Food Microbiology and Enzymology
The study of microbes that dwell in, produce or infect food is known as food microbiology. This entails looking into microbes that cause food deterioration. However, "good" bacteria, such as probiotics, are becoming more essential in food science. Microorganisms are also required for the manufacture of foods such as cheese, yogurt, and other fermented foods, as well as bread, beer, and wine. Food enzymology covers basic and practical areas of enzymology that are important to food systems. The course covers enzymatic activity calculation techniques, enzyme extraction from the microbial, plant, and animal systems, and enzyme purification and characterization procedures.
Related Conference of Food Microbiology and Enzymology
June 01-02, 2026
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Food Microbiology and Enzymology Conference Speakers
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