Theme: Food Microbiology 2017: Accelerating Research and Innovation in Food Microbiology

Food Microbiology 2017
Past Report of Food Microbiology 2016

Food Microbiology 2017

Sessions/Tracks

2nd International Conference on Food Microbiology is scheduled to be held during November 09-11, 2017 at Madrid, Spain. It will coordinate all meetings with our Editorial board members and other experts in Food microbiology, Food preservation, Food Biotechnology, Food-borne diseases, Food safety & Probiotics across the world.

Track-1. Food Microbiology

International trade has been growing rapidly. Raw foods and also prepared foods are distributing internationally. Also food industries have been seeking International Corporation and have different plants all over the world and that would enhance the distribution of local foods. Importance of the microbiology of these foods will be increasing. To avoid importing foreign foodborne pathogens or to avoid exporting foods containing pathogens, more intensive monitor of foodborne pathogens is required. Microbiological quality control of the central kitchens of those chain systems is becoming very important. Foodborne infections may increase in the coming years as a consequence of increased globalization of our food supply. This Food Microbiology Conference will focus on minimization of the risk of each of these pathogens. The advancement of modern biotechnology has great impacts on the food industry. The first priority of the food industry is ensuring a wholesome food supply that is free of pathogens and toxins. Quick detection methods have been developed for various toxins and pathogens based mainly on the immunoassays and molecular biology techniques. Rapid and sensitive methods based on the development of DNA probes and poly-and monoclonal antibodies have begun to replace classical microbiological testing for detection of potentially pathogenic microorganisms. Food may be a source of risk to human by accidental (food safety) and an intentional (biodefense) contamination. Accidental food contaminations are typically associated with innate pathogenic microorganisms and their natural proliferation pathways. Intentional contamination, on the other hand, is associated with a select group of unfamiliar agents that typically have high mortality rates. While both have the potential to inflict harm and cause significant economic losses. A terrorist attack against the food supply chain would target access points that would render the greatest impact—the goal being to cause high morbidity and mortality, widespread economic disruption, and fear. To provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages sector is the aim of organizing these type of food microbiology events.

Related Food Microbiology Conferences | Food Conferences | Microbiology Conferences | Conference Series LLC

XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Societies:

International Commission on Microbiological Specification for Foods, Australia; Belgian Society for Food Microbiology, Belgium; International Committee on Food Microbiology and Hygiene, Ireland; International Union of Microbiological Societies, Belgium; The Australian Society for Microbiology, Australia; International Union of Food Science and Technology, USA; European Federation of Food Science and Technology, The Netherlands; Association of Austrian food & biotechnologists, Austria; The Association of Food Technology, Turkey; ISEKI Food Association, Austria; German Federation of Food Science and Technology, Germany

Track-2. Microbiology of Fermented Foods and Beverages

Fermented foods and beverages play an important role in the diet of people in many parts of the world. Fermented foods provide important sources of nutrients and have great potential in maintaining health and preventing diseases. These harbour diverse microorganisms from the environment, which include mold, yeast and bacteria, mostly lactic acid bacteria, bacilli and micrococci. Many different types of fermented foods and beverages are produced in world wide. These include fermented milks, cereal-based fermented food, and non-alcoholic beverage, fermented fruits, and vegetables, and fermented meat. Beside these beneficial microorganisms some spoilage and pathogenic microorganisms are also present. Spoilage microorganisms cause food to spoil and are not harmful to humans. Pathogenic microorganisms are disease-causing microorganisms. The living microorganism or a microbial toxin (microbial waste product) must be consumed to cause symptoms associated with specific pathogenic microorganisms. This Food  Microbiology Conference related to fermentation will be helpful in explaining these facts.

Related Food Microbiology Conferences | Food Conferences | Microbiology Conferences | Conference Series LLC

XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Societies:

Belgian Society for Food Microbiology, Belgium; International Committee on Food Microbiology and Hygiene, Ireland; Association of Austrian food & biotechnologists, Austria; European Federation of Food Science and Technology, The Netherlands; American Society for Microbiology, USA; Warwick Good Food Society, UK; International Commission on Microbiological Specification for Foods, Australia; International Union of Food Science and Technology, USA; The Association of Food Technology, Turkey; South African Association for Food Science and Technology, South Africa

Track-3. Food Borne Pathogens, Diseases & Public Health

Food Microbiology Conference mainly focuses on Foodborne illness continues to be an urgent issue across the globe. The epidemiology of foodborne disease is changing. New pathogens have emerged, and some have spread worldwide. Many, including SalmonellaEscherichia coli O157:H7, Campylobacter, and Yersinia enterocolitica, have reservoirs in healthy food animals, from which they spread to an increasing variety of foods. These pathogens cause millions of cases of sporadic illness and chronic diseases, as well as large and challenging outbreaks over many states and nations. Improved disease surveillance that combines rapid subtyping methods, cluster analysis, and epidemiological data analysis can identify and halt large, dispersed outbreaks. Outbreak investigations and case-control studies of sporadic cases can identify sources of infection and guide the development of specific prevention strategies. Better understanding of how pathogens persist in animal reservoirs is also critical to successful long-term prevention. Prevention of foodborne disease will increasingly depend on controlling food contamination and water consumed by the animals themselves. 

Related Food Microbiology Conferences | Food Conferences | Microbiology Conferences | Conference Series LLC

XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Societies:

International Commission on Microbiological Specification for Foods, Australia; Belgian Society for Food Microbiology, Belgium; International Committee on Food Microbiology and Hygiene, Ireland; Association of Austrian food & biotechnologists, Austria; Spanish Association of Graduates and Doctors in Food Science and Technology, Spain; German Federation of Food Science and Technology, Germany; Italian Association of Food Technology, Italy; Institute of Food Technologists, USA; Federation of European Microbiological Societies, The Netherlands; International Union of Microbiological Societies, USA

Track-4. Risk Assessment and Risk Management

This Food conference will see a wide variety of subjects discussed around the areas food risk assessment and management. The microbiological safety of food has been advanced substantially by the introduction and implementation of the Hazard Analysis of Critical Control Point (HACCP) concept. HACCP provides a systematic conceptual framework for identifying food hazards and focusing efforts on the proper functioning of key food production, food processing and marketing steps. The complexity of the pre-harvest, harvest, and post-harvest environments make it impossible to control all potential sources of food contamination. Efforts at prevention and control are implemented throughout the food production and food processing system. Researchers are continually searching for a better understanding of the pathogens and their interaction with the environment, leading to improved control technologies. But at the same time, the pathogens continue to evolve, and human actions sometimes drive that evolution. Even small environmental changes can have unforeseen or even unforeseeable impact on microbial populations. Improved understanding of these complex factors provides insight into pathogen evolution and opens the door to new and improved prevention and control methods.

Related Food Microbiology Conferences | Food Conferences | Microbiology Conferences | Conference Series LLC

XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Societies:

Belgian Society for Food Microbiology, Belgium; International Committee on Food Microbiology and Hygiene, Ireland; Warwick Good Food Society, UK; The Association of Food Technology, Turkey; German Federation of Food Science and Technology, Germany; International Commission on Microbiological Specification for Foods, Australia; Italian Association of Food Technology, Italy; Serbian Association of Food Technologies, Serbia; Institute of Food Technologists, USA; International Union of Food Science and Technology, USA; European Federation of Food Science and Technology, The Netherlands

Track-5. Microbiology and Biotechnological Exploitation

The roles of microbes in agriculture, food industry and public health have been the point of interest since long time for their potential exploitation. Although only a fraction of microbial diversity was accessed by microbiologists earlier for harnessing them owing to limited techniques available. The molecular biology techniques have opened new vistas to access the wide field of the unexplored microbes and their exploitation for useful genes and novel metabolites. Sincere efforts have been made in biotechnology using microbes leading to improve our life with respect to agriculture and people health. The biotechnological developments using microbe potential have enabled us combat the environment and human health problems worldwide in eco-friendly. This Food Microbiology conference will focus on a wide variety of subjects discussed around the areas of food microbiology, food biotechnology, novel food processing technologies, antimicrobial/biocide resistance and the application of molecular approaches in all aspects of modern food microbiology and public health at both an international and local level.

Related Food Microbiology Conferences | Food Conferences | Microbiology Conferences | Conference Series LLC

XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Societies:

Association of Austrian food & biotechnologists, Austria; The Association of Food Technology, Turkey; ISEKI Food Association, Austria; German Federation of Food Science and Technology, Germany; Italian Association of Food Technology, Italy; Serbian Association of Food Technologies, Serbia; Institute of Food Technologists, USA; International Union of Food Science and Technology, USA; European Federation of Food Science and Technology, The Netherlands; South African Association for Food Science and Technology, South Africa

Track-6. Uses of Microorganisms in Food

Every food may be contaminated from outside sources on the way from the field to the food processing plant, or during processing and preservation, transport and distribution. There are thousands of different types of microorganisms everywhere in air, soil and water, and consequently on foods, and in the digestive tract of animals and human. Fortunately, the majority of microorganisms perform useful functions in the environment and also in some branches of food industry, such as production of wine, beer, fermentation products, dairy products etc. On the other hand unwanted food spoilage is generally caused by microorganisms and food contamination with pathogens causes food safety problems. The microorganisms occurring on and/or in foods are from a practical point of view divided into three groups: molds, yeast and bacteria. Molds are generally concerned in the spoilage of foods; their use in the food industry is limited. Yeasts are the most widely used micro-organisms in the food industry due to their ability to ferment sugars to ethanol and carbon-dioxide. Some types of yeast, such as baker’s yeasts are grown industrially, and some may be used as protein supplements, mainly in animal feed. Bacteria important in food microbiology may be divided into groups according to the product of microbial fermentation, e.g. lactic acid bacteria, acetic acid bacteria, propionic acid bacteria. Bearing in mind the food constituent attacked, prolytic, saccharolytic and lipolytic bacteria may be distinguished. Food Microbiology conference  aims to bring together leading academic scientists to share their experiences, research results about all aspects of food, food microbes and microbial engineering.

Related Food Microbiology Conferences | Food Conferences | Microbiology Conferences | Conference Series LLC

XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Societies:

Association of Austrian food & biotechnologists, Austria; The Association of Food Technology, Turkey; German Federation of Food Science and Technology, Germany; Italian Association of Food Technology, Italy; Association of Food Science and Technology of Basque Country, Basque Country; Serbian Association of Food Technologies, Serbia; Ukrainian Union of Food Science and Technology, Ukraine; Institute of Food Technologists, USA; International Union of Food Science and Technology, USA; European Federation of Food Science and Technology, The Netherlands

Track-7. Food Mycology

Fungi may be the food, or may the food edible following processing. Food processing may make it possible to consume the food stuff by adding, modifying or removing components, including flavours, nutritional elements to enhance the appeal of food. These are the common contributor to the processing of food. Their use dates back to the start of civilisation, when breads and wines were first made deliberately. These days, the selection and use of fungi is a highly organised field of research and development in industry.  Fungi can also present health risks by the production of specific toxic agents called mycotoxins, which are often poorly understood, but are being increasingly recognised as agents of both acute and chronic toxicity in humans and animals. In the research area of Food Mycology, the physiology and molecular biology of filamentous fungi which play a role as spoilage or toxin-producing organisms are investigated. The research focuses on the elucidation of the regulatory mechanisms for mycotoxin biosynthesis at both molecular and physiological level. The emphasis of these investigations is on the influences of environmental conditions which lead to mycotoxin synthesis in the plant food product. The aim of this approach is to develop new procedures which prevent mycotoxin production in such foods. Many food mycologists are going to discuss on current research on food mycology in this Food Microbiology Event.

Related Food Microbiology Conferences | Food Conferences | Microbiology Conferences | Conference Series LLC

XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Societies:

International Commission on Microbiological Specification for Foods, Australia; Belgian Society for Food Microbiology, Belgium; International Committee on Food Microbiology and Hygiene, Ireland; Association of Austrian food & biotechnologists, Austria; Warwick Good Food Society, UK; The Association of Food Technology, Turkey; ISEKI Food Association, Austria; Association of Catalan Food Sciences, Spain; Federation of European Microbiological Societies, The Netherlands; International Union of Microbiological Societies, USA

Track-8. Predictive Microbiology

Predictive microbiology is the quantitative science that enables users to evaluate objectively the effect of food processing, distribution and food preservation operations on the food safety and quality. Food microbiology has adopted modern methods and novel concepts with some reluctance. Many food microbiologists follow the “old fashioned” approach of enumerating microbes at different stages of food storage, identifying the major fractions of the microflora by their phenotypic characters, and gradually building up an understanding of the shelf-life and food safety. However fascinating this is to the dedicated food microbiologist, it is slow and expensive, and has not led to a cumulative, structured database of information that can be interrogated quickly. Study of the effects on microbial growth of single controlling factors such as temperature, pH or water activity, resulted in acceptance that particular microbes of concern would not grow below certain temperatures, or below a certain pH value or water activity. All foods contain water; have a pH value and a temperature of storage. If the growth response determined by those controlling factors could be measured, then modelled, the result would indicate how much growth could be attributed to those three factors. If the differences between the calculated and observed responses were significant, other factors would have to be taken into account. This Food Microbiology conference is going to compare the growth rates published in the scientific literature with predictions from such relatively simple models for the same conditions of pH, temperature and water activity were often surprisingly close and encouraged further efforts. Gradually, using models that had been validated by comparing outputs with independent data became recognised. Occasionally it is important to have an accurate estimate of the growth/survival, but more often it is sufficient to have a reasonable estimate, but quickly. It is necessary to obtain quick and good enough estimations of the shelf-life of foods, in which pathogenic bacteria might grow, in new product development and in risk assessment.

Related Food Microbiology Conferences | Food Conferences | Microbiology Conferences | Conference Series LLC

XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Societies:

International Commission on Microbiological Specification for Foods, Australia; Belgian Society for Food Microbiology, Belgium; International Committee on Food Microbiology and Hygiene, Ireland; International Union of Microbiological Societies, Belgium; The Australian Society for Microbiology, Australia; Association of Austrian food & biotechnologists, Austria; International Union of Microbiological Societies, USA; American Society for Microbiology, USA; Federation of European Microbiological Societies, The Netherlands

Track-9. Microbial Aspects of Food Spoilage and Quality

The main focus of this Food Microbiology Conference is to discuss all the microbial aspects of food spoilage and quality. During harvesting, food processing and downstream operations food may become contaminated with a wide range of microorganisms. Subsequently, during distribution and food preservation only a small fraction of these will develop and cause serious deteriorations. Which microorganisms will develop or what food chemical reactions occur is dependent upon food derived or environmental impact. Food spoilage may be caused by a wide range of reactions including some that are mainly physical or chemical, others due to action of enzymes or microorganisms. The primary factors associated with food spoilage are associated with intrinsic food properties which include endogenous enzymes, substrates, sensitivity for light, oxygen and cross contamination during harvesting, slaughter and processing in combination with temperature abuse. For fresh foods the primary food quality changes may be categorized as (i) bacterial growth and metabolism resulting in possible pH-changes and formation of toxic compounds, off-odours, gas and slime-formation, (ii) oxidation of lipids and pigments in fat-containing foods resulting in undesirable flavours, formation of compounds with adverse biological effects or discoloration. Although interrelated with the food spoilage, the last category is purely chemical in nature and will, all other things being equal increase in importance with decreasing temperature. Little is known about the relationship between microbial fermentation and food spoilage parameters under different packaging and storage conditions. Although there is much progress in the characterisation of the total microflora and metabolites developing during spoilage, not much is known about the identification of specific microorganisms in relation to food composition

Related Food Microbiology Conferences | Food Conferences | Microbiology Conferences | Conference Series LLC

XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Societies:

Institute of Food Technologists, USA; International Commission on Microbiological Specification for Foods, Australia; Belgian Society for Food Microbiology, Belgium; American Society for Microbiology, USA; International Committee on Food Microbiology and Hygiene, Ireland; International Union of Microbiological Societies, Belgium; The Australian Society for Microbiology, Australia; International Union of Microbiological Societies, USA; Association of Austrian food & biotechnologists, Austria; Warwick Good Food Society, UK

Track-10. Current & Future Aspects of Probiotics

The interest in establishing scientific credibility for probiotic benefits is of high importance to companies and scientists. Research to support health claims will have to take into account the intestinal microbiota and its interaction with the host. One of the reasons that raised scepticism in the field is the vast array of health benefits attributed to LAB strains especially and the variety or diversity of experimental approaches. The recently developed molecular biology techniques will certainly help in acquiring a better understanding of the complex interaction between the probiotic strain and the gut ecosystem. A multidisciplinary approach, combining molecular taxonomy and biology, modern microbial ecology, immunology, gastroenterology, microbial physiology and food biochemistry, will be necessary to gain knowledge in the cross-talk that most certainly takes place between the intestinal microbes and the host cells. While unravelling of the mechanisms of action may greatly facilitate future selection of novel probiotic strains with a specific health benefit, any postulated effect will have to be definitely proven by well-conducted clinical studies. This might be easier to achieve when targeting the improvement of pathological situations. This Food Microbiology event is going to gather many international speakers to discuss about current and future aspects of probiotics.

Related Food Microbiology Conferences | Food Conferences | Microbiology Conferences | Conference Series LLC

XV International Conference on Food Science and Biotechnology, October 4-5, 2017, Lisbon, Portugal; ASM Microbe 2017, June 01 - 05, 2017, New Orleans, USA; FEMS 7th Congress of European Microbiologists, July 09 - 13, 2017, Valencia, Spain; International Conference on Microbial Ecology, September 18 - 20, 2017, Toronto, Canada; 19th International Conference on Food Microbiology, Food Chemistry and Food Engineering, September 21 - 22, 2017 Dubai, UAE; Microbiology Society Annual Conference 2017, April 3 – 6, 2017, Edinburgh, UK; International Conference on Food Technology and Nutrition Science, June 09-11, 2017, Maryland, USA; International Conference on Advances in Human Nutrition , Food Science & Technology, Jun 26-27, 2017, Toronto, Canada

Related Societies:

International Commission on Microbiological Specification for Foods, Australia; Belgian Society for Food Microbiology, Belgium; International Committee on Food Microbiology and Hygiene, Ireland; International Union of Microbiological Societies, Belgium; The Australian Society for Microbiology, Australia; Association of Austrian food & biotechnologists, Austria; International Union of Microbiological Societies, USA; German Federation of Food Science and Technology, Germany; Spanish Association of Graduates and Doctors in Food Science and Technology, Spain; American Society for Microbiology, USA





About Conference

Conference Series LLC invites speakers, participants, students, delegates and exhibitors from all over the world to attend 2nd International Conference on Food Microbiology (Food Microbiology 2017), during September 28-30, 2017 at Madrid, Spain. This includes prompt keynote presentations, workshops, symposia, oral talks, young research forum, poster presentations and exhibitions. This revered conference will be focusing on the theme “Accelerating Research and Innovation in Food Microbiology”. Conference Series LLC organizes 3000+ Global Conferenceseries Events inclusive of 600+ Conferences, 1200+ Workshops and 1200+ Symposiums every year across USA, Europe & Asia with support from 1000 more scientific societies.

Food Microbiology conference will be focusing on increasing challenges and complexity posed by diverse aspects of Food Microbiology, ranging from international and local/regional issues in Food Safety and Food Hygiene to Food Biotechnology, and to the application of Molecular Approaches in all aspects of modern Food Microbiology. This conference also focuses on a wide variety of current research on microbes that have both beneficial and deleterious effects on the safety and quality of foods, and are thus a concern of public health.

Food Microbiology conference aims to bring together leading academic scientists, research scholars, students, delegates and exhibitors to exchange and share their experiences, research results about all aspects of Food, Food Microbes and Microbial Engineering. It also provides the premier interdisciplinary forum for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns, practical challenges encountered and the solutions adopted in the field of Food Microbes and Microbial Engineering.

So we welcome to you to take part in this prestigious event at the beautiful city of Madrid, Spain. It is one of the most popular tourist destinations in the world. Consistently featured in all top ten most visited cities rankings, Madrid is renowned for its rich repositories of European art, including the Prado Museum’s works by Goya, Velázquez and other Spanish masters. It is a city of elegant boulevards and expansive, manicured parks such as the Buen Retiro. The heart of old Hapsburg Madrid is the portico-lined Plaza Mayor, and nearby is the baroque Royal Palace and Armory, displaying historic weaponry.

So let’s be a part of Food Microbiology 2017!!





Past Conference Report

Food Microbiology 2016

Conference Series LLC successfully hosted the International conference on Food Microbiology during August 08-10, 2016, at Birmingham, UK. We are thankful towards Organizing Committee Members, Speakers, Delegates, Exhibitors, Students, Preconference Workshop Organizers, Special session Organizers, Media Partners, and Editorial Board Members for their continuous and outstanding support to make this conference successful are obliged to other eminent personalities who interlaced with Conference Series LLC and supported this conference in every aspect, without which the conference would not have been possible.

Food Microbiology -2016 offers its heartfelt appreciation to Exhibitor such as Oxford Biosystems and also obliged to the Organizing Committee Members, adepts of field, various outside experts, company representatives and other eminent personalities who interlaced in the congress.

The conference focused on Food Microbiology with the theme “Meeting Needs for Sustainable and Safe Future. The meeting engrossed a vicinity of cognizant discussions on novel subjects like

1.      Food Microbiology

2.      Microbiology of Fermented Foods and Beverages

3.      Food Borne Pathogens, Diseases & Public Health

4.      Microbial Ecology of Foods

5.      Risk Assessment and Risk Management

6.      Single Cell Protein

7.      Microbiology and Biotechnological Exploitation

8.      Uses of Microorganisms in Food

9.      Food Mycology

10.  Predictive Microbiology

11.  Microbial Aspects of Food Spoilage and Quality

12.  Current & Future Aspects of Probiotics

13. Entrepreneurs Investment Meet

Food Microbiology-2016 was also comprised of International Preconference workshop on “Food Borne Pathogens and Food Safety.” during May 26-27,  2016 at Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria by Professor Hristo Najdenski and Associate Professor Stoyanka Stoitsova.

The conference was embarked with an opening ceremony followed by Keynote sessions such as:

1.      “The influence of virulence factors on dose response of food-borne pathogens” by Diane G Newell, Foodborne Zoonoses Consultancy, UK

2.      “Microbiological quality of ready-to-eat salads sold at popular food establishments in Trinidad” by Neela Badrie, University of the West Indies, Trinidad and Tobago

3.      “Role of agriculture extension in combating nutritional deficiencies: The Indian scenario” by Prakash Narain Kalla, Swami Keshwanand Rajasthan Agricultural University, India

Food Microbiology-2016 also comprised of Special Session like:

“How acoustic emissions technology will impact microbiology” by Clair L Hicks, University of Kentucky, USA

The adepts who promulgated the theme with their exquisite talk were;

·         Professor Shashi Sharma, US Food and Drug Administration, USA

·         Dr. Scott Crerar, Food Standards Australia, Australia

·         Dr. Catherine Rees, The University of Nottingham, UK

·         Professor Leen Van Campenhout, University of Leuven, Belgium

·         Professor Santiago Benito, Madrid Polytechnic University, Spain

Conference Series LLC acknowledges the support of below Chairs and Co-chairs for whom we were able to run smoothly the scientific sessions which includes: Shashi Sharma, US Food and Drug Administration, USA; Scott Crerar, Food Standards Australia, Australia; Santiago Benito, Madrid Polytechnic University, Spain.

With the success of the International Conference on Food Microbiology Conference series LLC has given us the prospect to bring the gathering one more time, keeping this motto in mind it is delighted to announce the next event.  Mark your calendars for the upcoming extravaganza,"2nd International Conference on Food Microbiology" to be held during September 28-30, 2017 at Madrid, Spain.

For More details: http://foodmicrobiology.conferenceseries.com/


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