15^th International Conference on Food Microbiology June 28-29, 2021 Frankfurt, Germany

Fermentation technology refers to as the metabolic process which involves the use of microorganisms and enzymes for production of compounds which have application in the pharmaceutical, chemical and the food industry. Fermentation occurs in certain types of anaerobic bacteria, fungi, and yeast. The process of fermentation are valuable to the food and beverage industries, by conversion of sugars into ethanol, to produce alcoholic beverages, and yeast is used in the leavening of bread, and for the production of organic acids to flavor and preserve dairy and vegetable products. Fermentation is the ancient technology widely used in the preservation of food. It ensures to enhance the shelf life and microbiological safety of a food but may also make some foods more digestible and in the case of cassava fermentation reduces toxicity of the substrate. Lactic acid bacteria as its limited metabolic characteristics are 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 which hydrolyze the polysaccharides, lipids and proteins to make nontoxic products with aromas, flavors, and textures which is attractive to the human consumer. Fermentation plays vital 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; (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 development of a wide diversity of flavors, aromas, and textures in food.      

• Lactic acid fermentation.
•  Ethanol Fermentation/alcohol fermentation. ...
• Acetic acid fermentation
• Alkaline fermentations.

Predictive microbiology is a depiction of the responses of microorganism's to particular environmental conditions such as temperature, pH and water activity. It uses the mathematical models (built with data from laboratory testing) and computer software which graphically describe these responses. Predictive microbiology provide the condensed knowledge of traditional microbiology combined with the disciplines of statistics, mathematics and information systems and technology to explain the microbial behavior to prevent the 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 to understand and manage the ecology of food borne microorganisms. Predictive microbiology ensures that the behavior of the microorganism is reproducible and quantifiable by characterizing environmental factors. These factors control microbial viability (e.g. temp, aw, pH, organic acids) with assist in defining preventive controls (e.g. critical limits), help regulatory authorities  to develop standards and help companies meet standards which Minimize microbiological testing and ensure the food safety and control. Some of the more regularly used models are listed below:

•  Combase
• Pathogen modeling program
• Growth predictor and Perfringens predictor
• Sym’Previus  (an integrated database and predictive software

Food Science helps in the preparation of crude rural deliver into nourishment items that are sufficient for human utilization. A Food Scientist has what it takes important to change over these crude materials into the protected, appealing sustenance items and drinks accessible on our grocery store racks. Sustenance Scientists continually look to enhance existing systems by which new items are created, prepared, bundled, put away and transported.

Food Science is an energizing field of concentrate that applies sciences, for example, Chemistry, Biochemistry and Microbiology to find approaches to enhance the taste, nourishment and nature of the world's nourishment supply. You will likewise find out about nourishment conservation and preparing, sustenance examination, item improvement, sustenance bundling and the usage of sustenance quality and wellbeing frameworks.

 Micro-organisms were used in industrial processes even before their existence was known. The production of fermented beverages and vinegar, and the leavening of bread are all traditional processes which have come down to us from time immemorial. The discovery of micro-organisms with their multiplicity of highly specific biochemical activities has stimulated a steady growth of industrial fermentation processes.

•  Dairy Industry
•   Meat Industry
• Health Food Industry
• Wine Industry

Food is vital for people to support life. Food Science is a stream which manages the investigation of the physical, chemical and biological make up of food and food ingredients. The applied form of this science or innovation makes different branches like its selection, preservation, processing, packaging, distribution, and utilization of safe food. The commitment of food experts working in the field of food science and innovation by recent tools and procedures is enormous in the making of healthier food and ensuring constant and plentiful supply of food ingredients.

•  Novel Food Engineering Technologies
• Automation of Food Industry
•  Chemical Reaction and Kinetics of food components
•  Computer Applications in Food Technology
• Gene Technology and G.M Food crop
•  Bioprocess Technology
•  Consumer Acceptance

Food Nanotechnology is the process or gathering of every particles, molecules, and atomic bunches into structures to deliver materials with various properties. Food science in Nanotechnology is the way food is developed and how it is packed. A numerous nanomaterials are formed that make a variation in food taste, food safety and medical advantages. Silicate nanoparticles are delivered to provide a hindrance to humidity in a plastic film utilized for packing and consequently food toxicity or drying is decreased. Researchers are utilizing Nano sensors that can identify microscopic organisms, for example, Salmonella at a Packaging point.Nano sensors for food production.

• Nano technology and safety estimation in food industry
• Nano technology in pest control
• Microencapsulation in Food
• Nano composites for food packaging

Food Technology is the use of food science for the assortment, preservation, processing, packing, dispersion, and utilization of safe food. Improvements in food innovation have contributed incredibly to the food gracefully and have changed our reality. A portion of these advancements are Freeze-drying, High-Temperature Short Time Processing, Decaffeination and Process streamlining.

• Types of Applications
• Genetically Modified Organisms (GMO)
• Green Biotechnology
• Optical categorization
• Food Grading

Due to the fastest growing technologies and data treatment innovations new insights into food can be considered. The application of these unique analytical techniques belongs to the responsibility of food chemists and analysts. Thereby, a 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 is mainly used for analyzing the quality of food

Utilization  for food and food products applications 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 total production cycle, for example, washing, separating, mixing, baking, freezing, and sealing. depending upon the demands of the operation (and the overall food processing application), this equipment can be designed and constructed to deal with handle solid, semi-solid, or liquid food products by batch or continuously. A portion of the design concerns include the food grade material used for construction, hygienic and governmental standards, sizing, cost, and integration of automation or analytical components. . Each of these features can impact the performance and effectiveness of the equipment, however choosing the ideal design and construction is reliant on the specifications and requirements of the specific food processing application.Types of Food Processing Equipment: The most common functions by which food processing equipment are grouped include: Preparation, Mechanical processing, Heat processing, Preservation, Packging

• Canning
• Fermentation
• Freezing
• Pasteurization
•  Modified atmosphere packaging
• Ultra-heat treatment, High pressure processing,

Food processing is the change of crude ingredients into food or into different forms by physical or synthetic methods. Food processing merge crude food ingredients to form marketable food items that can be easily prepared and served by the consumer. Innovations which are now found in the food industry or related area 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 in 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 insignificant expense. It is a science, or innovation of preparing nourishments for transport, storage, or deals somewhere else from the purpose of production. Packaging guarantees the assurance of materials of numerous types by methods for holders intended to separate the substance to some known degree from outside impacts. It is an essential part of food esteem expansion.

Foodborne infections, usually called food poisoning/nourishment harming, and these infections are caused by eating or drinking food or water that is infected by microbes or the toxins produced by the microorganisms. They generally cause gastrointestinal symptoms such as vomiting, diarrhea, nausea, and abdominal pain. There are many non-infectious causes of infections from contaminated food and a few microorganisms results in infections other than in the digestive tract. Food and water-borne infectious diseases are the most common of all severe infections. It happens around the world, and the occurrence varies from country to country. In recent years, discovery of outbreaks of viral origin, particularly noroviruses, has been increasing worldwide. At least two related cases of suspected food or water-borne sickness must be accounted within 24 hours of laboratory analysis (assumed or confirmed).

• Emerging food-borne pathogens
• Enterotoxins
• Mycotoxins and alimentary mycotoxicoses
• Ptomaine poisoning
• Intoxications

 The study of microbiological biology can assist us with improving our lives through the utilization of organisms in environmental restoration, food production, and bioengineering in the case of anti-infection agents, food enhancements, and chemical substances. The investigation of these strange and different animal that are all over the world yet nowhere to be seen is fascinating and a pursuit that appeals to curiosity and liveliness in us. Microbiological biologists try 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 ecosystem, and giving resistance and degradation component for toxins.

• Biodiversity
• Factor affecting 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
• Ability of pathogens to survive in the environment

Single cell proteins (SCP) are the dried cells of microorganism, which are utilized as protein supplement 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 produce biomass, amino acids, or protein concentrate. Since protein represents the quantitatively important part of the microbiological cells, these microorganisms also called single cell protein as natural protein concentrate. With the increased population and overall protein deficiency the utilization of microbial biomass as food and feed is more featured. Even Though it has high nutritive value because of higher protein, nutrient, essential amino acids and lipid content, there is an uncertainty to replace the regular protein sources because of their high nucleic corrosive substance and slower in edibility. They might be considered as unfamiliar material by body, which may subsequently result in allergic reactions.

• Production of single cell protein
• Single cell protein processing for food
• Acceptability and toxicology of single cell protein
• Single cell protein- Yeast
• Single cell protein-Algae
• Single cell protein -Bacteria
• Single cell protein-Filamentous fungi
• Comparisons of single cell protein sources

Food Safety means to decrease the risk of individuals becoming sick from foodborne illness by proper handling, preparation and storage of foods. Every food organization uses, processes, and sells food in different ways. The main aim of food safety is to avoid the food from contamination. Regardless of why you are managing the food it is essential that always apply the proper food safety principles. If a food safety system is producing the food as safely as possible 100% foodborne illness can be preventable

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

Food safety and quality can be ensured through:

• 
  Good Manufacturing Practices (GMP)


• 
  Good Handling Practices (GHP)


• 
  Hazard Analysis Critical Control Points (HACCP

When you listen to “food safety,” this is a natural tendency to think primarily of microbiological issues. Microbiological hazards are one of the most major cause of food poisoning. Many microorganisms contaminate the foodstuffs and that may cause a variety 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 in food sector as part of HACCP plans to regularly produce food for an intake with high quality and safety. Microbiology testing and chemical analysis will continue to move toward more rapid and sensitive methods and techniques. It is an important sector in many quality and safety programs

• Physical injury due to freezing, drying, burning, pressure, radiation
• Activity of indigenous enzymes in plant and animal tissues
• Chemical changes not induced by microbial or naturally occurring enzymes
• Growth and activity of microorganisms: bacteria, yeasts, and molds

The efficient management of nutrition and food intake are both keys to good health There are six classes of supplements that the body needs to procure from food: Protein, carbohydrates, fat, fiber, vitamins, minerals, and water. It comprises of intake of food, absorption, assimilation, biosynthesis, catabolism, and excretion. The diet of an organism is what it consumes, which is mainly affects by the availability, processing, and palatability of foods. A healthy diet includes the preparation of food and storage methods that preserve nutrients from oxidation, heat, or leaching, and that reduces the risk of food-borne illnesses. A poor diet shows an adverse effect on health, causing deficiency diseases such as blindness, scurvy, anemia, preterm birth, stillbirth, and cretinism; health-threatening conditions like obesity and metabolic syndrome and such common chronic systemic diseases as cardiovascular disease, osteoporosis, and diabetes

• Food and Drug Metabolism
• Food and Drug Administration

Probiotics are live microbial cultures that improve the beneficial gut micro flora to enhance the overall health of the host. It is a growing field in the dairy food industry with major growth potential. Probiotic food supplements have revealed a remarkable growth in this field. Various bacteria, yeast, and molds can be used as probiotics, but the most common microorganisms are lactic acid bacteria (LAB). LAB is engaged in the fermentation of foods, dairy products, and beverages and makes lactic acid as the product of fermentation. Among LAB, the most used bacteria that show excellent probiotic properties related to Lactobacillus and Bifid bacterium genus. These bacteria yield a variety of compounds such as organic acids (lactic acid and acetic acid), antimicrobial compounds (bacteriocins), nutraceuticals, vitamins, enzymes, etc.

• Probiotics
• Prebiotics
• Effects of Probiotics and Prebiotics

The analysis of Food Technology with Bioprocessing seeks on food engineering and the effect of the chemistry and microbiology of food materials on the manufacture of safe and high-quality food products. The safety of genetically engineered foods remains inexplicable. Fermented foods include probiotics, digestive enzymes, and health boosting nutrients. So, the production of fermented foods on a large scale is very essential. Food processing is the treatment of food substances by altering their properties to preserve it, improve its quality or make it functionally more useful. Nanotechnologies permit for the chance to control and modify material and systems at the nanoscale level to obtain significantly altered characteristics from those present at larger scale.

• Food Intolerance and Allergies
• Genetically engineered foods
• Food production, processing, packaging, and quality control
• Microbiology of food spoilage and preservation
• Application of enzymes in bioprocess
• Bioreactors and cell culture systems
• Bioreactor design, instrumentation, control, and automation
• Fermented foods, sea foods and dairy products
• Nanotechnologies and Food Related Conference of Food and