Visiting Professor, Nanyang Technological University, Singapore
This congress will look closely into the world of microbiology and the associated biological processes. The meeting will explore in detail: fermentation, conversion of sugars and carbohydrates to alcohol, gasses, and acids, while simultaneously covering the addition of signature flavours and textures.
A selection of speakers include:
From the very beginning, food science has endeavoured to describe what microbial species are present in foods & beverages and the changes in microbiota during food evolution and maturation. Now and in the future, this endeavour requires new tools and technologies that can successfully identify the many different sets and strains of microbiota.
Over the past few years, the advances in, and affordability of, sequencing technology has driven an increase in the amount of research being conducted on microbial communities. Numerous studies have highlighted the role of NGS in investigating the microbiome of fermented food to:
Moreover, microbial food supplements and therapies are gaining momentum with the rise of probiotics in the worldwide food supplement market. Consequently, significantly more research is now focused on the isolation, characterization, and evaluation of suitable candidates for probiotics from other food sources. A theme that is also discussed in this Congress.
Should you be either an expert in microbiology, enzyme, fermentation or in biochemical and molecular engineering, this conference will provide an interactive networking platform to answer your queries through a vibrant exhibition room full of technology providers showcasing cutting-edge solutions and expert-led case studies across 2 days.