Food Microbiology

About Conference

Hello All! We the team of " Food Microbiology 2022 " cordially inviting you all of the great scientists, academicians, young researchers, Business delegates and students from all over the world to join the 16th International Conference on Food Microbiology (Food Microbiology 2022) during March 02-03, 2022 in Edinburgh, Scotland.

This conference provides the attendees a great opportunity to share their new ideas and advancing technologies that can be used in the field of Food Microbiology and Food Technology. The objective of this conference is to club the International Food science groups to investigate the key themes and difficulties that are faced in our field faces. The intension of this conference is "Investigating the on-going advances in Food Microbiology and Food Technology", which explores the on-going headway rather it could be extended to all potential ways which will be useful in advancement research in this arising field. As experts of the food microbiology field, researchers, and residents we need to cooperate to investigate the feasible outcomes and plan accordingly for collective development of our science, its vital applications, and responsible practices. Food Technology can be utilized to advance the lifestyle of the world today. The major observation that's going to be observed is "The use of Molecular Approaches in all parts of current Food science field". This conference also emphasizes on all the possible verticals of current research on microbes that have both beneficial and harmful effects on the safety and quality of foods and are thus a concern of public health.

This conference will focus on increasing challenges and their solutions, new concepts and approaches presented by different aspects of food microbiology from worldwide and nearby/territorial issues that are going to be faced in keeping the food hygiene and too food safety followed by the molecular approaches in all aspects of modern food microbiology.

This is the best chance to join the hands with members from the Food Microbiology associations, Food Biotechnology Organizations, Food Microbiology Societies, and Food Science Academicians.

This conference impacts immensely on the new approaches in Food Microbiology and other technology in Food Sciences.

Sessions/Tracks

1. Food Microbiology

Food microbiology is the study of the microorganisms which spoils and contaminates the food. The diseases caused by pathogens or the microorganism are mainly because of the food which is improperly cooked or stored. It cultivates microorganisms that have both useful and harmful impact on food quality and safety and may therefore be of concern to public health. Preparation of food, including proper cooking, kills most microorganisms which cause infections in the food. However, some toxins formed by contaminants may not be reason to convert into non-toxic forms by heating or cooking the contaminated food. Temperature plays very crucial role in controlling the microbial growth. To ensure food safety some microbial tests for pathogen and spoilage microorganisms is required.

Microbiology of fermented foods and beverages

Food mycology

Predictive microbiology

Microbial aspects of food spoilage and quality

Industrial microbiology

Nutritional availability in foods

Applications of indicator organisms

Factors affecting the growth of food micro-organisms

Adoption of biofilms in food 

2. Microbiology of Food Fermentations

Fermentation technology is determined as the metabolic process which involves the usage of microorganisms and enzymes for the production of compounds that have application in the pharmaceutical, chemical, and food industries. Fermentation occurs in certain types of anaerobic bacteria, fungi, and yeast and leads to contamination or spoilage of food. The process of fermentation is important to the food and beverage industries because excess heat and improper cooking can lead to the generation of harmful toxins. The enzymes convert sugars into ethanols. Fermentation is an ancient technology extensively used in the preservation of food. It enhances the self-lifestyle and microbiological safety of food but may also make some foods more digestible and in the case of cassava fermentation reduces the toxicity of the substrate. Lactic acid bacteria have limited metabolic characteristics which were involved in many fermentation processes of milk, meats, cereals, and vegetables. Fermented foods are the food substrates used by edible microorganisms whose enzymes like proteases, amylases, and lipases hydrolyse the polysaccharides, lipids, and proteins to make non-toxic products with aromas. Fermentation plays crucial roles in food processing: (1) Improvement of food substrates biologically with vitamins, protein, essential amino acids, and essential fatty acids; (2) a reduction in cooking times and fuel requirements like co, pressed natural gas; (3) preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, alkaline fermentations, and high salt fermentations; (4) Enrichment of the human dietary through the development of extensively flavors, aromas, and textures in food.     

Lactic acid fermentation.

Ethanol Fermentation/alcohol fermentation.

Acetic acid fermentation

Alkaline fermentations.

3. Predictive Microbiology

Predictive microbiology is a depiction of the responses of microorganisms to particular environmental conditions such as temperature, pH, and water activity. It uses mathematical models (built with data from laboratory testing) and computer software that graphically describe these responses. Predictive microbiology provides the condensed knowledge of traditional microbiology combined with the disciplines of statistics, mathematics and information systems, and technology to explain the microbial behaviour to prevent food spoilage as well as food-borne illnesses. The microbial growth and their survival or death in foods is determined by the properties of food (e.g., water activity and pH) and the storage conditions (e.g., temperature, relative humidity, and atmosphere). It describes the microbial behavior in different environments and helps us understand and manage food-borne microorganisms' ecology. Predictive microbiology makes certain that the behaviour of the microorganism is reproducible and quantifiable by characterizing environmental factors. These factors control microbial viability (e.g. temp, aw, pH, organic acids), assist in defining preventive controls (e.g. critical limits), help regulatory authorities develop standards, and help companies meet standards that minimize microbiological testing and ensure food safety and control. Some of the more frequently used models are listed below:

Combase

Pathogen modelling program

Growth predictor and Perfringens predictor

Sym’Previus  (an integrated database and predictive software)

4. Current Trends and Research in Nutrition and Food Science

Food Science helps in the preparation of nourishment items from the raw materials of rural areas that are sufficient for human utilization. A Food Scientist has the ability to change over these craw materials into the protected, appealing nourishment items and drinks accessible on our grocery store racks. Nutrient Scientists continually look to enhance existing systems by which new items are created, prepared, bundled, put away, and transported.

Food Nanotechnology is the process or grouping of every particle, molecule, and atomic bunches into structures to deliver materials with various properties. Various nanomaterials are formed that make a variation in food taste, food safety, and medical advantages. Silicate nanoparticles are delivered to provide an obstacle to humidity in a plastic film utilized for packing and consequently, food toxicity or drying is decreased. Researchers mostly make use of Nanosensors that can easily identify microscopic organisms, for instance, Salmonella at a Packaging point.

Nanosensors for food production

Nanotechnology and safety estimation in the food industry

Nanotechnology in pest control

Microencapsulation in Food

Nanocomposites for food packaging

7. Industrial Applications of Food Technology

Food Technology concentrates on the mixture, preservation, processing, packing, dispersion, and utilization of safe food by using food science. Innovative approaches have contributed incredibly to food gracefully and have changed our reality. A portion of these advancements is Freeze-drying, High-Temperature Short Time Processing, Decaffeination, and Process streamlining.

Types of Applications

Genetically Modified Organisms (GMO)

Green Biotechnology

Optical categorization

Food Grading

8. Tools and Techniques in Food Technology

Due to the fastest-growing technologies and data treatment innovations, new insights into food can be considered. The application of these unique result-oriented techniques belongs to the responsibility of food chemists and analysts. Thereby, there is huge growth in efficiency is based on an improved lower limit of detection (LOD), selectivity to separate analytes of interest, and speed of analysis. The techniques in food sciences are mainly used for analyzing the quality of food

Based on food and the applications of its products ranging from bakery products to dairy and beverages to yield, a wide range of food processing equipment is accessible to execute the different unit operation essential during a complete production cycle, for example, washing, separating, mixing, baking, freezing, and sealing. depending upon the stress of the operation (and the general food processing application), this equipment are often designed and constructed to affect handle solid, semi-solid, or liquid food products by batch or continuously. A portion of the design concerns includes the food-grade material used for construction, hygienic and governmental standards, sizing, cost, and integration of automation or analytical components. Each of those features can impact the performance and effectiveness of the equipment, however, choosing the perfect design and construction is reliant on the specifications and requirements of the specific food processing application.

Types of Food Processing Equipment: the foremost common functions by which food processing equipment are grouped include: Preparation, Mechanical processing, Heat processing, Preservation, Packaging

Canning

Fermentation

Freezing

9. Food Processing and Packaging Technologies

Food processing is the change of crude ingredients into food or different forms by physical or synthetic methods. Food processing merges crude food ingredients to form marketable food items that the consumer can easily prepare and serve. Innovations that are now found in the food industry or related areas are High-pressure processing, pulsed electric fields, ultrasound, and cold plasma. In this Food Science and Technology meeting, Current and potential applications will be examined, focusing on cycle structure-work connections, just as recent advances in the process development.

Food Packaging Technology is needed for guaranteeing safe conveyance of products to the customer in sound condition at an insignificant expense. It is a science, or innovation of preparing nourishments for transport, storage, or deals elsewhere from the aim of production. Packaging guarantees the reassurance of materials of various types by methods for holders intended to separate the substance to some known degree from outside impacts. It is an important a part of food esteem expansion.

Edible Packaging 

Micro Packaging

Smart Packaging

Anti-Microbial Packaging

Water Soluble Packaging

Self-Cooling, self-Heating Packaging

10. Foodborne Infections and Diseases

Foodborne infections, usually called food poisoning/nourishment harming, are caused by eating or drinking food or water infected by microbes or the toxins produced by the microorganisms. They generally cause gastrointestinal symptoms like vomiting, diarrhoea, nausea, and abdominal pain. There are many non-infectious causes of infections from contaminated food and a couple of microorganisms leads to infections aside from within the alimentary canal. Food and water-borne infectious diseases are the foremost common of all severe infections. It happens round the world, and therefore the occurrence varies from country to country. In recent years, the discovery of outbreaks of viral origin, particularly noroviruses, has been increasing worldwide. At least two related cases of the suspected food or water-borne sickness must be accounted for within 24 hours of laboratory analysis (assumed or confirmed).

Emerging foodborne pathogens

Enterotoxins

Mycotoxins and alimentary mycotoxicoses

Ptomaine poisoning

Intoxications

11. Microbial Ecology of Foods

The study of microbiological biology can assist us with improving our lives through the use of organisms in environmental restoration, food production, and bioengineering within the case of anti-infection agents, food enhancements, and chemical substances. The investigation of this strange and different animal worldwide yet nowhere to be seen is fascinating and a pursuit that appeals to curiosity and liveliness in us. Microbiological biologists attempt to see how organisms influence the climate on a worldwide scale. For that microbiological chasing is vital. Microbial ecology likewise drives several processes essential for ecosystem function, sustainability, and production, comprising the cycling of energy and nutrients through the ecosystem, and giving resistance and degradation component for toxins.

Biodiversity

Factor affecting the growth of microorganism

Pre- and post-harvest environment for foods

Production practices and mycotoxins

Role of microbiological indicators in assuring food safety

Source of contamination

Microbial stress responses to processing

Resistance to controls

Selection by environmental stresses

The ability of pathogens to survive within the environment

12. Single Cell Protein

Single-cell proteins (SCP) are the dried cells of microorganisms, which are utilized as protein supplements in human nourishments or animal feeds. Microorganisms like microbes, algae, parasites, and yeast utilize limited feedstock and wastes as sources of energy for growth to provide biomass, amino acids, or protein concentrate. Since protein represents the quantitatively important a part of the microbiological cells, these microorganisms also are called single-cell protein as natural protein concentrate. With the increased population and overall protein deficiency, the use of microbial biomass as food and feed is more featured. albeit it's high nutritive value thanks to higher protein, nutrient, essential amino acids, and lipid content, there's an uncertainty to exchange the regular protein sources due to its high nucleic corrosive substance and slower inedibility. they could be considered as unfamiliar material by the body, which can subsequently end in allergies .

Production of single-cell protein

Single-cell protein processing for food

Acceptability and toxicology of single-cell protein

Single-cell protein-Filamentous fungi

Comparisons of single-cell protein sources

13. Food Safety and Control

Food Safety means to decrease the danger of people becoming sick from foodborne illness by proper handling, preparation, and storage of foods. Every food organization uses, processes, and sells food in several ways. the most aim of food safety is to avoid food contamination. no matter why you're managing the food, it's essential that always apply the proper food safety principles. If a food safety system is producing the food as safely as possible 100% of foodborne illnesses are often preventable

An understanding of food safety is improved by defining two other concepts - toxicity and hazard. Toxicity is that the capacity of a substance to provide harm or injury of any kind under any conditions. Hazard is that the relative probability that harm or injury will result when a substance isn't utilized in a prescribed manner and quantity. Hazards are often physical, chemical, and biological causing harmful/adverse effects on the health of consumers.

Food safety and quality are often ensured through:

Good Manufacturing Practices (GMP)

Good Handling Practices (GHP)

Hazard Analysis Critical Control Points (HACCP)

14. Microbiological Aspects of Food Safety

When you hear “food safety,” this is often a natural tendency to think primarily of microbiological issues. Microbiological hazards are one of the foremost major causes of gastrointestinal disorders. Many microorganisms contaminate the foodstuffs which may cause a spread of illnesses. Food is our basic need, can cause scary impacts dirty with pathogenic microbial toxins. Modern food safety has its sources in food preservation methods. These food safety methods of preservation and control are used commonly within the food sector as a part of HACCP plans to regularly produce food for an intake with top quality and safety. Microbiology testing and chemical analysis will still move toward more rapid and sensitive methods and techniques. it's an important sector in many quality and safety programs

Physical injury because of freezing, drying, burning, pressure, radiation

The activity of indigenous enzymes in plant and animal tissues

Chemical changes not induced by microbial or present enzymes

Growth and activity of microorganisms: bacteria, yeasts, and molds

15. Human Health in Probiotics

Probiotics are live microbial cultures that improve the beneficial gut microflora to reinforce the general health of the host. it's a growing field within the dairy food industry with major growth potential. Probiotic food supplements have revealed remarkable growth in this field. Various bacteria, yeast, and molds are often used as probiotics, but the foremost common microorganisms are acid bacteria (LAB). LAB is engaged in the fermentation of foods, dairy products, and beverages and makes carboxylic acid the merchandise of fermentation. Among LAB, the foremost used bacteria that show excellent probiotic properties related to Lactobacillus and Bifid bacterium genus. These bacteria yield a selection of compounds like organic acids (lactic acid and acetic acid), antimicrobial compounds (bacteriocins), nutraceuticals, vitamins, enzymes, etc.

Probiotics

Prebiotics

Effects of Probiotics and Prebiotics

16. Food and Bioprocess Technology

The analysis of Food Technology with Bioprocessing seeks food engineering and therefore the effect of the chemistry and microbiology of food materials on the manufacture of safe and high-quality food products. the security of genetically engineered foods remains inexplicable. Fermented foods include probiotics, digestive enzymes, and health-boosting nutrients. So, the assembly of fermented foods on an outsized scale is extremely essential. Food processing is that the treatment of food substances by altering their properties to preserve them, improve their quality or make them functionally more useful. Nanotechnologies permit the prospect to regulate and modify material and systems at the nanoscale level to get significantly altered characteristics from those present at a bigger scale.

Food Intolerance and Allergies

Genetically engineered foods

Food production, processing, packaging, and internal control

17. Food Engineering

The food and beverages industry is all companies involved in processing raw food materials, packaging, and distributing them. This includes fresh, prepared foods as well as packaged foods, and alcoholic and non-alcoholic beverages. Beverage is any kind of liquid. We are always taking water, Water is a beverage item. Water, tea, coffee, milk, juice, beer and any kind of drinks item are listed in beverage items. Actually, beverage means any kind of Liquid item. The food and beverage service is part of the service-oriented hospitality sector.

Pasteurization

Modified atmosphere packaging

Ultra-heat treatment, High-pressure processing

18. Food Biotechnology

Food biotechnology is defined because of the application of varied technologies that use living microorganisms, plants, and animals or their derivatives to form or modify the processes or the top products for specific use. Foods obtained from plant or animal sources begin to spoil so early after harvest or slaughter because the microbes that are used get active. The enzymes contained within the cells of plant and animal tissues could also be released as a result of any mechanical damage inflicted during postharvest handling. These enzymes begin to interrupt down the cellular material and change their biological structure. The chemical reactions catalysed by the enzymes end in the degradation of food quality, like the event of off-flavours, the deterioration of texture, and therefore the loss of nutrients. The standard microorganisms that cause food spoilage are bacteria (e.g., Lactobacillus), yeasts (e.g., Saccharomyces), and molds (e.g., Rhizopus).

Bioreactor design, instrumentation, control, and automation

Fermented foods, seafood, and dairy products

Nanotechnologies and Food-Related Conference of Food

19. Food Choice and Consumer Behaviour

Food Packaging and Preservation explores result-oriented approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. Additionally, classical and modern packaging materials and therefore the impact of materials science on the event of smart packaging approaches are discussed. Consumers tend to buy only hygienic food. Most consumers don't compromise on food because it's the basic need of humans.

Microbiology of food spoilage and preservation

Application of enzymes in bioprocess

Bioreactors and cell culture systems

20. Food Safety and Hygiene

Food safety may be a science describing the handling, preparation, and storage of food in ways in which prevent food-borne illness. This is often achieved through good hygiene and handling practices. Food hygiene is that the conditions and measures necessary to make sure the security of food from production to consumption. Food might become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation, and preparation because of active bacteria. This ensures food is fit for human consumption and avoids gastrointestinal disorder, which is an acute, infectious or toxic illness, usually of sudden onset, caused by the consumption of contaminated food or water. Food safety considerations include the source of food including the practices concerning food labelling, food hygiene, food additives, and pesticide residues, also as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.

Clean—Wash hands and surfaces often

Separate—Don't cross-contaminate.

Cook—Cook to proper temperatures, checking with a food thermometer.

Chill—Refrigerate promptly.

21. Food Allergies

An uncomfortable reaction by the immune system to certain food or components of food is called a food allergy. Common symptoms include itching, reddening, rashes, vomiting, or even diarrhoea. Although any food can set off an allergic reaction, milk, eggs, and nuts are the most common sources. People allergic to certain food must make sure that they catch up on the nutrients by consuming alternatives in their diet.

Difficulty breathing

Low blood pressure

Vomiting

Diarrhea

22. Food Toxicology

Food toxicology deals with how natural or synthetic poisons and toxicants in various food products cause harmful, detrimental, or adverse side effects in living organisms. Food Toxicology shields various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include the other phases of consumer product safety. Radioactive components, heavy metals, or the packaging materials utilized in food processing are samples of such substances. A food toxicologist not only studies toxicants that are present in food, but also the health effects of high nutrient intakes, and therefore the connection between toxicants and nutrients.

Refined Vegetable and Seed oils

Bisphenol A

Artificial Trans Fats

Polycyclic Aromatic Hydrocarbons

Market Analysis

Global Market of Food Microbiology and foodstuff

Food Microbiology

The Global Food Microbiology Market report studies current and upcoming development prospects to assist interest for the Food Microbiology Testing over the figure time-frame.

The U.S. market for Food Microbiology and foodstuff totaled nearly $56.4 billion in 2014. This market is predicted to approach $61.4 billion in 2015 and $69.4 billion by 2020, registering a compound annual growth rate (CAGR) of 2.5% through 2021.

Food Security

Achieving greater global food security may be a noble goal and, many would argue, an ethical responsibility. It is also squarely within our self-interest because hunger causes unrest and instability, which successively affect U.S. national security and commercial interests. Global food security requires a multi-pronged strategy. Increased investment in research and development and improvements to production capacity is absolutely vital to increase the availability of food and meet increased demand.

Rapid urbanization, particularly in developing countries, is a critical ongoing trend shaping food security and nutrition that will continue in 2017 and beyond. Nearly 90 percent of the projected urban population increase is concentrated in Africa and Asia, with China, India, and Nigeria alone expected to feature 900 million urban residents by 2050

Food and Nutrition

The research uncovers many paradigm shifts within the studied market, in terms of regional competitive advantage, competitive landscape among the key players within the clinical nutrition industry, and market dynamics.

The global Food and nutrition market should reach $60.8 billion by 2022 from $48.2 billion in 2017 at a compound annual rate of growth (CAGR) of 4.8% for the amount 2017-2022.

Food Safety

Global Markets and Technologies for Food Safety Testing organizes information from diverse sources and market segments into a cohesive unit that has a summary, overview, technologies, contaminants tested, foods tested, industry structure, international aspects, patent activity, and company market shares, annual revenues and profiles. Market measurements/estimates and forecasts are provided for the worldwide market, and key market dynamics are discussed and their possible effects analyzed.

The global food safety testing market reached $10.5 billion in 2014 and will reach about $13.6 billion in 2019 with a five-year compound annual growth (CAGR) of 5.3% through 2019.