Global Summit on Food Microbiology & Nutrition December 02-03, 2019 London, UK

Food Science blends food microbiology, chemistry, physics, engineering and nutrition, therefore, the application of data so gained to the event of food product and processes, the preservation and storage of foods, and therefore the assurance of food safety and quality. It is a basic process of how heat, water, acid, and base change our foods.

Fermented and cured substances owe their stability to the microbial improvement of natural acids by lactic microorganisms or the expansion of such acids to the foodstuff, particularly within the sight of a moderately higher amount of salt. Spoilage can occur either amid the fermentation time frame or upon storage of the final product. The fermentation process may fail if bacteriophage assaults the starter culture, if the temperature is inadmissible, or if the measure of fermentable carbohydrate is lacking.

The customer ought to be very much aware of the quality of the food. In this way, the food substances having nutritional values, prepared appropriately, tasting good, free from toxic substances and pathogens, free from the unwanted mix-up, fulfill requirements of health, attractive, and provides energy to carry out life and day to day activity is known as quality food.  To put it plainly, we may say that the food substances acknowledged by government guidelines and satisfying the essential prerequisites of the individual wellbeing might be named the quality food.

It can occur due to the physical, chemical and microbiological hazards. The toxicity could also occur due to the natural components, endogenous toxins of plant origin. Toxins can even be created throughout varied stages in the process. It primarily refers to the adverse effects of toxins on the customers. Food toxicity could also be the results of microorganisms or toxins contaminating the food which can spoil the foodstuff that causes adverse health effects by poisoning the food and eventually death.

Predictive microbiology utilizes numerical models to characterize growth kinetics of food microorganisms and to foresee microbial conduct under different ecological conditions. It is utilized to access the dangers of food processing and handling from farm to table; and, to execute control measures to ensure the microbiological nature of food stuff, significant for both safety and product quality.

Food safety is the basic condition and criteria which includes a safe and a quality end product, which is fit for consumption and for other intended usage. Quality of the food products must be an important concern for all the food processors. Food products are usually defined by food safety standards, regulations and quality policies.

The production of latest food products, design of processing techniques that provide these foods, advancements in packaging materials, shelf life studies, sensory analysis of food by panels, and also microbiological and chemical testing. Food scientists could study a lot of elementary phenomena that are directly coupled to the assembly of food products and its properties. It brings along multiple scientific fields like biology, chemical engineering, and organic chemistry.

Food technology is that the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Connected fields embody analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management.

Brewing microbiology is an essential combination of engineering with botany, biochemistry, chemistry, and microbiology. Brewing involves microbial activity in each and every stage, from initial raw material production and malting to stability in the package.

Food biotechnology is defined as the application of various technologies that uses the living microorganisms, plants and animals or their derivatives to make or modify the processes or the end products for specific use.

Food risk assessment is the scientific assessment of the adverse health effects resulting from the human exposure to foodborne hazards. The main aspect in food risk assessment is that it should be rooted in scientific data being objective and unbiased, with absolute transparency. Food Risk Assessment includes, hazard identification, hazard characterization, exposure assessment, and risk characterization.

Food marketing is defined as the activities that take place within the food systems between the farm gate and the end consumer. This includes processing, wholesaling, retailing, food service, and transportation functions and excludes all functions performed by producers on the farm. A food business is any undertaking, whether carried out for profit or not, and whether public or private, involved in any of the following: preparation, processing and packaging of food.

Probiotics contains a sufficient number of viable microorganisms to alter the microflora of the host and has numerous health benefits while the prebiotics is the non-digestible food ingredient which benefits the host by selectively stimulating the growth which will be favorable and active of one or more indigenous probiotic bacteria. Yogurt contains both pro and prebiotic and other dietary nutrients.

Dairy microbiology study is large and diverse. The bacteria which are present in dairy products may cause disease or spoilage. Some bacterial culture is specifically added to milk for the process of fermentation to produce products like yogurt, cheese, and other related products. Health hazards from milk-borne pathogens are usually associated with the consumption of raw milk or products made from raw milk such as fresh cheeses.

Microbiology of Meat and Poultry covers the physiology of yeast, bacteria, and molds associated with meat and poultry products, the microbiology of processing, industrial slaughtering, packaging and storage technologies, quality control and food safety. Meat and Poultry products are easily spoiled by microorganisms because they contain a lot of nutrient, growth factors.

Comprehension of microbial strains which are significant to agricultural applications is helpful in improvement of factors, for example, plant-pathogen resistance, soil nutrients, fertilization uptake efficiency; crop vigor etc., the symbiotic connections among microorganisms and plants can eventually be exploited for more noteworthy food production, important to sustain the growing human populace, in addition to more secure cultivating strategies for limiting ecological hazards.

Industrial Microbiology deals with the study and the usage of various microorganisms which are capable in the production process of numerous food items like an alcoholic beverages, antibiotics, vaccines and enzymes. Usage of GMOs (Genetically Modified Organisms) stands as an advancement in the field of Industrial Microbiology.

Microbiological analysis of food products is defined as the use of, chemical, molecular, biological or biochemical methods for the identification, detection or enumeration of microorganisms in a material (e.g. clinical sample, , drink, food or environmental). It is often applied to spoilage microorganisms and disease causing microbes.

Advances in Microbiology, Infectious Diseases and Public Health deals with inter disciplinary developments researches in microbiology and public health. Microbes play an important role in balancing the health in the mankind. It covers the wide area of advanced researches under Public Health, Epidemiology, Diagnostic Microbiology, Clinical Microbiology, Environmental Microbiology, Astro Microbiology, Agriculture Microbiology, Food Microbiology, Molecular Microbiology, Industrial Microbiology, and Microbiome, Infectious Diseases and their preventive Measures, Medical Microbiology and many more related fields.