2nd Webinar on

Food Microbiology

October 27, 2021

Webinar on Food Microbiology

Theme: Microbial Innovations in the World of Food

Webinar on Food Microbiology aims to bring wisdom and knowledge from speakers and delegates in their fields of expertise working in variety of fields on their thoughts on food microbiology which is going to be held on October 27, 2021.
Food Microbiology 2021 aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results on all aspects of Food Quality, Safety, Security, Management and Hygiene Policies. It also provides a premier interdisciplinary platform for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Food Quality, Safety, Security, Management and Hygiene Policies.

 Food Microbiology
It is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; infectious germs that may cause disease (especially if food is improperly cooked or stored).
Detection of Microbes
Microbiological tests for cleaning and hygiene control detect general residues of foods on insufficient cleaned surfaces in the production environment. These residues of nutrients are the basis for growth of microorganisms.
Microbial Aspects of Food Safety
Microbiological hazards are one of the most significant causes of food poisoning. Initially these methods were applied to extend the shelf life of foods, and over time an understanding emerged that many of these methods had the effect of making food safer for human consumption.
Foodborne Infections and Diseases
Foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites.
Food Fermentation
Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials. Fermentation was primarily developed for the stabilization of perishable agricultural produce.

To ensure safety of food products, microbiological tests such as testing for pathogens and spoilage organisms are required. This way the risk of contamination under normal use conditions can be examined and food poisoning outbreaks can be prevented. Testing of food products and ingredients is important along the whole supply chain as possible flaws of products can occur at every stage of production. Food microbiologists ensure a safe food supply for mankind; and through appropriate use food borne diseases.
The food Market was valued at USD 12.95 billion in 2017; it is projected to grow at a CAGR of 6.7%, over the forecast period from 2017 to 2022. With this CAGR, the market is estimated to grab a value of US$70,510.1 by 2022 end. The food market is gaining traction on the back of booming processed and packaged food & foo microbiology sector globally. Increasing health consciousness among consumers has led to the change in preference for dietary requirements globally and also in the developing countries. The trend of automation within the food and food microbiology sector is propelling growth of the global food processing equipment market. Increasing demand for easy to cook or ready to eat food products, demand for the bakery and confectionery products in increasing. Owing to the large demand, the bakery and confectionery segment is likely to achieve value of US$20,000 by the end of the forecast period.

Food Microbiology 2021 focuses on a wide variety of current research on microbes that have both beneficial and deleterious effects on the safety and quality of foods, and are thus a concern of public health and brings together leading academic scientists, research scholars, students, delegates and exhibitors to exchange and share their experiences, research results about all aspects of food, food microbes and microbial engineering.
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  • Food Microbiology
  • Detection of Microbes
  • Microbial Aspects of Food Safety
  • Foodborne Infections and Diseases
  • Food Fermentation