Be a part of 17^th International Conference on Food Microbiology

This session explores the chemical and biochemical composition of food, including enzymatic processes that influence flavor, texture, preservation, and nutritional value. Advances in enzymology and food biochemistry for functional food development and process optimization will be highlighted.

• Track 2-1: Enzymes in Food Processing and Preservation
• Track 2-2: Biochemical Pathways Influencing Nutritional Quality
• Track 2-3: Food Additives and Functional Ingredients

Focuses on molecular-level insights into food microbes and their industrial applications. Topics include fermentation technologies, microbial genetics, and biotechnological innovations for scalable and safe food production.

• Track 3-1: Industrial Fermentation and Bioprocessing
• Track 3-2: Genetic Engineering of Food Microbes
• Track 3-3: Microbial Biotechnology in Food Production

Explores microbial diversity and interactions within food systems, from raw materials to final products. Emphasizes microbiome dynamics, spoilage prevention, and microbial management throughout the supply chain.

• Track 4-1: Microbial Interactions in Food Matrices
• Track 4-2: Supply Chain Microbial Risk Management
• Track 4-3: Microbiome Profiling in Food Products

Covers the influence of environmental microbes on food safety and sustainability. Focuses on soil, water, and agricultural ecosystems to improve crop and food quality while minimizing microbial risks.

• Track 5-1: Soil Microbiology and Plant-Associated Microbes
• Track 5-2: Water Quality and Microbial Contamination Control
• Track 5-3: Agroecosystem Microbes in Sustainable Food Production

Examines microbial communities in aquatic environments and their impact on seafood safety. Includes spoilage control, pathogen detection, and strategies to ensure sustainable and safe seafood production.

• Track 6-1: Microbial Contamination in Aquaculture
• Track 6-2: Seafood Spoilage and Preservation Techniques
• Track 6-3: Marine Pathogen Surveillance and Control

Focuses on microbial pathogens responsible for foodborne illnesses and strategies to mitigate public health risks. Includes outbreak investigation, epidemiology, and preventive interventions.

• Track 7-1: Emerging Foodborne Pathogens
• Track 7-2: Outbreak Investigation and Epidemiology
• Track 7-3: Preventive Food Safety Strategies

Addresses mechanisms of microbial resistance in food systems and innovative methods to control resistant strains. Includes regulatory approaches, natural antimicrobials, and preservation strategies.

• Track 8-1: Mechanisms of Antimicrobial Resistance
• Track 8-2: Natural and Synthetic Antimicrobial Strategies
• Track 8-3: Policy and Regulatory Approaches in Food Safety

Covers modeling microbial behavior in food and assessing risks to optimize safety. Includes growth prediction, hazard analysis, and risk-based decision-making in food production and storage.

• Track 9-1: Microbial Growth Modeling
• Track 9-2: Quantitative Risk Assessment in Food Systems
• Track 9-3: Predictive Tools for Shelf-Life and Safety

Explores beneficial microbes and their metabolites in promoting health. Focuses on gut microbiome, functional foods, and their applications in nutrition and disease prevention.

• Track 10-1: Probiotics in Functional Foods
• Track 10-2: Postbiotics and Health Benefits
• Track 10-3: Gut Microbiome and Nutritional Interventions

Focuses on fermentation technologies and the development of functional and fermented foods. Covers microbial metabolic pathways, product innovation, and health-promoting compounds.

• Track 11-1: Traditional and Modern Fermented Foods
• Track 11-2: Microbial Metabolites in Functional Foods
• Track 11-3: Industrial Fermentation Techniques

Covers fungal contamination, mycotoxins, allergens, and spoilage microbes. Emphasizes detection, control measures, and risk mitigation in food safety.

• Track 12-1: Mycotoxins and Fungal Contamination
• Track 12-2: Allergen Detection and Management
• Track 12-3: Food Spoilage Prevention

Focuses on innovative tools for food microbial monitoring. Includes nanotechnology, biosensors, rapid detection methods, and AI applications for real-time safety assessment.

• Track 13-1: Biosensors and Rapid Detection Methods
• Track 13-2: Nanotechnology in Food Safety
• Track 13-3: AI and Automation in Microbial Monitoring

Explores microbial innovations for sustainable food production, alternative proteins, and integrated One Health strategies linking human, animal, and environmental health.

• Track 14-1: Microbial Protein and Alternative Food Sources
• Track 14-2: Sustainable and Circular Food Systems
• Track 14-3: One Health Approaches in Food Safety