4th Edition of Euro Global Conference on
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.