12th International Conference on

Food structure and Microbiology

Food Microbiology 2019

Theme: New Innovative Technologies in Food Microbiology

Food Microbiology 2019 welcomes attendees, presenters, and exhibitors from all over the world to Dubai, UAE. We are delighted to invite you all to attend and register for the “International Conference on Food structure and Microbiology which is going to be held during December 04-05, 2019 at Dubai, UAE. The event is a blend which covers professionals such as Food Microbiologists, dietitians, Food researchers, Industrial professionals from academia &industry making the Food Microbiology 2019 conference a perfect platform.

 

 

Sessions and Tracks

Track 1: Modern Food Microbiology

Food Microbiology will target minimization of the exposure of every one of these pathogens. Current Food microbiology has incredible effect on the Food Corporation, Food Biotechnology, and Food Protection and in maturation strategies on Food like cheddar, yogurt, bread, blend, wine and those with other supportive parts for conveying probiotics. Food might be a way of danger to human by deliberate infection. The significance of the Food Corporation is guaranteeing a healthy nourishment supply that is free of organisms and poisons. Incidental Food organisms are commonly connected with intrinsic pathogenic microorganisms and their characteristic expansion pathways.

Recommended Conferences

Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 2: Food and Food Chemistry

Food is the substance which is made out of basic supplements devoured by the living life form for their development and vitality. Food Chemistry is the essential attributes of Food science manages the creation and qualities of sustenance and incorporates the substance changes of food during the handling, stockpiling and usage. Food Chemistry is firmly related with the natural chemistry, Microbiology, Molecular science and so on. The real point of Food Chemistry is to comprehend and keep the unwanted changes of nourishment when it presented to the extreme natural conditions and to enhance the supplements and nature of nourishment.

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Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 3: Food Preservation

Food Preservation generally includes keeping the development of parasites and diverse microorganisms and also blocking the oxidation of fats which cause rancidity. Distinctive procedures for balancing activity can be used that can avoid, delay or for the most part reduce Food Spoilage. The most understood sparing procedure used today and is the route toward applying high pressure to food that is fixed in a closed container to destroy any food microbes that can cause food spoilage.

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Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 4: Food Technology

Food Technology or Technology in Food is the science that deals with various techniques and methods for processing, preservation, storage etc. The main aspects of food technology are to develop the new and best methods to process and protect the manufactured food products from harmful micro-organisms. This preservation process enhances the flavour, texture, taste and quality of product which results in the efficient and easy marketing of the final food products. Nowadays new protein food, new methods of Food fortification, Food adulteration etc. are developed to increase the health value.

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Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 5: Chemical Additives of Food

Additives are the substance added to the food to increase the flavour, texture, appearance, taste, nutritional value. These additives are also used to inhibit the growth of micro-organisms and increase the shelf  life of food products. Additives are from plants or it may be chemically synthesized. The foods are subjected to some severe environmental conditions like temperature, oxidation and microbes. These will change the original consumption of food. so the additives are needed to keep food safe from these conditions.

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Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 6: Food Microbiology Meat Industry

The Food Industry of a meat requires control of Food contaminants and action to accomplish most extreme time span of usability steady with wellbeing of the item. Simplest method and most direct technique for deciding the presence of pathogenic microscopic organisms in meat, generation parcels can be examined by few established or fast microbiological tests.

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Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 7: Kinetics of Food Process

Foods are generally composed of chemical and biochemical compounds which may exposed each other or to the certain environmental conditions and resulting in the new food compounds. Kinetics means studying the rate of chemical reactions carried out by the some catalyst that take place in food during processingpreservation etc. The important thing that studied in kinetics of food process is Water activity, Temperature, concentration etc. Some of the factors affecting the Kinetics of Food process is nature of the food, concentration etc.

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Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

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Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 8: Food Spoilage

Food Spoilage can be characterized as an upsetting change in a food ordinary state. Such changes can be distinguished by notice, taste, touch or sight. These progressions are because of numerous reasons - air and oxygen, dampness, Food irradiation. Numerous Food microbes can become under either condition and are called facultative anaerobes. A few microorganisms like aerobes (require oxygen for development while others can become just anaerobes (without oxygen).

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Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 9:  Chemical Composition of Food

The composition of food means substance which the food is made up of. That is Carbohydrates, Proteins, Vitamins, Minerals, fats and water. Food components are classified as Energy giving Foods that is Carbohydrates and fats, Body Building Foods that is Proteins, Protective Foods are Vitamins and Minerals. If any of these components is reduced in food products and human consumption these will leads to the Deficiency diseases for example Kwashiorkor and Marasmus caused by the deficiency of dietary proteins.

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Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 10: Predictive Food Microbiology

Predictive Food Microbiology is the quantitative science that empowers clients to assess equitably the impact of Food processing, distribution and Food preservation operations on the food safety and quality. Food microbiology has embraced current strategies and novel ideas with some hesitance. Numerous Food Microbiologists take after the old technique for the approach of specifying microorganisms at various phases of food storage, recognizing the real parts of the microflora by their phenotypic characters, and slowly developing a comprehension of the time span of usability and Food safety. Investigation of the impact Food microbes are developed by controlling elements, for example, temperature, pH or water action, brought about acknowledgment that organisms of concern would not develop beneath Food irradiation, or underneath a specific pH esteem or water movement.

Recommended Conferences

Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 11:  Recent Innovation in Food Chemistry

Recent technology in Food chemistry plays the vital role in converting the nutrient information related to the customer demands in food products. To develop the food with high heath value without disturbing their flavour, texture, appearance a wide array Food processing and industrial techniques must be employed. Nowadays many successful projects in food recovery have been performed for the cost minimization and development of food products.

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Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

Track 12: 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. 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.

Recommended Conferences

Food Microbiology ConferencesFood ConferencesFood Science Conferences | Food Microbiology workshop| Global Food Microbiology Conference| Food Microbiology symposium| Food Microbiology congress|

Related Societies:

Bulgarian Society for MicrobiologyCanadian Society of MicrobiologistsInternational Society for Microbial Ecology, Italian Society of General Microbiology and Microbial BiotechnologiesItalian Society of Agro-Food and Microbial Biotechnologies

 

 

 

 

 

Market Analysis

Global Food Microbiology Market

Food microbiology conference has an advancement of biotechnology, mycology, nanotechnology; toxicology has offered to ascend by expanding our knowledge about various food-borne illness, food spoilage, food risk assessment.

Market-Asia Pacific:

Asia Pacific is expected to show significant development in the microbiology tests market because of an expansion in the quantity of labs in these areas and improvement of existing ones for mechanization of different instrumentation frameworks. Additionally, the expansion of hospital facility chains in new regions and development of existing ones for automation of various instrumentation systems in development for global food microbiology market.

The global food microbiology production measure was esteemed at USD 5.77 billion in 2016 and areas to expect that would develop by 11% amongst the estimation time frame like 2018-2023. Increment in investigate exercises by end clients has been one of the key elements in charge of the surge sought after for microbial compounds and reagents.

Food microbiology has turned out to be continuously critical to human culture. It has developed as a standout amongst the most critical branches of life sciences. As microorganisms basically influence all exercises of our life like clothing, shield, food safety, etc., microbiology has made tremendous dynamic walks in every one of these fields in minimal not as much as a century to enhance the nature of our life. Irresistible infections have nearly been vanquished by new medications, nature of horticultural yields enhanced by utilizing strategies of hereditary designing, maturation, mixers have been delivered all these are conceivable simply because of microbiology.

The act of food microbial testing market has increased impressive criticalness in the course of recent years in perspective of developing rates of food-borne illness and harming caused by debased food items. Organizations occupied with the assembling and disseminations of sustenance items are commanded by separate territorial and universal administrative offices to actualize food safety testing and certification.

USA Market:

 Food microbiology conference enlightens the market interest for developing advances food meat industry, genomics, mycology, nanotechnology, organizations associations with expanded microbial use. This empowers a superior comprehension of market techniques for profitability of food microorganisms.

Food microbiology is the leading manufacturing part in the America regarding turnover, esteem and business. USA does not have official insights on U.S. natural retail deals, however data is accessible from industry sources. U.S. offers about food items had reached 28 percent of every 2011-12, more than 4 percent of aggregate global food microbial production and will come to an expected 35 percent of every 2013-14 and in 2016 it reached to 40.77percent, in 2017-18 it expected to reach 51.80 percent. Moderately food microbiology conference focuses on the advances of modern food microbiology and technologies to enhance the way of food safety. Progressively, food microbiology is being publicized as a strategy for aversion, and a remedy for food safety.

US commands the food microbiology testing market has vast number of centred companies giving more extensive scope of item assortment and is followed by Europe. The American food microbiology is becoming the expansion in the prevalence of pathogenic diseases, development in disclosure of mutating and adapting bacterium, and the developing requirement for fast microbiological testing strategies.

In order to assure the safety, food microbial testing is done in research centres and organizations worldwide to utilize these measures to ensure that food items are sheltered to eat and drink. The Microbial testing is one of these techniques utilized to test different strategies, for example, culture testing strategy or pathogen test are utilized to perform microbial testing.

Europe Market:

Europe is a metropolitan city has a broad market for global food microbiology testing with a population more than 500 million. In that 27 nations, the food microbiology tests are 275 million out of 2011. These will approach future perspectives around 350 million aggregate tests in 2016, In which the market should top $1 billion out of 2017. It likewise goes with the food microbiology testing market, which directs more than 175 definite reports in 11 European related nations representing 77% of all rural esteem.

In a continent like Europe, extent of such field is tremendous and colossal because of impact of major administrative bodies in nourishment and unified enterprises. The ultimate report is to concentrate only on the European food microbiology testing market, advances, organizations, meat enterprises and every one is a part of global food microbial production, food safeguarding, retail and import and fare organizations around the world. This can frame a scaffold between industry peers, share learning in entire sessions.

Market-Ireland:

Ireland is a country has major focus on global food microbiology production. In which making Ireland is the fifth greatest meat net exporter around world. Research and innovation at all levels of food and retail industry. There is an easier access for food safety professionals all around the globe.

Ireland in 2015 net fares about meat is represented as 85% of generation. The advancement of Food Research Ireland and offers an on-going joint effort and organization between the business, administrative experts and the scholarly world, that the exploration goals contained here will be conveyed for the advantage of our country.

As showed by that state intrigue food microbiology explore, will give the sensible data about food industry, genomics, mycology, nanotechnology, organizations has offered rise to dazing open entryways for growing our perception about different support food safety issues with the true objective that spread of genetic food culture has more excellent ways to deal with manage inherited food prosperity. It also reduces the food risk assessment, prevents food spoilage. Financial movement in the food microbiology segment delivers a far greater return than proportionate action in other exchanged segments of the economy. That is appealing food microbial organizations source 74% of crude materials and administrations from Irish providers, contrasted with 43% for all assembling organizations.

Europe Market:

Europe is a metropolitan city has a broad market for global food microbiology testing with a population more than 500 million. In that 27 nations, the food microbiology tests are 275 million out of 2011. These will approach future perspectives around 350 million aggregate tests in 2016, In which the market should top $1 billion out of 2017. It likewise goes with the food microbiology testing market, which directs more than 175 definite reports in 11 European related nations representing 77% of all rural esteem.

In a continent like Europe, extent of such field is tremendous and colossal because of impact of major administrative bodies in nourishment and unified enterprises. The ultimate report is to concentrate only on the European food microbiology testing market, advances, organizations, meat enterprises and every one is a part of global food microbial production, food safeguarding, retail and import and fare organizations around the world. This can frame a scaffold between industry peers, share learning in entire sessions.

 

 

  • Modern Food Microbiology
  • Food and Food Chemistry
  • Food Preservation
  • Food Technology
  • Chemical Additives of Food
  • Food Microbiology Meat Industry
  • Kinetics of Food Process
  • Food spoilage
  • Chemical Composition of Food
  • Predictive Food Microbiology
  • Recent Innovation in Food Chemistry
  • Brewing Microbiology