Applied Dairy and Food Microbiology
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.
Related Conference of Applied Dairy and Food Microbiology
October 22-23, 2025
10th International Conference on Oceanography and Marine Biology
Amsterdam, Netherlands
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Applied Dairy and Food Microbiology Conference Speakers
Recommended Sessions
- Advances in Microbiology, Infectious Diseases and Public Health
- Applied Dairy and Food Microbiology
- Brewing Microbiology
- Food Biotechnology
- Food Market and Business
- Food Microbiology
- Food Processing and Engineering
- Food Risk Assessment
- Food Safety & Quality
- Food Science and Nutrition
- Food Spoilage, Poisoning & Toxicology
- Microbiology Agriculture, Environmental Food and Industrial Microbiology
- Microbiology of Fermented Foods
- Microbiology of Meat and Poultry
- Nutritional Value & Quality of Foods
- Predictive Food Microbiology
- Probiotics & Prebiotics
- The Microbiology and Microanalysis of Foods
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