Food Micro 2012

Global Issues in Food Microbiology 1.Global Food Safety Foodborne pathogens Food-borne viruses-surveillance, detections and control Food-borne parasites Moulds and mycotoxins Consumer safety Risk assesments and communication in different geographical regions Nanotechnology and alternative approaches towards improving food safety Microbiological quality and safety on non-pasteurized dry foods in the international trade 2. Food Fermentation Moving towards multifunctional microorganisms Safety and quality of traditional fermented food products New approaches in food fermentation 3. Bioprotection Bacteria for bioprotection Yeasts for bioprotection Antimicrobial metabolites 4. Food Biotechnology Biotechnology in the food industry New approaches in methodology Development of new biotechnological process