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Microorganisms and food products

Panel of food microbiology

Food microbiology, beverages, cosmetics can be considered as one of the oldest branches of microbiology. Various topics of the relation between microorganisms and food, such as how some food is produced and processed by microorganisms, how food spoilage, as well as the microorganisms that cause poisoning and food infections in this branch of microbiology are studied. Considering that in recent years in advanced societies very precise and strict criteria have been established and implemented in relation to the quality of food, including improvement the microbial quality and reducing the levels of preservatives, chemical residues and fungal toxins, cognition and awareness of the role of microorganisms in food has become more important. Nowadays, scientists have focused more on their research on novel and rapid methods of identifying microorganisms in food, and also in research and set new food laws, special attention has been paid to replacing preservatives of biological and natural origin in various foods and using less of chemical additives, some of which have adverse effects on human health.
In this panel, acceptance and presentation of articles and lectures on foodborne viruses and pathogens, food microbiology control methods, food safety and safer food by increasing the quality of control in food control laboratories, monitoring of pathogens and various microorganisms causing infection and food poisoning will be taken place.


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