Conference topics

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