Microbiology and Biotechnological Exploitation
The roles of microorganisms in agriculture, food industry and public health have been the point of interest since long time for their exploitation. Although only a fraction of microbial diversity was accessed by microbiologists earlier for harnessing them owing to limited techniques. The molecular techniques have opened new vistas to access the wide field of the unexplored microorganisms and their exploitation for useful genes and novel metabolites. Sincere efforts have been made in biotechnology using microorganisms leading to improve our life with respect to agriculture and people health. The biotechnological developments using microorganisms potential have enabled us combat the environment and human health problems worldwide in ecofriendly.
- Use of microorganisms for the production of natural molecules for use in food
- Microbial production of food flavours
- Microbial production of flavonoids, carotenoids and terpenoids
- Microbial production of enzymes used in food applications
- Microbial production of organic acids and amino acids for use in food
- Production of viable probiotic cells
- Microbial production of bacteriocins for use in food
- Production of microbial polysaccharides for use in food
- Microalgae as sources of food ingredients
Related Conference of Microbiology and Biotechnological Exploitation
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Microbiology and Biotechnological Exploitation Conference Speakers
Recommended Sessions
- Current & Future Aspects of Probiotics
- Food Microbiology
- Microbiology of Fermented Foods and Beverages
- Food Borne Pathogens, Diseases & Public Health
- Food Mycology
- Microbial Aspects of Food Spoilage and Quality
- Microbiology and Biotechnological Exploitation
- Predictive Microbiology
- Risk Assessment and Risk Management
- Uses of Microorganisms in Food
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