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.

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Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

Aqua, Sea and Dairy Food

Aquaculture "is understood to mean the farming of aquatic organisms including fish, molluscs, crustaceans and aquatic plants. Farming implies some form of intervention in the rearing process to enhance production, such as regular stocking, feeding, protection from predators, etc. Farming also implies individual or corporate ownership of the stock being cultivated. The reported output from global aquaculture operations in 2014 supplied over one half of the fish and shellfish that is directly consumed by humans; however, there are issues about the reliability of the reported figures. Further, in current aquaculture practice, products from several pounds of wild fish are used to produce one pound of a piscivorous fish like salmon.

Keywords: Food Conferences | Food Science Conferences | Food Technology Conferences | Food Engineering Conferences | Food Safety conferences | World Food Microbiology | Food Microbiology Events | Food Microbiology Conferences | Food Chemistry Conferences | Food Microbiology council | Webinar on Food Microbiology | European food Microbiology summit

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

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.

Keywords: Food Conferences | Food Science Conferences | Food Technology Conferences | Food Engineering Conferences | Food Safety conferences | World Food Microbiology | Food Microbiology Events | Food Microbiology Conferences | Food Chemistry Conferences | Food Microbiology council | Webinar on Food Microbiology | European food Microbiology summit

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

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.

Keywords: Food Conferences | Food Science Conferences | Food Technology Conferences | Food Engineering Conferences | Food Safety conferences | World Food Microbiology | Food Microbiology Events | Food Microbiology Conferences | Food Chemistry Conferences | Food Microbiology council | Webinar on Food Microbiology | European food Microbiology summit

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

Probiotics

Probiotics are microbes that are enticed to deliver health benefits when consumed. Prebiotics are food ingredients that prompt the growth or movement of advantageous microorganisms (e.g., bacteria and fungi). The best conjoint example is in the gastrointestinal tract, where prebiotics can modify the composition of bacteria in the gut microbiome. A chief extension of the budding arcade for probiotics has led to higher supplies for scientific substantiation of acknowledged benefits convened by the microorganisms Probiotics is a nutrition-based therapy and relays predominantly on the accumulation of foods or supplements containing friendly bacteria to the diet. Some suggested foods are regular grocery store stuffs that implicate fermentation in their production; these include miso, pickles, sauerkraut and fermented dairy products such as yogurt and kefir. Examples of Dietetic prebiotics are Raw Chicory Root, Raw Jerusalem Artichoke, Raw Dandelion Greens, and Raw Garlic.

Keywords: Food Conferences | Food Science Conferences | Food Technology Conferences | Food Engineering Conferences | Food Safety conferences | World Food Microbiology | Food Microbiology Events | Food Microbiology Conferences | Food Chemistry Conferences | Food Microbiology council | Webinar on Food Microbiology | European food Microbiology summit

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

Brewing Microbiology

Brewing Microbiology of beer has been done for huge number of years. Changing over grains, like grain, through fermentation can deliver a favourable beverage. Brews ordinarily fall into two classes, ales and lagers. From this there are many completed brew assortments accessible on the planet, frequently in view of geographic causes. The essential advances engaged with blending lager incorporate malting, pounding, wort preparing, fermentation, moulding, and finishing. Malting and mashing steps are done to yield fermentative sugars from the grain. After the crushing advance, the staying fluid called wort contains the fermentative sugars. Wort is then warmed to murder undesirable food microbes, inactivate chemicals those are never again required, and add to the shading and flavour qualities of the completed item. Next, yeast is added to the wort and under controlled conditions fermentation happens. After the maturation, different and completing should be possible. By changing the grain write, food processing and fermentation circumstances and temperatures, yeast strain and moulding and completing advances, contrasts in the final alcohol content and sensory characteristics of the product can be attained

Keywords: Food Conferences | Food Science Conferences | Food Technology Conferences | Food Engineering Conferences | Food Safety conferences | World Food Microbiology | Food Microbiology Events | Food Microbiology Conferences | Food Chemistry Conferences | Food Microbiology council | Webinar on Food Microbiology | European food Microbiology summit

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

 Food Borne Diseases and Prevention

A food-borne infectious disease is a quite common health problem that currently affects millions around the world. The burden of diseases caused by these food-borne pathogens remains mostly unknown. Concern over pathogenic and spoilage microorganisms in foods is increasing because of the increase in outbreaks of food-borne diseases (FBDs). The majority of food-borne diseases have either a bacterial or viral etiology. Preventive aspects are geared toward holding food (including liquid and alternative enteral feeds) at the proper temperature, storing food in a hygienic manner and preventing cross contamination. Foodborne diseases are often caused by biological, chemical or physical hazards.

Keywords: Food Conferences | Food Science Conferences | Food Technology Conferences | Food Engineering Conferences | Food Safety conferences | World Food Microbiology | Food Microbiology Events | Food Microbiology Conferences | Food Chemistry Conferences | Food Microbiology council | Webinar on Food Microbiology | European food Microbiology summit

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

Food Safety and Quality

Food Safety refers to handling, preparing and storing food in an exceedingly way to best scale back the chance of individuals becoming sick from foodborne diseases. Food safety is a global concern that covers a variety of various areas of everyday life. The principles of food safety aim to forestall food from becoming contaminated and causing food poisoning. Food Quality confirms all the safety, nutritional quality and acceptability of the delivered foods as well as food acceptability by customers. Safely keeping of food will maintain the utilizing quality of it.

Keywords: Food Conferences | Food Science Conferences | Food Technology Conferences | Food Engineering Conferences | Food Safety conferences | World Food Microbiology | Food Microbiology Events | Food Microbiology Conferences | Food Chemistry Conferences | Food Microbiology council | Webinar on Food Microbiology | European food Microbiology summit

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

Single Cell Protein

Single-cell protein (SCP) refers to protein derived from cells of microorganisms such as yeast, fungi, algae, and bacteria, which are grown on various carbon sources for synthesis. With continuous rise in the global population, the demand for food is also increasing at a rapid pace. Also, the global shortage of food and feed has prompted researchers to look for means to improve protein production. Single-Cell Protein is dehydrated microbial cell cultures or extracted from pure or mixed cultures of algae, yeast, fungi, and bacteria. They can be used as a feed and protein supplement with yeast and bacteria—the most acceptable microorganisms for Single-Cell Protein.

Keywords: Food Conferences | Food Science Conferences | Food Technology Conferences | Food Engineering Conferences | Food Safety conferences | World Food Microbiology | Food Microbiology Events | Food Microbiology Conferences | Food Chemistry Conferences | Food Microbiology council | Webinar on Food Microbiology | European food Microbiology summit

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

Predictive Microbiology

Predictive microbiology is a description of the responses of microorganism's to particular environmental conditions such as temperature, pH and water activity. Predictive microbiology utilises mathematical models and computer software to graphically describe these responses. Predictive microbiological models do not replace laboratory analysis or the training and judgment of an experienced food microbiologist. Predictive microbiological models must be used with great caution and only used by trained, experienced personnel with an understanding of the limitations of use.

Keywords: Food Conferences | Food Science Conferences | Food Technology Conferences | Food Engineering Conferences | Food Safety conferences | World Food Microbiology | Food Microbiology Events | Food Microbiology Conferences | Food Chemistry Conferences | Food Microbiology council | Webinar on Food Microbiology | European food Microbiology summit

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

Food Mycology

The presence of fungi in food has been both advantage and problems to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal-derived medicines. A thorough understanding of the vast body of knowledge relating to food mycology requires an inclusive volume that covers both the beneficial and detrimental roles of fungi in our food supply. These include food groups such as bakery products, dairy products, beverages (e.g. fruit juices), dried fruits and nuts, and confectionary. Fungi can also present health risks by the production of specific toxic agents called mycotoxins, which are often poorly understood but are being increasingly recognized as agents of both acute and chronic toxicity in humans and animals. This creates an opportunity in research towards the fungi and yeasts, and the problems they can cause in foods, in terms of spoilage and health effects. It will present a balanced view of the importance of these agents in the context of the modern food industry.

Keywords: Food Conferences | Food Science Conferences | Food Technology Conferences | Food Engineering Conferences | Food Safety conferences | World Food Microbiology | Food Microbiology Events | Food Microbiology Conferences | Food Chemistry Conferences | Food Microbiology council | Webinar on Food Microbiology | European food Microbiology summit

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 |  Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

Market Analysis

Global Market of Food Microbiology and food market

Food Microbiology

The Global Food Microbiology Market report studies current and upcoming development prospects to help interest for the Food Microbiology Testing over the figure time frame.

The U.S. market for Food Microbiology and food market totalled nearly $56.4 billion in 2014. This market is projected to approach $61.4 billion in 2015 and $69.4 billion by 2020, registering a compound annual growth rate (CAGR) of 2.5% through 2021.

Food Security

Achieving greater global food security is a noble goal and, many would argue, a moral responsibility. It is also squarely in the self-interest of the United States, because hunger causes unrest and instability, which in turn affect U.S. national security and commercial interests. Global food security requires a multi-pronged strategy. Increased investment in research and development and improvements to production capacity are absolutely vital to increase the availability of food and meet increased demand.

Rapid urbanization, particularly in developing countries, is a critical on-going trend shaping food security and nutrition that will continue in 2017 and beyond .Nearly 90 percent of the projected urban population increase is concentrated in Africa and Asia, with China, India, and Nigeria alone expected to add 900 million urban residents by 2050

Food and Nutrition

The research uncovers many paradigm shifts in the studied market, in terms of regional competitive advantage, competitive landscape among the key players in the clinical nutrition industry and market dynamics.

The global Food and nutrition market should reach $60.8 billion by 2022 from $48.2 billion in 2017 at a compound annual growth rate (CAGR) of 4.8% for the period 2017-2022.

Food Safety

Global Markets and Technologies for Food Safety Testing organizes information from diverse sources and market segments into a cohesive unit that includes summary, overview, technologies, contaminants tested, foods tested, industry structure, international aspects, patent activity and company market shares, annual revenues and profiles. Market measurements/estimates and forecasts are provided for the global market, and key market dynamics are discussed and their possible effects analysed.

The global food safety testing market reached $10.5 billion in 2014, and should reach about $13.6 billion in 2019 with a five year compound annual growth (CAGR) of 5.3% through 2019.

Related Associations

Major Industries of Microbiology:

The report contains profiles of a wide range of companies that are active in the clinical microbiology market, which includes companies that in the traditional microbiology market, immunoassay market, molecular microbiology market, and also mass spectrometry systems for the microbiology laboratory. 
The companies profiled are the following:

• 3i Diagnostics, Inc. (3iDx)
• Abbott
• Accelerate Diagnostics, Inc.
• AutoGenomics, Inc.
• Beckman Coulter, Inc. (A Danaher Corporation Company)
• Becton, Dickinson and Company (BD)
• Bio-Rad Laboratories, Inc.
• bioMérieux SA
• Bruker Corporation
• Cepheid (A Danaher Company)
• COPAN ITALIA S.p.A. and COPAN Diagnostics, Inc.
• Curetis
• ELITech Group
• GenePOC Inc.
• GenMark Diagnostics, Inc.
• Hologic, Inc.
• Janssen Diagnostics (Janssen Pharmaceutical Companies of Johnson & Johnson)
• Luminex Corporation
• Mast Group
• Q-linea AB
• QIAGEN N.V.
• QuanDx Inc.
• QuantuMDx Group
• Quidel, Inc.
• Qvella Corporation
• Rheonix, Inc.
• Roche
• Siemens Healthineers
• Thermo Fisher Scientific Inc.
• Xagenic Inc.

Major Associations of Microbiology:

• International Union of Microbiological Societies (IUMS)
• International Society for Antiviral Research (ISAR)
• Federation of European Microbiological Societies (FEMS)
• International Society of Chemotherapy Infection and Cancer (ISC)
• Italian Society of Microbiology (SIM)
• British Society for Antimicrobial Chemotherapy (BSAC)
• American Society for Microbiology (ASM)
• Society for Industrial Microbiology and Biotechnology (SIMB)
• Federation of American Societies for Experimental Biology (FASEB)
• American Association of Immunologists (AAI)
• Infectious Diseases Society of America (IDSA)
• Society for the Advancement of Biology Education Research (SABER)
• Federation of Asia-Pacific Microbiology Societies (FAPMS)
• International Union of Microbiological Societies (IUMS)
• Chinese Society for Microbiology (CSM)
• Japan Applied Microbiology Society
• Philippine Society for Microbiology (PSM)