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18th International Conference on Food Microbiology, will be organized around the theme “Theme : Innovations in food preservation and shelf-life extension”

FOOD MICROBIOLOGY 2024 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in FOOD MICROBIOLOGY 2024

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Food microbiology is the study of the microorganisms which spoils and contaminates the food. The disease caused by pathogens or the microorganism are main because of the food which is improperly cooked or store. It cultivates microorganisms that have both useful and dangerous impact on food quality and safety and may therefore be of concern to public health. Preparation of food, including proper cooked, kills most microorganisms which cause infections in the food. Still, some poisons formed by pollutants may not be reason to convert intoning-toxic forms by hosting or cooking the defiled food. Temperature plays very pivotal part in controlling the microbial growth. To ensure food safety some microbial tests for pathogen and corruption microorganisms is needed.

Predictive microbiology

Industrial microbiology

Nutrition availability in foods

Application of indicator organism

Fermentation technology is determined as the metabolic process which involves the operation of microorganisms and enzymes for the product of composites that have operation in the pharmaceutical, chemical, and food industry. Fermentation occurs in certain types of anaerobic bacteria, fungi, and yeast and leads to contamination or spoil of food. The process of fermented is important to the food and libation diligence because excess heat and improper cooking can lead to the generation of dangerous poisons. The enzymes convert sugars into ethanol. Fermentation is an ancient technology extensively used in the preservation of food. It enhances the self- life and microbiological safety of food but may also make some foods more digestible and in the case of cassava turmoil reduces the toxin of the substrate. Lactic acid bacteria have limited metabolic characteristics which were involved in more fermentation processes of milk, meat, cereals, and vegetables. Fermented foods are the food substrates used by edible microorganisms whose enzymes like proteases, amylases, and lipases hydrolyze the polysaccharides, lipids, and proteins to make on-toxic products with aromas.

Lactic acid fermentation.

Ethanol fermentation/ alcohol fermentation.

Acetic acid fermentation

Alkaline fermentations

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 gets to help food corruption 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 behavior of the microorganism is reproducible and quantifiable by characterizing environmental factors.

Pathogen modelling program

Growth predictor and Perfringens predictor

Food Safety means to down the harm of people becoming sick from foodborne illness by proper running, preparation, and storehouse of foods. Every food association uses, processes, and sells food in several ways. The most aim of food safety is to avoid food impurity. no matter why you are 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 ails are frequently preventable an understanding of food safety is bettered by defining two other concepts- toxin and hazard. Toxin is that the capacity of a substance to give harm or injury of any kind under any conditions. Hazard is that the relative probability that detriment or injury will affect when a substance is not employed in a prescribed manner and volume. Hazards are frequently physical, chemical, and natural causing dangerous/ adverse effects on the health of consumers.


Food safety and quality are often assured through:

Good Manufacturing Practices (GMP) Good Handling Practices (GHP)

Hazard Analysis Critical Control Points (HACCP)

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 Nano-sensors that can easily identify microscopic organisms, for instance, Salmonella at a Packaging point.

Nano-sensors for food production

Nanotechnology and food industry

Nanotechnology in pest control

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, diarrhea, nausea, and abdominal pain. There are many on-infectious causes of infections from contaminated food and a couple of microorganisms lead to infections away from within the alimentary canal. Food and water- borne contagious diseases is the foremost common of all severe infections. It happens round the world, and thus the circumstance varies from country to country. In recent times, the discovery of outbreaks of viral origin, particularly noroviruses, has been increasing worldwide. At least two affiliated 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

Ptomaine Poisoning


Food Science helps in the preparation of nourishment particulars from the raw materials of rural areas that are sufficient for human utilization. A Food Scientist has the capability to change over these craw accoutrements 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 particulars are created, prepared, bundled, put away, and transported. Food Science is a dynamic field to concentrate on that applies sciences, for example, Chemistry, Biochemistry, and Microbiology to find optimal approaches to enhance the taste, nourishment, and nature of the world's aliment supply.

Dairy Industry

Meat Industry Health

Food Industry

Wine Industry

Food toxicology deals with how natural or synthetic poisons and toxic in various food products caused dangerous, detrimental, or adverse side effect in living organisms. Food Toxicology securities colorful aspects of food safety and toxicology, including the study of the nature, properties, effect, and discovery of poisonous substances in food and their disease manifestations in humans. It'll also include the other phases of consumer product safety. Radioactive component, heavy mental, 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 goods of high nutrient inputs, and therefore the connection between manures and nutrients.

Bisphenol A

Artificial Trans Fats

Polycyclic Aromatic Hydrocarbons

An uncomfortable response by the immune system to certain food or factors of food is called a food allergy. Common symptoms include itching, glowing, rashes, vomiting, or even diarrhea. 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



Food safety may be a science describing the running, preparation, and storehouse of food in ways in which prevent food- borne illness. This is often achieved through good hygiene and running practices. Food hygiene is that the conditions and measures necessary to make sure the security of food from product to consumption. Food might become contaminated at any point during slaughtering or harvesting, processing, storehouse, distribution, transportation, and preparation because of active bacteria. This ensures food is fit for mortal consumption and avoids gastrointestinal complaint, which is an acute, infectious or poisonous illness, generally 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 operation of governmental import and import examination and instrument 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.

Dairy Science is A program which focuses on the application of the principles of biology and chemistry to the production and management of milk animals and the production and handling of milk products. It covers animal science training, nutrition science, food science and technology, biochemistry, human and animal health and safety related aspects. Dairy science explores the technology and science behind the production of milk and milk products like cheese, yogurt, butter,

  • Dairy Products

  • Chemistry and Technology of Milk and Dairy Products

  • Trends in Dairy science

  • Quality Control and Management of Dairy Products

  • Analytical Methods in Dairy Science

  • Dairy Science in Food Business

  • Dairy Science and Associated Diseases

Dairy science and technology studies the understanding and knowledge of milk, its processing, its components' physical, biochemical and nutritional properties, and how they can be used to produce a unique variety of milk products. This session explores the recent developments and challenges faced in the field of Dairy technolog

Novel food is nothing but the food that has not been consumed to a considerable quantum by humans. new food can be recently proved, advanced food and food manufactured using new chops and manufactures the processes, as well as food which have been traditionally eaten outside of the EU. new food contains the new sources of vitamin K (Mean Quinone), agrarian products like chia seeds, non-fruit juice and also food imitative from the new manufacture process. However, it mustn't differ in way that the input of the new food would be nutritionally pernicious for the consumer, if new food is projected to change another food.

Clinical allergists are frequently faced with the need to conduct a discrimination opinion in cases complaining of an adverse response to one or further foods. Adverse responses being as a result of exposure to some chemical toxic in the food are one of the considerations. Fortunately, the vast maturity of chemicals in our food force are safe under typical circumstances of exposure. still, some foodborne chemicals, both natural and man-made, can beget adverse responses. Knowledge of the types and sources of these foodborne chemicals, the circumstances of exposure that lead to adverse responses, and the frequency of circumstance of similar events will prop allergists in diagnosing the base for the adverse responses to foods suffered by their cases.

Almost food complements must be listed by their class name followed by the name of the food cumulative or the food cumulative number, for illustration, Colour (Caramel I) or Colour(150a). Enzymes and utmost flavourings (or flavour) don't need to be named or linked by a food cumulative number and can be labelled by their class name only. Some foods aren't needed to be labelled with a statement of constituents, for illustration, unpackaged food, food contained in a small package (similar to a package with a face area of lower than 100 cm2). Food complements in these foods are thus also not needed to be labelled.

As safety norms ameliorate and restrictions increase, we anticipate to see technology play a much larger part in how the assiduity works. By automating specific processes, businesses will more manage staffing situations and maintain safety norms, which is pivotal as the epidemic continues.

Microbial proteins give a sustainable and nutritional volition to traditional beast and factory-grounded proteins. colourful strains have been demonstrated to induce biomass from a wide variety of substrates, from organic waste (e.g. banana peel) to feasts (e.g. methane). Artificial product of microbial protein has proven delicate from both design (e.g. product rate) and nonsupervisory (e.g. allergenic of product) perspectives for both feed and food-grade products.

The effective operation of food input and nutrition are both crucial to good health. Understanding good nutrition and paying attention to what you eat can help you maintain or ameliorate your health.

Genetically modified foods (GM foods), also known as genetically finagled foods (GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using colourful styles of inheritable engineering. inheritable engineering ways allow for the preface of new traits as well as lesser control over traits when compared to former styles, similar as picky parentage and mutation parentage.

Food security, as defined by the United Nations' Committee on World Food Security, means that all people, at all times, have physical, social, and profitable access to sufficient, safe, and nutritional food that meets their food preferences and salutary requirements for an active and healthy life.

Food processing is the process of transubstantiation raw constituents into food. The process takes clean crops or beast products and uses them to produce long shelf life products that are largely marketable. Food processing has been in actuality sincere-historic days. massacring, stirring and conserving foods with swab were the common styles used until canning began. ultramodern food processing surfaced in the late nineteenth century. Canning, snap drying, artificial sweeteners and preservatives were introduced. In the twentieth century, convenience foods came popular. firmed foods similar as television feasts came available in all supermarkets.

Food can be regarded as functional if it beneficially affects one or further target functions in the body in a way that's applicable to either the state of well-being and health or to the reduction of the threat of a complaint. It's also indicated that a functional food is any food that may give a health benefit beyond the traditional nutrients it contains. An important concern of these functional foods is to give an applicable cure of bioactive factors in order to have a salutary rather than a poisonous effect on mortal health. Since the request and consumers have further and further interests in the health-enhancing part of specific foods and physiologically active food factors, functional foods have entered renewed amenities.

Generally, nanotechnology is being used in food and husbandry to enhance food safety, ameliorate crop yields, and develop new food products with bettered nutritive and functional parcels. Some of the ways nanotechnology is being used in food and husbandry include Food packaging, Food safety, Crop enhancement and New food products.

Food biotechnology is a marquee term covering a vast variety of processes for using living organisms similar as shops, creatures, microbes, or any part of these organisms to develop new or advanced food products.