International Conferences

Meet Inspiring Speakers and Experts at our 3000+ Global Conference Series Events with over 1000+ Conferences, 1000+ Symposiums
and 1000+ Workshops on Medical, Pharma, Engineering, Science, Technology and Business.

Explore and learn more about Conference Series : World's leading Event Organizer


Recommended Conferences for Fermented Foods

Fermented Foods

As per available reports about 27 Conferences, 6 workshops are presently dedicated exclusively to fermented food and about 3 articles are being published on fermented food.

Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. Microbial metabolism is the means by which a microbe obtains the energy and nutrients (e.g. carbon) it needs to live and reproduce. Microbes use many different types of metabolic strategies and species can often be differentiated from each other based on metabolic characteristics. One of the alternatives to antimicrobials in disease control could be the use of probiotic bacteria as microbial control agents.

OMICS International Organizes 1000+ Global Events Every Year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open access journals which contains over 100000 eminent personalities, reputed scientists as editorial board and organizing committee members. The conference series website will provide you list and details about the conference organize worldwide.
Scope and Importance:

Indigenous fermented foods are produced at the household level in a majority of African countries. Increasing industrialization and urbanisation trends in these countries will however dictate the need for larger scale production of fermented foods of consistent quality. Additionally, variation of the quality attributes of these foods to meet the demands of the sophisticated and varied palates of industrialized communities will eventually be required. Microorganisms responsible for effecting important changes in the food during fermentation should be selected and subjected to genetic improvement geared toward maximising desirable quality attributes in the food and the limiting any undesirable attributes. Fermented foods can be the kinds of food that people refer to as “acquired tastes.” But some of the most common things we eat and drink are fermented. The words aged and cured define fermented foods. Wine, beer and cider are fermented. Leavened bread is fermented. Dairy products such as yogurt, kefir and some cheeses are fermented. Pickled vegetables can be fermented. Fermented foods have been shown to support the beneficial bacteria in our digestive tract. In our antiseptic world with chlorinated water, antibiotics in our meat, our milk and our own bodies, and antibacterial everything, we could use some beneficial bacteria in our bodies. Fermentation is a process in which food is exposed to bacteria and yeasts, either via inoculation or naturally through the air. Beneficial microorganisms beat out the kind that can kill you, and eat up the carbohydrates in the food. The results are interesting flavors, textures, and smells. Before refrigeration, curing meats, pickling vegetables, and clabbering milk was the only way to extend the life of perishables. And if fermented foods haven’t been cooked, they are really good for you (cooking kills off the beneficial bacteria).

Market Analysis:

A recent study by Transparency Market Research (TMR) forecasts that the global fermentation chemicals market will grow at a moderate CAGR of 5.4% from 2013 to 2019. TMR, a leading market intelligence firm based in the United States, in its latest market report says that the revenue generated by the global fermentation chemicals market was valued at US$41,567.7 million in 2012, and will surge to US$60,123.9 million by the end of 2019. The report is titled ‘Fermentation Chemicals Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2013 – 2019.’ According to the primary and secondary research conducted by the market analysts at TMR, the global fermentation chemicals market will show a promising pace of growth for the period ranging from 2013 to 2019.

International symposium and workshops

  1. 5th International Conference on Fermentation Technology August 21– 23, 2013
  2. ICBFT 2016: 18th International Conference on Bioprocess and Fermentation Technology Istanbul, Turkey, December 19 - 20, 2016.
  3.  3rd International Conference on Biotechnology and Bioinformatics (ICBB-2016)Biotech & Bioinfo Conference, Pune, India, 5-7 February 2016
  4.  ICBFT 2017: 19th International Conference on Bioprocess and Fermentation Technology, Vienna, Austria June 21 - 22, 2017

List of Best International Conferences:

  1. 2nd World Congress on Beneficial Microbes: Food, Pharma, Aqua and Beverages Industry  Conference
    September 23-25, 2016 Phoenix, USA
  2. Water Microbiology and Novel Technologies Conference
    July 18-20, 2016 Chicago, USA
  3. Infectious Diseases and Diagnostic Microbiology Conference
    Oct 3-5, 2016 Vancouver, Canada
  4. Applied Microbiology Conference
    October 31-November 02, 2016 Istanbul, Turkey
  5. 5th Global Microbiologists Conference
    August 15-17, 2016 Portland, Oregon, USA
  6. International Conference on Microbial Physiology and Genomics Conference
    October 20-22, 2016 Rome, Italy
  7. Food Microbiology Conference
    August 08-10, 2016 Birmingham, UK
  8. 9th Food and Beverages Conference
    July 11-13, 2016 Cologne, Germany
  9. 12th Food Processing and Technology Conference
    October 24-26, 2016 Istanbul, Turkey
  10. 5th Probiotics, Functional and Baby Foods Conference
    September 26-28, 2016 Miami, USA
  11. Food Chemistry and Hydrocolloids Conference
    August 04-05, 2016 Toronto,Canada

Relevant Society and Associations

• Biofpr, USA
• American Society for Microbiology, USA
• American Society of Brewing Chemists, USA
• Siebel Institute of Technology & World Brewing Academy, USA
• International Center for Brewing and Distilling
• American Oil Chemists Society, USA
• Korean Society of Microbiology, Korea
• Korean Society of Food Science and Technology, Korea
• Society for Industrial Microbiology and Biotechnology, USA
• Society for Fermentation and Bioengineering, Japan
• Fermentation Science Option- Oregon State University, USA
• Fermentation technology-RMIT, Australia
• Fermentation technology-Tokyo University, Japan

Fermentation Technology Companies:

1.GEA Pharma fermentation technology, UK
2.BioGasolApS-SupraBio, USA
3.BioVectra Inc.  USA
4.Lambda Laboratory Instruments, Switzerland
5.Pfizer Inc, UK
6.SynCo Bio Partners, Netherlands
7.Worthington Biochemical Corporation, USA
8.Vernier, USA
9.Ceres Chemical Co. , Inc., USA
10.Microbial Fermentation Technology- Biocon, India
11.BioGasolApS-SupraBio, USA


This page will be updated regularly.

This page was last updated on February 21, 2024

Conference Series Destinations