Packaging
- Food Processing
- Food Safety and Hygiene
- Food Safety, Quality & Policy
- Food Science and Technology
- Food Security
- Food Systems & Bioengineering
- Food Toxicology
- Food Waste and Recycling
- Foodborne Diseases and Nutritional Disorders
Related Journals
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