Food microbiology involves the study of microorganisms that colonize, modify, process, or contaminate and spoil food. This is one of the most diverse research areas in microbiology. Contains a wide variety of microorganisms, including perishables, probiotics, fermentative and pathogenic bacteria, molds, yeasts, viruses, prions, and parasites. This accommodates different compositions of foods and beverages that combine different environmental factors that can affect microbial survival and growth. Food microbiology includes microorganisms that have beneficial or detrimental effects on food quality and safety and thus can raise public health concerns.
All accepted abstracts will be published in respective Allied Academies Journals.
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