The Microbiology and Microanalysis of Foods
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.
Related Conference of The Microbiology and Microanalysis of Foods
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
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
The Microbiology and Microanalysis of Foods 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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