Food and Dairy Microbiology


Food Microbiology is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored) microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics.



 

  • Foodborne Pathogens: Microbiology and Molecular Biology
  • Microbiology of Food, including Spoilage, Fermentation and Probiotics
  • Bacillus cereus, Clostridium, Shigella, Salmonella, Listeria monocytogenes, Campylobacter, Staphylococcus aureus, Vibrio spp., Yersinia enterocolitica

Related Conference of Food and Dairy Microbiology

December 06-06, 2021

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8th Annual Conference on Parasitology & Infectious Diseases

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51st World Congress on Microbiology

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14th International Virology Summit

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14th World Congress on Cell & Tissue Science

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10th World Congress and Expo on Applied Microbiology

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Food and Dairy Microbiology Conference Speakers

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