Food and Dairy Microbiology

Food and dairy microbiology is the study of microorganisms—such as bacteria yeasts molds and viruses—that influence the quality safety and fermentation of foods and dairy products. This field covers a wide array of topics from understanding beneficial microbes that aid in food preservation and flavor enhancement to identifying and controlling harmful pathogens that can cause foodborne illnesses. In dairy microbiology specific emphasis is placed on the role of lactic acid bacteria which are essential in the production of fermented dairy products like yogurt cheese and buttermilk. Microbiologists in this field work to improve food safety practices extend shelf life and enhance nutritional profiles through microbial processes. Advances in food and dairy microbiology contribute to both industry innovation and public health by ensuring food safety standards and fostering sustainable food production methods.