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5th International Conference on Food Microbiology and Food Market, will be organized around the theme “Accentuating New Advances in Food Market for Healthy living Contact at: [email protected] CPD Accredited ”

Food Microbiology Conference 2020 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Microbiology Conference 2020

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 Microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer etc.



Fermentation era is a area which entails the use of microorganisms and enzymes for manufacturing of compounds which have software within the energy, cloth, pharmaceutical, chemical and the meals enterprise. The primary principle involved inside the industrial fermentation technology is that organisms are grown underneath suitable conditions, by presenting uncooked substances assembly all of the important requirements which includes carbon, nitrogen, salts, hint factors and vitamins.

There are 3 different procedure of fermentation:

(1) Batch fermentation

(2) Feb-batch fermentation and

(3) Continuous way of life.

 Brewing is the output of beer through steeping a starch source (commonly cereal kernels) in water and then fermenting with yeast. It is completed in a brewery by a brewer, and the brewing commerce is part of most western economies. Malting is the method where barley grain is made ready for brewing.


1. Microbiology of malting and brewing

2. Biochemistry and physiology of yeast growth

3. Sanitisation of microbreweries

4. Microbiological methods in brewing analysis

5. Disinfection in the brewing industry

6. Advances in metabolic engineering of yeasts

Food Marketing & Entrepreneurship offers a unique combination of business and science, providing graduates with the skills to work in an exciting, fast-paced industry. The programme explores the application of business concepts and food science to support business excellence.

  • Entrepreneurial Marketing
  • Entrepreneurship Development
  • Opportunities in Food Entrepreneurship and Investing

Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.

 Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. Food technology as a broad spectrum includes many segregations and these are Food microbiology, Food safety, Food biotechnology, Dairy technology, Food chemistry, Engineering properties of foods etc.

  • Chemistry of foods
  • Food rheology
  • Efficient storage practices
  • Novel preservation methods


The incidence of two or more cases of similar illnesses which is resulting from the ingestion of a common food is called as a Food-borne disease outbreak. It consists of a number of routines that should be followed to avoid health hazards. Food can spread pathogens which may consequence in the illness or even death. The main vehicles are bacteria, viruses, mold, and fungus. It can also assist as a growth and propagative medium for pathogens.

  • Food protection
  • Food storage
  • Food labelling
  • Health hazards
  • Food defense mechanisms

Food testing and Analysis is integral to the efficient production of safe, quality products. With the food industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations and to protect public health is a must.

  • Food packaging Testing
  • Chemical and nutritional Testing


Food infection refers back to the presence of harmful chemicals and microorganisms in meals that may reason purchaser contamination. This article addresses the chemical contamination of foods, instead of microbiological infection, which may be located below foodborne contamination. The impact of chemical contaminants on customer fitness and properly-being is frequently obvious simplest after many years of processing and prolonged publicity at low degrees (e.g., cancer). Unlike food-borne pathogens, chemical contaminants found in meals are frequently unaffected through thermal processing. Chemical contaminants can be labeled according to the supply of infection and the mechanism by which they input the meals product.


Food and Nutrients are the materials i.e., ingested through an organism and assimilated with the aid of the organism's cells to provide energy, preserve lifestyles, or stimulate increase. Food and Nutrition is the technology that interprets the interplay of vitamins and different substances in food on the subject of maintenance, boom, replica, fitness and disorder of an organism. It consists of meals intake, absorption, assimilation, biosynthesis, catabolism, and excretion.

Types of Nutrients:

1. Macronutrients

2. Micronutrients

3. Malnutrition

It is important to store food in a container or packaging that does not leach potentially harmful and unwanted chemicals. Clear plastic wrap is usually made of polyvinyl chloride (PVC), a recognized human carcinogen, and contains phthalates – chemicals that are known hormone-disruptors. Because phthalates are not chemically bound to the plastic, they are easily released into food.

Agronomy: It is the science and technology of producing and using plants for food, fuel, fiber, and land reclamation. Agronomy has come to encompass work in the areas of plant genetics, plant physiology, meteorology, and soil science.

AGRICULTURAL RESEARCH:  As humans and agriculture progressed, research widened to control of diseases and pests, better cultivars, productive fields or animal rearing facilities, improvement of food crops, and basic biological understanding of plants and animals.

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors.

  • Agricultural and Food Chemistry
  •  Flavor Chemistry
  •  Agricultural Chemical Science
  •  Food physical chemistry

Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries.

  • Agricultural Engineering
  • Chemical Engineering
  • Sanitation Technologies
  • Modern Packing
  •  Food Product Shelf Life

Generally “food law” is used to apply to legislation which regulates the production, trade and handling of food and hence covers the regulation of food control, food safety and relevant aspects of nourishment exchange. Least quality prerequisites are incorporated into the nourishment law to guarantee the sustenance delivered are unadulterated and are not subjected to any false practices expected to cheat the customer. Sustenance law should cover the aggregate chain starting with arrangements for creature sustain, on-cultivate controls and early handling through to definite conveyance and use by the shopper.

  •  Food and Drug Administration Acts and Laws
  •  Good Manufacturing Practices
  •  Food inspection
  •  Risk analysis
  •  Good hygiene practices and HACCP

Food security is an adaptable idea and is typically connected at three levels of total: national, territorial, and household or individual. Food security exists when all individuals, at all times, have physical, social, and economic access to adequate food that meets their dietary needs and food inclinations for a healthy and sound life. The three determinants of food security are food availability, food access, and food utilization. Attiring global food security and restoring demands on the environment is the greatest challenge faced by mankind.

  • New Thinking on Food Protection
  • Impact of genetically modified food on health
  • Use of safe, nutritious, and wholesome food
  • Approaches to safety and quality in food processing
  • Food fortification and enrichment
  • Role of Packaging in Food Processing

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

  •   Food Contaminants
  •   Good Food Safety Practices
  •   Food Quality Control in Food Industry

The deliberate substitution, addition, tampering or misrepresentation of food ingredients leads to food frauds. Food fraud is a hugely global issue. The most common type of includes false labeling, false certification, substitute ingredients, banned ingredients, adulterated products, illegal products unfit for human consumption. Food Fraud isn’t limited to these and there are a huge number of products that can be affected. The fact that this is such an international problem presents a real challenge for regulators. When food is crossing so many boundaries, it makes it very difficult for regulators to track. We need to bring together intelligence from around the world and get businesses to share information with each other. The analytical strategies usually used these days typically only examine one element of the food and so will only find one kind of fraud.

  • Tempering and counterfeiting
  • Economically-motivated adulterations
  • Vulnerability assessment
  • Mitigation measure and strategy
  • Chemical alteration of food