About Us

Outline

1.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.

2.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.

3.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 every autumn.
  • "Research seminar" has been held twice per annum.
  • "Technical seminar" has been also held once per annum in both easter and wester Japan.
(3) Awards

    Academic Award

  • Awarded to regular members who have made particularly outstanding research achievements in the field of food microbiology.

    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