Conference topics
TECHNOLOGICAL EVOLUTION AND REVOLUTION IN FOOD MICROBIOLOGY
Technologies for food preservation and sustainability
- Mild preservation methods
- Optimal process design
- Contribution of packaging to food preservation
- Revalorization of food sub-products contributing to food preservation
Fermented foods
- Production of fermented foods
- Fermentation to get useful compounds for food industry
- Starter cultures
- Fermented foods in gastronomy
Foodborne pathogens
- Foodborne viruses, bacteria, protozoa
- Microbial toxins in food
- Biocontrol
Microbial food ecology
- Microbial ecosystem of food products
- Food processing environment
- Air ecosystem in food environments
Food microbiota and impact on human microbiome
- Metabolic networks of food microbial communities
- Probiotics
- Omics (Genomics, Proteomics, Transcriptomics, Metabolomics)
Microbial resistance
- Antibiotic resistance
- Factors inducing resistance / virulence
- Mechanisms of stress adaptation in the food processing environment (Persistence, biofilms, biofouling, etc.)
One Health
- New approaches in primary production and impact on food safety
- Influence of globalization on food safety
- Risk management by Food Safety Authorities
- Evolution on foodborne outbreak investigation
Impact of climate change on food safety and spoilage
- Extreme climate conditions influencing food microbiology
- Climate change impact on human microbiome
- Emerging risks
Predictive microbiology and microbial risk assessment
- Predictive microbiology
- Quantitative microbial risk assessment
New methods in food microbiology
- Rapid methods in food diagnostics
- Sensors in food microbiology
- Process analytical technologies
- Artificial intelligence serving food microbiology
Food mycology
- Production of food ingredients by yeasts and moulds
- Mycotoxins and detection
Food microbes in plastisphere
- Food microbial ecosystem of water