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18th International Conference on Food Microbiology, will be organized around the theme “Exploring the Hidden World of Microbes in Food Systems”

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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This meeting gives the participants an extraordinary chance to share their groundbreaking thoughts and propelling innovations that can be utilized in the field of Food Microbiology and Food Technology. This is the most obvious opportunity to get the hands together with individuals from the Food Microbiology affiliations, Food Biotechnology Organizations, Food Microbiology Societies, and Food Science Academicians.

New methods in food microbiology

  • Rapid methods in food diagnostics
  • Sensors in food microbiology
  • Process analytical technologies
  • Artificial intelligence serving food microbiology

Food Nanotechnology is the interaction or gathering of each and every molecule, particle, and nuclear bundles into designs to convey materials with different properties. Different nanomaterials are framed that make a variety in food taste, food handling, and clinical benefits. Nanotechnology in the development of food packaging has been discussed. Organic, inorganic, and combined nanoparticles are used to prepare improved active and intelligent food packaging.

Foodborne contaminations, typically called food contamination/sustenance hurting, are brought about by eating or drinking food or water tainted by organisms or the poisons created by the microorganisms. They by and large reason gastrointestinal side effects like spewing, looseness of the bowels, sickness, and stomach torment. Foodborne illness (food poisoning) is caused by consuming contaminated food, beverages, or water and can be a variety of bacteria, parasites, viruses and/or toxins.

Foodborne pathogens

  • Foodborne viruses, bacteria, protozoa
  • Microbial toxins in food
  • Biocontrol

Single-cell proteins (SCP) are the dried cells of microorganisms, which are used as protein supplements in human sustenance’s or creature takes care of. Microorganisms like organisms, green growth, parasites, and yeast use restricted feedstock and squanders as wellsprings of energy for development to give biomass, amino acids, or protein concentrate. Since protein addresses the quantitatively significant.

Probiotics are live microbial societies that further develop the valuable stomach microflora to build up the overall strength of the host. it's a developing field inside the dairy food industry with significant development potential. Probiotic food supplements have uncovered amazing development in this field. Different microscopic organisms, yeast, and molds are frequently utilized as probiotics.


An awkward response by the invulnerable framework to specific food or parts of food is known as a food sensitivity. Normal side effects incorporate tingling, blushing, rashes, heaving, or even the runs. Albeit any food can set off an unfavorably susceptible response, milk, eggs, and nuts are the most widely recognized sources. Individuals oversensitive to specific food should ensure that they make up for lost time with the supplements by devouring options in their eating regimen.

Food mycology

  • Production of food ingredients by yeasts and molds
  • Mycotoxins and detection

Food handling is the difference in rough fixings into food or various structures by physical or manufactured strategies. Food handling consolidates rough food fixings to frame attractive food things that the customer can without much of a stretch get ready and serve. Food processing is the conversion of raw ingredients into food or into other forms by physical or chemical means. Technologies which are already found in the food industry or related sector are High pressure processing, pulsed electric fields, ultrasound, and cold plasma.

Food microbes in plastisphere: microbial ecosystem on micro plastics

Food microbial ecosystem of water

Nutritional neuroscience is a field that investigates how diet influences brain function and mental health. It explores the impact of nutrients on cognitive abilities, mood, and neurodegenerative diseases. Research in this area examines the crucial link between nutrition and the brain, aiming to promote mental well-being through dietary strategies and interventions.

Eating disorders are complex mental health conditions characterized by unhealthy and often life-threatening eating behaviors. Common types include anorexia nervosa, bulimia nervosa, and binge-eating disorder. These disorders are often rooted in body image dissatisfaction, social pressures, and emotional distress. Treatment typically involves a combination of therapy, medical support, and nutritional counselling.

Food Science helps in the arrangement of sustenance things from the unrefined components of rustic regions that are adequate for human use. A Food Scientist can change over these stomach materials into the secured, engaging sustenance things and beverages open on our supermarket racks. Current Research in Food Science is an international peer reviewed journal devoted to publishing original research and short communications resulting from research in food chemistry, physics, microbiology, nutrition and nutraceuticals, process and package engineering, materials science, food sustainability.

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.

  • Mild preservation methods
  • Optimal process design
  • Contribution of packaging to food preservation
  • Revalorization of food sub-products contributing to food preservation
  • Predictive microbiology
  • Quantitative microbial risk assessment
  • Production of fermented foods
  • Fermentation to get useful compounds for the food industry
  • Starter cultures
  • Fermented foods in gastronomy

The systematic study of the essence of food products and the scientific concepts underpinning their alteration, preservation and spoilage is Food Science.

  • Robotics in Food Science
  • Food Supply Chain Management
  • Food Science: Microbial Biodiversity and Sustainable Development
  • Design Thinking and Food Innovation
  • Bioinformatics in Food Industry

It is the study of the characteristics of foods, including their chemical, biochemical, physical, physiochemical and biological properties, and their effects on product quality. It also includes the use of this information in new product development and in effective processing techniques.

Food science is a discipline that discusses all technological aspects of food, from harvesting or slaughter to cooking and consumption. It is considered to be one of the agricultural sciences, and is generally regarded as distinct from the nutrition area. The foundation of the discipline lies in the understanding of the chemistry of food ingredients, such as proteins, carbohydrates, fats and water, and the reactions they undergo during processing and storage.

Food technology is a branch of food science which deals with the actual production processes to make foods. Food technology is a science that discusses the processing and preservation of food substances with the techniques and concepts involved. In the development of safe, balanced and nutritious food items, the application of food science helps. Food technology research seeks to develop new methods and processes to keep food products healthy and resistant to natural harms, such as bacteria and other micro-organisms.

Food chemistry is a study of chemical processes and interactions between the biological and non-biological components of food. It overlaps with biochemistry in that it deals with food components such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals. In addition, it includes the study and production of food additives that can be used to retain the consistency of the food or to improve its colour, taste.

  • Chemistry of Food and Bio-processed Materials
  • Food and Flavor Chemistry
  • Recent Trends and Innovations in Food Chemistry
  • Advancement in Chemistry and Biochemistry of Food
  • Food Physical Chemistry
  • Food Chemistry in Agriculture

Food Chemistry covers the basic composition, structure, and properties of foods and the chemistry of changes occurring during processing and utilization.

Food Biochemistry plans to enhance understanding of the precise structure of food, in particular food components that have beneficial effects on human health. Food Biochemistry involves the use of current chemical and biochemical analytical methods for food components and their reactions, modeling systems for the study of their reactions, and effective statistical techniques for the analysis of data for the analysis of food components.

Food is defined as anything solid or fluid that nourishes the body when ingested digested and assimilated.

Food Resource Economics is a study of sales, finance, marketing, management, environmental policy, law, foreign trade, statistics and economics. The economics of resources focuses on the production, demand, and distribution of natural resources from the Earth. To a degree, every man-made product in an economy is composed of natural resources. Based on their stage of growth, resources may be categorized as future, current, reserve, or stock resources.

  • Food and Agribusiness Marketing and Management
  • Maintenance and improvement

Beverage Technology

The application of food science to the selection, preservation, manufacturing, packaging, distribution, and use of healthy food and beverages is known as food and beverage technology. Starting with food science, product production, quality assurance and quality control, and food regulation, food and beverage technology is a series of processes. Food and beverage technology is the research, examination, and collection of data regarding foods and their components.

  • Non-Alcoholic Beverages
  • Alcoholic Beverages
  • Grape and Wine Research
  • Wine Chemistry

The Beverages that do not contain any alcohol or we can say the beverages in which there is no alcohol or the alcoholic percentage is zero is called as Non-Alcoholic Beverages. A liquor or brew containing alcohol as the active agent is called as Alcoholic Beverages.

Consumer science is a social discipline focused on interaction between people and the environment. Some of the issues discussed by the Food consumer sciences specialist are diet, aging, housing, food protection, environment and parenting.

Consumer Food Science is the study of what influences our food choices and the acceptability of new food products based on biotechnological research and experimentation. And improving advanced consumer’s behavior in relation to an increase of synergies among food science consumer’s societal models and food agro-industry competition. These include: Nutrition Science, Food Marketing and Management, Food Production and Processing.

  • Nutrition Science
  • Food Service Management
  • Food Marketing and Management
  • Food Production and Processing.

Agronomy is the science of crop production that considers how to grow crops efficiently and profitably while conserving natural resources and protecting the environment. Agronomy necessitates the integration of many sciences, as well as collaborations among many different fields, such as soil, plant, and weed sciences, as well as ecology, entomology, climatology, and economics. Agronomy Research is a branch of agriculture concerned with optimizing food production through proper field management.

Agricultural research is a specialized type of research method that can be carried out using laboratory and field facilities as well as engaging with farmers as key informants for their development and improving their daily living standards. Agricultural research is focused on crops, animals, fisheries, forests and the environment.

Agronomy is a main branch of Agriculture. It is synthesis of several disciplines like soil science, Agricultural chemistry, crop physiology, plant ecology, biochemistry and economics.

  • Global Trends in Agribusiness
  • Agricultural Biotechnology
  • Agri Food Technology
  • Sustainable Food Production Postharvest
  • Processing and Energy in Agriculture
  • Food and Agriculture

Meat is flesh taken from a dead animal that people cook and eat. Meat is known to be a whole protein food containing all the human body's amino acids. The fat of the meat, which varies widely with the species, quality and cut, is a valuable source of energy and also affects the taste, the juiciness and the tenderness of the lean.

Poultry is a term used for any kind of domesticated bird that is captive-raised to serve its purposes. The word 'poultry' may be described as household birds, like chicken, turkeys, ghosts and ducks that are raised for meat or egg production and the word 'poultry' is historically used for the purpose of references to gallstones, and water birds.

Any fish or shellfish used for food from the sea is known as Seafood. Seafood plays an important role in the world's food safety and offers both challenges and opportunities to produce sustainable food. Seafood is one of the most highly traded foods and is an important source of protein, essential fatty acids and micronutrients. The seafood sector has been evolving in recent years, with a rapid increase in aquaculture, geographical shifts in trade and increasing commoditization and vertical integration. This session offers detailed information on the seafood processing industry that needs to address new obstacles in order to absorb all the new developments in food science and innovation.

Food is defined as a material, usually of plant or animal origin, which contains or consists of essential nutrients for the body, such as carbohydrates, fats, proteins, vitamins or minerals, and which is ingested and assimilated by the body in order to produce energy, stimulate growth and preserve life.

The process by which food is taken in and utilized by the body is called as Nutrition. Eating a healthy and balanced diet is about nutrition. The energy and nutrients you need to be healthy are delivered by food and drink. Understanding these terms of nutrition can make making better food choices easier for you. Food and nutrition are the way that we get fuel, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day.

Health is a state of complete physical, mental and social well-being, not the merely the absence of illness or disease. The effective management of food intake and nutrition are both key to good health. Smart nutrition and food choices can help prevent disease. Eating the right foods can help your body cope more successfully with an ongoing illness.

  • New approaches in primary production and impact on food safety
  • Influence of globalization on food safety
  • Risk management by Food Safety Authorities
  • Evolution on foodborne outbreak investigation

The study of the microorganisms that inhabit, generate, or contaminate food is known as food microbiology. This includes the study of food spoilage-causing microorganisms. "Good" bacteria in food science, however, such as probiotics, are becoming increasingly relevant. Furthermore, for the development of foods such as cheese, yogurt, other fermented foods, bread, beer and wine, microorganisms are important.

Food enzymology covers basic and applied aspects of the enzymology important to food systems. The basic aspects of the course include: methods of measuring enzymatic activities; extraction of enzymes from microbial, plant and animal systems; methods of enzyme purification and characterization.

  • Enzymes in Food
  • Microbial Aspects of Food Quality and Spoilage
  • Microbial Ecosystems and Food Chain
  • Ecology and Food Interactions
  • Microbial Interactions of Foodborne Microbes
  • Food and Agricultural Immunology
  • Applications of Enzymes in Food Industry

Food Security means that all citizens have physical, social and economic access at all times to adequate, secure and nutritious food that meets their food preferences and dietary needs in order to live an active and healthy life.

The COVID-19 outbreak poses huge challenges for the global community. While at the beginning the focus has mainly been on health issues, it has become clear that this crisis will have big impacts on all areas of society. the resiliency and inefficiencies of global, regional and local food systems have the potential to become another major consequence of the pandemic.

Food security exists when all people have access to sufficient, safe, nutritious food at all times, physically and economically, to meet their dietary needs and food preferences for an active life. Several factors make it particularly complex: climate change, which exacerbates food insecurity; food price volatility; land grabbing; biofuel 'competition'; lack of investment in subsistence farming; and, finally, social factors such as conflict, poverty, education and women's status.

Examples: include soup kitchens, food banks, school lunch programs, and other programs that give food to people in need without requiring any type of commitment in return.

Covid-19 Food Security Challenge:

1. Keep your hands, kitchen and utensils clean

2. Separate raw and cooked food, especially raw meat and fresh produce

3. Cook your food thoroughly

4. Keep your food at safe temperatures, either below 5 °C or above 60 °C; and

5. Use safe water and raw material.

Food engineering is the application of engineering concepts for the storage, processing and distribution of food materials and their bio-products. It needs sound engineering education as well as basic training in chemistry and food science. The purpose of this evolving field is to advance the implementation of efficient industrial processing in the transformation of raw materials of biological origin into edible forms, which includes packaging, storage, and distribution.

The study of the properties of solid materials and how those properties are determined by a material’s composition and structure is called as Materials Science

  • Chemical and Physical Aspects of Food
  • Food Texture and Properties
  • Biotechnology in Food Processing

Food Materials Science and Engineering represents a wide variety of topics related to food materials, their properties and characterization methods, providing a new approach to understanding food processing and quality control.

Food Engineering involves study of engineering concepts and unit operations used in food processing. Engineering principles should include mechanics, fluid mechanics, transfer and rate processes, and process control instrumentation. Prerequisites should be one course in physics and competency in algebra, trigonometry, and calculus.

Materials science is an area of rapid growth in the larger field of food science. It is an applied area overlapping food science and food engineering that is concerned with structure, properties and processing of the materials used in food as well as their production and breakdown. Quality, convenience and safety are the major drivers of the modern food industry.

Materials scientists do everything from fundamental research on the chemical properties of materials to developing new materials and modifying formulations of existing materials to suit new applications. They work with engineers and processing specialists, in pilot plants, and in manufacturing facilities.

  • Extreme climate conditions influencing food microbiology
  • Climate change impact on human microbiome
  • Emerging risks
  • Antibiotic resistance
  • Factors inducing resistance/virulence
  • Mechanisms of stress adaptation in the food processing environment (e.g., persistence, biofilms, biofouling)

Food colloids give many different food products structure, texture, and mouth-feel; for example, jam, ice cream, mayonnaise, etc. Food colloid contains hydrocolloid that provides food products with thickening, gelling, emulsification, and stabilizing properties. Food polymers are edible plant, animal and micro-organism polymers that can be used in food systems, including proteins, polysaccharides, etc. Oils and/or lipids from plants and animals, although their molecular weights are relatively small, could also be considered as food polymers. The stabilization of food colloids represents an important functional property of food polymers. Proteins and polysaccharides are the two main types of food polymers found in oil-in-water emulsions, and some food emulsion products contain both types of macromolecules.


1) Food colloids are sols, gels, emulsion, and foam. For example, egg white foam is a simple colloid system. Air bubbles (disperse phase) are trapped in the egg white (continuous phase) resulting in a foam.

2) Food polymers can be classified into three groups based on their sources: (1) plant-based food polymers, such as starch, dietary fiber, and cereal protein; (2) animal-based food polymers, such as meal protein; (3) microorganism-based food polymers, such as fungus polysaccharides.

  • Advances in Food Colloids
  • Microstructure and Processing of Food Colloids
  • Macromolecules
  • Behavior of Food Structures

Protein engineering is the process by which a researcher alters a protein sequence by replacing, replacing, or removing nucleotides from genetic code, with the aim of finding a modified protein that is more suitable for a specific application or purpose than an unmodified protein.

  • Rational design
  • Multiple sequence alignment
  • Coevolutionary analysis
  • Structural prediction
  • Multivalent binding
  • Directed evolution
  • Exon shuffling
  • Semi-rational design

Enzyme engineering is a process of enhancing the function of an existing enzyme or building an enzyme-enhanced function by altering its amino acid sequence. This technology has been developed as a powerful tool for overcoming the evils of native enzymes such as biocatalysts.

  • Active Site
  • Anabolism
  • Nested Gene
  • Mutagenesis
  • Protein Engineering
  • Metabolic Engineering
  • Mutation
  • Enzyme Activity
  • Biocatalyst
  • Enzyme Specificity

Microbial ecology is the study of the interaction of microorganisms with their environment, one with another, and with plant and animal species. It includes the study of symbioses, biogeochemical cycles, and the interaction of bacteria with anthropogenic effects such as pollution and climate change.

  • Symbiosis
  • Mutualism
  • Microbial resource management
  • Amensalism
  • Mutualism
  • Commensalism

Agricultural Microbiology is a branch of microbiology that deals with plant-related viruses and plant and animal diseases. It also deals with the microbiology of soil fertility, such as microbial degradation and mutation in soil nutrients.

  • Plant-associated microbes
  • Microbial degradation
  • Soil Nutrient transformations
  • Arthrobacter
  • Bacillus
  • Clostridium
  • Micrococcus
  • Actinomycetes
  • Fungi
  • Protozoa

Microorganisms are the oldest living species on Earth and can be found everywhere, from the depths of the ocean to the bottom of the forest, even outside and outside. Environmental Microbiology is the study of how bacteria interact with one another and others, including their effects on the environment, the spread of germs and germs, the spread of algae, fungi and microbes and their related effects on human health and the environment. Environmental microbiology is also exploring how germs can be used to solve earth's problems. For example, an ecologist might study microbiology to clean oil spills or other contaminants or use biologically active organic compounds for medicinal purposes, sunscreens, and water purification solutions. Researchers across the US have discovered a common marine virus that can kill the red tide, a dangerous alga that has been growing in recent years. Scientists here at UF have even discovered a way to combine shinorine into a microbe, allowing the production of safe and environmentally friendly sunscreens.