Microbial fermentation and food microbiology
This track focuses on the role of microbes in food fermentation and preservation, as well as their impact on the flavor, texture, and nutritional value of food. It also covers the use of microbes in the production of fermented foods, such as cheese, yogurt, sourdough bread, and pickles, and their potential for food bioprocessing.
Related Conference of Microbial fermentation and food microbiology
March 16-17, 2026
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Microbial fermentation and food microbiology Conference Speakers
Recommended Sessions
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