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Program
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‹ Wednesday, June 25, 2025 › | ||||||||||||||||
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09:00
10:00
11:00
12:00
13:00
14:00
15:00
16:00
17:00
18:00
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›9:00 (45min)
Keynote : 10 years of research on Brettanomyces bruxellensis, the wine spoiler
Warren ALBERTIN
› Keynote
9:00 - 9:45 (45min)
Keynote : 10 years of research on Brettanomyces bruxellensis, the wine spoiler
Warren ALBERTIN  Keynote
›9:45 (40min)
9:45 - 10:25 (40min)
Physiology of food and beverage spoilers
› Contribution of Pinot Noir and Meunier grape berry mycobiota to the sensory properties of model wines
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Monika COTONUniversité de Brest Linkedin profil 09:45-10:05 (20min)
› Proteolytic activity of psychrotrophic bacteria and effect on milk coagulation and dairy product quality
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Veronica MOSCONENovergian University of Life Science Linkedin profil 10:05-10:25 (20min) ›10:25 (45min)
10:25 - 11:10 (45min)
Coffee break / Posters
›11:10 (1h10)
11:10 - 12:20 (1h10)
Physiology of food and beverage spoilers
› Contributions to Understanding and Mitigating Fungal and Mycotoxin Risks in Stored Food Products
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Minh Tan Huynh TRINHUniversité de Montpellier Linkedin profil 11:10-11:30 (20min)
› Focus on pH-Dependent Toxicity of Hydrocinnamic Acids on the Spoilage Yeast Brettanomyces Bruxellensis During Winemaking.
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Paul BODININRAE Linkedin profil 11:30-11:50 (20min)
› Impact of pH dynamics on Bacillus subtilis sporulation and spore properties: implications for food spoilage
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Kaoutar HAFDANEUniversité de Brest Linkedin profil 11:50-12:10 (20min)
› Characterization of reference and industrial strains of spoilage-associated thermophilic spore forming bacteria
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Marwa JARDAKUniversité de Brest Linkedin profil 12:10-12:15 (05min)
› Impact of acetic acid adaptation on growth limit and resistance of B. cereus sensu lato
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Léa BELLOTUniversité de Brest Linkedin profil 12:15-12:20 (05min) ›12:20 (20min)
12:20 - 12:40 (20min)
Industrial presentation SYSMEX - i-CHALLENGE
›12:40 (1h20)
12:40 - 14:00 (1h20)
Lunch
›14:00 (45min)
Keynote : Process/methods to control spoiler developement
Vasilis VALDRAMIDIS
› Keynote
14:00 - 14:45 (45min)
Keynote : Process/methods to control spoiler developement
Vasilis VALDRAMIDIS Keynote
›14:45 (1h)
14:45 - 15:45 (1h)
How to fight spoilers?
› Comparative antibacterial effects of phenylpropanoids against the fruit juice spoiling agent Alicyclobacillus acidoterrestris ATCC 49025
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Amal NAJJARUniversity of Lebanon 14:45-15:05 (20min)
› Effect of oil-in-water emulsion and model cheese formulation on germination and growth inhibitory activity of lactic and caprylic acid against B. cereus
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Agathe DUTOITUniversité de Brest Linkedin profil 15:05-15:25 (20min)
› Lipopeptide Biosurfactants: A Clean-Label Solution for Bakery Spoilage Prevention
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Ana Rita SOUSAUniversity of Reading Linkedin profil 15:25-15:45 (20min) ›15:45 (45min)
15:45 - 16:30 (45min)
Coffee break / Posters
›16:30 (40min)
16:30 - 17:10 (40min)
How to fight spoilers?
› Role of competition-exclusion for trace elements in the antifungal activity of L. plantarum L244 and L. rhamnosus CIRM-BIA 1759
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Charlène BOULETUniversité de Brest Linkedin profil 16:30-16:50 (20min)
› Microbiome Mapping in the Meat Food Chain: From Farm to Fork
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Asim RAHMANUniversita degli Studi di Padova 16:50-16:55 (05min)
› Understanding of ropy bread by implementing operator-independent spoilage profile analysis
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Nicola PACHERBOKU University Linkedin profil 16:55-17:00 (05min)
› Development of high-throughput qPCR to monitor the main bacterial genera of seafood microbiome
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Valérie PEREZIFREMER Linkedin profil 17:00-17:05 (05min)
› Assessment of the microbiological and behavioural factors influencing fresh fruits and vegetables' waste at home : a participatory and multi-disciplinary science approach
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Camille MARCHALUniversité de Brest 17:05-17:10 (05min) ›17:30 (30min)
17:30 - 18:00 (30min)
Gala Dinner - Departure
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