Food Microbiology and Its Toxicology

The study of Microorganisms that colonized, alter, and process food as well as those that infect and spoil it is referred to as food science. It belongs to the most diversified subfields in microbiologist research. Food safety, manufacturing, handling, protection, and storage all depend on Microbiology. Organisms such as bacteria, molds, and yeasts are used in the production of Foods and food flavorings such as wine, beer, bakery products, and dairy products. Food toxicology is the research of the composition, characteristics, manifestation of diseases in people, and detection of harmful chemicals in food. Examples of such things include Radioactive materials, toxic substances, or the packaging materials used in the production of food. Dietary toxicology is the examination of the composition, characteristics, manifestation of diseases in people, and detection of Harmful chemicals in food. Examples of such things include radioactive materials, toxic substances, or the packaging materials used in the production of food.

Related Conference of Food