Food Microbiology & Fermentation Technologies
Food microbiology and fermentation technologies are fundamental to understanding microbial behavior and harnessing beneficial microorganisms for food production. Fermentation enhances flavor, texture, and nutritional value while promoting natural preservation. Controlled fermentation methods using probiotics and starter cultures enable consistent quality in dairy, bakery, beverage, and plant-based products. Microbiological research identifies spoilage organisms and pathogens, guiding industries in risk management and contamination control. Precision fermentation and microbial engineering allow the creation of alternative proteins, specialty ingredients, and high-value functional compounds. These advancements support both traditional and modern food systems, offering versatile applications in diverse product categories.
Related Conference of Food Microbiology & Fermentation Technologies
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
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Aix-en-Provence, France
Food Microbiology & Fermentation Technologies Conference Speakers
Recommended Sessions
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