Food science and microbial applications focus on the use of microorganisms in food production, preservation, and enhancement of nutritional value. Microbes play a vital role in fermentation processes, improving taste, texture, shelf life, and health benefits of various food products. This field bridges nutrition, microbiology, and technology to develop safer and more functional foods.
Advancements in microbial technology are enabling the development of innovative food products enriched with probiotics, prebiotics, and bioactive compounds. These developments are improving food quality while also supporting digestive health and overall well-being. Researchers are also exploring sustainable and natural methods of food processing using beneficial microorganisms.
This session will highlight the latest developments in food microbiology, functional food innovation, and microbial applications in the food industry, with a focus on improving health outcomes through diet.