Spoilers in Food 2025 - Sciencesconf.org

8:30 - 9:00 (30min)

Registration and welcome coffee

Registration

9:00 - 9:20 (20min)

Opening session

9:20 - 10:05 (45min)

Keynote : Impact of climate change on Food Spoilers

Jeanne-Marie MEMBRÉ

Keynote

	Jeanne-Marie MEMBRÉ INRAE Linkedin profil

10:05 - 10:25 (20min)

Diversity of bacterial and fungal spoilers

› Blurry Bacillus Boundaries: Using pangenomics to improve species delineation within Bacillus cereus sensu lato -

Vishnu RAGHURAM

Umea Universitet
Linkedin profil 10:05-10:25 (20min)

10:25 - 11:15 (50min)

Coffee break / Posters

11:15 - 12:15 (1h)

Diversity of bacterial and fungal spoilers

› Survival and genomic evolution in long-term cultures of Pseudomonas fluorescens: an in vitro model to study the persistence in food environments. -

Barbara CARDAZZO

Universita degli Studi di Padova
Linkedin profil 11:15-11:35 (20min)

› Loss of nitrate assimilation in the yeast Brettanomyces bruxellensis is shaped by population structure and copy number variation -

Audrey VIGNA

Université de Bordeaux
Linkedin profil 11:35-11:55 (20min)

› Significance of culture adaptation in challenge tests of a shelf-stable sauce to replace potassium sorbate with natural preservation -

Anh Linh NGUYEN

Corbion
Linkedin profil 11:55-12:00 (05min)

› An open-ended coaxial probe for real-time monitoring of Bacillus licheniformis for a potential application in the food industry -

Youness HSANA

Université de Brest
Linkedin profil 12:00-12:05 (05min)

› Microalgal extract: an innovative treatment to control Brettanomyces buxellensis in oenology -

Chloé ABRY

Université de Bordeaux
Linkedin profil 12:05-12:10 (05min)

› A novel, most-probable-number-based strategy for dairy propionic acid bacteria quantification in raw milk to prevent hard cheese spoilage -

Carola BUCHER

BOKU University
Linkedin profil 12:10-12:15 (05min)

12:15 - 12:25 (10min)

Industrial presentation HYGIENA

Website
Linkedin profil

12:25 - 14:00 (1h35)

Lunch

14:00 - 14:45 (45min)

Keynote : Microbiological challenges for plant-based meat and dairy analogues

Masja NIEROP GROOT

Keynote

	Masja NIEROP GROOT Wageningen University Linkedin profil

14:45 - 15:25 (40min)

Plant based alternatives : new ingredients, new challenges

Conference

› How food processing and storage affect Bacillus cereus presence in pea protein-based products? -

Véronique BROUSSOLE

INRAE
Linkedin profil 14:45-15:05 (20min)

› Identification of spoilage microorganisms in plant-based dairy alternatives and their resistance to pulsed electric field (PEF) processing -

Arisa THAMSUAIDEE

ELEA Technology
Linkedin profil 15:05-15:25 (20min)

15:25 - 15:45 (20min)

Industrial presentation BIOMÉRIEUX

Website
Linkedin profil

15:45 - 16:30 (45min)

Coffee break / Posters

16:30 - 17:25 (55min)

Plant based alternatives : new ingredients, new challenges

Conference

› Spore heat resistance of plant-based spoilers: the common suspects and the unknowns -

Heidy DEN BESTEN

Wageningen University
Linkedin profil 16:30-16:50 (20min)

› Inactivation of mesophilic and thermophilic bacterial spores in UHT-treated ambient stable plant-based milk alternatives -

	Jeanne-Marie MEMBRÉ INRAE Linkedin profil

16:50-17:10 (20min)

› Highlighting the interactions prevailing between Brettanomyces bruxellensis and Oenococcus oeni in an oenological context -

Laura OLAZABAL

Université de Bordeaux
Linkedin profil 17:10-17:15 (05min)

› Predicting the alteration of liquid eggs associated with the growth of psychotropic Bacillus cereus sensu lato -

Yvan LE MARC

Adria
Linkedin profil 17:15-17:20 (05min)

› Implementation of an iChip domestication technique to find new spore forming bacteria for biocontrol in the food industry -

Hadrien ALLAIN

Université de Brest
Linkedin profil 17:20-17:25 (05min)

› Elucidating the effect of O2/CO2 on the microbial spoilage of fresh pork via volatolomics -

Linyun CHEN

Ghent University
Linkedin profil 17:25-17:25 ()

17:25 - 17:35 (10min)

Industrial presentation QUALTECH

Website
Linkedin profil

17:35 - 19:00 (1h25)

Welcome Cocktail