12th International Conference on Food Microbiology is dedicated to bring together a significant number of global leaders and scholars, academics and industry researchers for presentation within the conference program which is going to be held on October 19-20, 2022 at Vancouver, Canada.
Food Microbiology 2022 aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results on all aspects of Food Microbiology, Quality, Safety, Security, Management and Hygiene Policies. It also provides a premier interdisciplinary platform for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Food Microbiology ,Quality, Safety, Security, Management and Hygiene Policies.
Session 1: Food microbiology
It is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; infectious germs that may cause disease (especially if food is improperly cooked or stored)
Session 2: Pathogenic microbes
They may be viruses, bacteria, mycobacteria, fungi, protozoa and so on and infects people or animals in direct or indirect ways. Virus often results in serious diseases. Recent years, human have been challenged by several diseases caused by virus, such as SARS, Ebola virus, hepatitis B, HIV etc. Pathogenic microorganism cause disease worldwide regardless of location, age or socio-economic status .Human infectious diseases come in many forms and span all domains of life.
Session 3: Detection of microbes
Microbiological tests for cleaning and hygiene control detect general residues of foods on insufficient cleaned surfaces in the production environment. These residues of nutrients are the basis for growth of microorganisms.
Session 4: Antimicrobial resistance (AMR)
It occurs when bacteria, viruses, fungi and parasites change over time and no longer respond to medicines making infections harder to treat and increasing the risk of disease spread, severe illness and death. As a result of drug resistance, antibiotics and other antimicrobial medicines become ineffective and infections become increasingly difficult or impossible to treat.
Session 5: Biofilm
Formation constitutes an alternative lifestyle in which microorganisms adopt a multicellular behaviour that facilitates and/or prolongs survival in diverse environmental inches. Biofilms form on biotic and abiotic surfaces both in the environment and in the healthcare setting.
Session 6: Food fermentation
Fermentation is a process that involves the breakdown of carbs by bacteria and yeast. It results in a distinctive tart flavour and is used to make foods like yogurt, cheese, and sauerkraut. Fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits — from better digestion to stronger immunity
Session 7: Food microbial communities and ecology
In microbial ecology, an increasing number of studies aim to integrate multi-osmic system. Consequently, the described methodology and future iterations thereof provide the backbone of the emerging field of Eco-Systems Biology datasets in order to obtain comprehensive high-resolution overview of microbial community structure and function.
Food microbiology 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 and brings 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.
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To ensure safety of food products, microbiological tests such as testing for pathogens and spoilage organisms are required. This way the risk of contamination under normal use conditions can be examined and food poisoning outbreaks can be prevented. Testing of food products and ingredients is important along the whole supply chain as possible flaws of products can occur at every stage of production. Food microbiologists ensure a safe food supply for mankind; and through appropriate use food borne diseases.
The food Market was valued at USD 12.95 billion in 2017; it is projected to grow at a CAGR of 6.7%, over the forecast period from 2017 to 2022. With this CAGR, the market is estimated to grab a value of US$70,510.1 by 2022 end. The food market is gaining traction on the back of booming processed and packaged food & foo microbiology sector globally. Increasing health consciousness among consumers has led to the change in preference for dietary requirements globally and also in the developing countries. The trend of automation within the food and food microbiology sector is propelling growth of the global food processing equipment market. Increasing demand for easy to cook or ready to eat food products, demand for the bakery and confectionery products in increasing. Owing to the large demand, the bakery and confectionery segment is likely to achieve value of US$20,000 by the end of the forecast period
Industrialized international locations face a severe amount of financial disaster with rising charges and lack of raw ingredients that give rise to fraud and adulteration. Therefore, the continual improvement of methods for enhancing the protection, quality, and integrity of the meals could be a connecting issue among the requirements of the meals enterprise and also the targets of studies centres.
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.
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