About Us
Outline
Purposes:
The Japanese Society of Food Microbiology aims to promote academic research and dissemination of research results on Food Microbiology, thus contributing to the progress of food safety and food functionality.History:
Our society was founded in 1980 as the Research Group of Food Microorganism, renamed the Japanese Society of Food Microbiology in 1990. We currently have approximately 1300 members.Activities:
- (1) Publication of academic journals and technical books
- Quarterly official journal "Japanese Journal of Food Microbiology" in Japanese with abstracts in English, 4 issues per annum
- "Proceedings of Annual/General Conference", 1 issue per annum
- (2) Hosting of conferences, academic symposia and research meetings
Research Conferences and Academic Symposia
- "Annual General Conference" has been held annually in autumn.
- "Research seminar" has been held twice per annum
- (3) Awards
- Research Encouragement Award for Young Scientists
- Awarded to members aged 45 years or under who conducted excellent research and are expected to achieve further success in the future
Best Paper Award
- Awarded to the authors of the most outstanding papers published in the NIHON SHOKUHIN BISEIBUTUGAKU ZASSHI (Japanese Journal of Food Microbiology)
Achievement Award
- Awarded to individuals and Institutions who made significant contributions to the development of food microbiology as well as our Society
Best presentation Award
- Awarded to the authors of the most outstanding presentation in the annual meeting.
- (4) Fields
- Physiology, genetics, biochemistry, and behavior of microorganisms that represent safety or quality problems
- Effects of decontaminants, preservatives, processes, and packaging systems on the microbiology of foods
- Methods for enumeration, detection and identification of foodborne microorganisms or microbial toxins
- Microbial ecology of foods
- Microbiological aspects of food safety
- Microbiological aspects of food spoilage and quality
- Predictive microbiology
