Online Event
September 12-13, 2022 | Online Event

Food Microbiology and Enzymology

Food Microbiology and Enzymology

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
Committee Members
Speaker at Food Science and Technology 2022 - Heinz W Siesler

Heinz W Siesler

University Duisburg Essen, Germany
Speaker at Food Science and Technology 2022 - Victor Fedorovich Stukach

Victor Fedorovich Stukach

Omsk State Agrarian University, Russian Federation
Speaker at Food Science and Technology 2022 - David Gally

David Gally

University of Edinburgh, United Kingdom
FAT 2022 Speakers
Speaker at Food Science and Technology 2022 - Mark F DeSantis

Mark F DeSantis

Bloomfield Robotics & Carnegie Mellon University, United States
Speaker at Food Science and Technology 2022 - Elena Grigorieva

Elena Grigorieva

ICARP FEB RAS, Russian Federation
Speaker at Food Science and Technology 2022 - Rosa N Chavez Jauregui

Rosa N Chavez Jauregui

University of Puerto Rico - Mayaguez, United States
Speaker at Food Science and Technology 2022 - Pierina Visciano

Pierina Visciano

University of Teramo, Italy
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