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4th International Conference on Food Microbiology, will be organized around the theme “Accentuating New Advances in Food Microbiology for Healthy leaving ”

Food Microbiology Conference 2018 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 2018

Submit your abstract to any of the mentioned tracks.

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Food microbiology is the study of the 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
  • Microbial biopolymers
  • pathogenic microorganisms
  • Engineering microbes

Foodborne pathogens are the leading causes of illness and death in less developed countries killing approximately 1.8 million people annually. In developed countries foodborne pathogens are responsible for millions of cases of infectious gastrointestinal diseases each year, costing billions of dollars in medical care and lost productivity.

  • Bacteria
  • Mycotoxins and alimentary mycotoxicoses
  • Natural toxins

Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms including bacteria, viruses and parasites or their toxins are the most common causes of food poisoning. Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked.

  • Contaminants
  • Tests to diagnose food poisoning

Food contamination involves Pathogenic (disease-causing organisms) contamination -- such as bacteria, viruses and parasites - can be on food that if not handled or cooked safely can cause illness. Toxins (poisons) produced by certain bacteria can cause food intoxication (poisoning). Food can also be contaminated (made impure) by chemicals such as pesticides (used in insect and rodent control in kitchens and to control agricultural infestation), certain cleaning compounds, and sometimes by use of improper containers (pots) for cooking or storing food. These chemicals when ingested in large amounts can cause serious foodborne illness. Galvanized containers should never be used for storage of foods

  • Biological Contamination
  • Physical Contamination
  • Chemical Contamination

Malnutrition is a condition that results from eating a diet in which nutrients are either not enough or are too much such that the diet causes health problems. It may involve calories, protein, carbohydrates, vitamins or minerals. Not enough nutrients is called under nutrition or undernourishment while too much is called over nutrition.

  • Malnutrition and treatment
  • Undernutrition
  • Overnutrition.

Food toxicology deals with toxic substances in food either of natural origin or formed after food spoilage or general practices to be avoided to save the nutrition. It also studies the harmful effects of chemical, biological and physical agents in biological systems that establishes the extent of damage in living organisms.

  • Classification of Food Toxicants
  • Toxicants Resulting from Food Processing
  • Carcinogenesis, Mutagenesis, Teratogenesis

A food allergy is an abnormal immune response to food. The signs and symptoms may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure. This typically occurs within minutes to several hours of exposure. When the symptoms are severe, it is known as anaphylaxis.

  • Food intolerance
  • Sensitization
  • Atopy
  • Cross-reactivity

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

Food and Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion.

  • Macronutrients
  • Micronutrients
  • Malnutrition      

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

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

A Balanced Diet is a diet that helps to maintain or improve overall health. A healthy diet provides the body with essential nutrition: fluid, macronutrients, micronutrients, and adequate calories. The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods, although a non-animal source of vitamin B12 is needed for those following a vegan diet

  • Deficiency of nutrients
  • Vitamin deficiencies
  • pregnancy Nutrition

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

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.

  • Methods of preserving food

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
  • Microbiology testing.