Food Microbiology

Food microbiology studies microorganisms in food: identifying and analyzing useful fermentation microbes, controlling those causing spoilage and foodborne illness, and developing preservation technologies. It scientifically guarantees the safety and quality of fermented foods. Recent advances in metagenomic and metabolomic analysis now reveal the full picture of microbial communities in fermented foods. Why is this food safe? Why does it taste this way? Answering from the microbial perspective is food microbiology's role. Many microorganisms in fermented foods have not yet been successfully cultured. Understanding these uncultured microbial groups is the next generation's challenge. The drive to see the unseen powers this discipline.