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Food-Microbiology Food microbiology is the study of microorganisms found in food and those exploited in food production. Microorganisms that infect food, as well as those employed in its production, like those used to generate yoghurt, cheese, beer, and wine, are included. Food microbiology is preoccupied with food safety. Food can spread a variety of disease-causing agents and diseases, including bacteria and viruses. A French chemist named Loiuz Pasteur is known as the "Father of Food Microbiology" and the "Father of Modern Microbiology." Among the first to propose the premise of spontaneous generation was Pasture. Even his vaccines have been developed by him. Microbiologists' employment is anticipated to widen at a rate of 3% throughout 2019 and 2029, which would be roughly the same as the national average. To contribute to basic research and tackle industrial production difficulties, more microbiologists will be required. Work Environment Micro