Spoilers in Food 2025 - Sciencesconf.org

9:00 - 9:45 (45min)

Keynote : 10 years of research on Brettanomyces bruxellensis, the wine spoiler

Warren ALBERTIN

Keynote

	Warren ALBERTIN INRAE Linkedin profil

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 -

Monika COTON

Université de Brest
Linkedin profil 09:45-10:05 (20min)

› Proteolytic activity of psychrotrophic bacteria and effect on milk coagulation and dairy product quality -

Veronica MOSCONE

Novergian University of Life Science
Linkedin profil 10:05-10:25 (20min)

10:25 - 11:10 (45min)

Coffee break / Posters

11:10 - 12:20 (1h10)

Physiology of food and beverage spoilers

› Contributions to Understanding and Mitigating Fungal and Mycotoxin Risks in Stored Food Products -

Minh Tan Huynh TRINH

Université 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. -

Paul BODIN

INRAE
Linkedin profil 11:30-11:50 (20min)

› Impact of pH dynamics on Bacillus subtilis sporulation and spore properties: implications for food spoilage -

Kaoutar HAFDANE

Université de Brest
Linkedin profil 11:50-12:10 (20min)

› Characterization of reference and industrial strains of spoilage-associated thermophilic spore forming bacteria -

Marwa JARDAK

Université de Brest
Linkedin profil 12:10-12:15 (05min)

› Impact of acetic acid adaptation on growth limit and resistance of B. cereus sensu lato -

Léa BELLOT

Université de Brest
Linkedin profil 12:15-12:20 (05min)

12:20 - 12:40 (20min)

Industrial presentation SYSMEX - i-CHALLENGE

Website
Linkedin profil

12:40 - 14:00 (1h20)

Lunch

14:00 - 14:45 (45min)

Keynote : Process/methods to control spoiler developement

Vasilis VALDRAMIDIS

Keynote

	Vasilis VALDRAMIDIS National Kapodistrian University of Athens Linkedin profil

14:45 - 15:45 (1h)

How to fight spoilers?

› Comparative antibacterial effects of phenylpropanoids against the fruit juice spoiling agent Alicyclobacillus acidoterrestris ATCC 49025 -

Amal NAJJAR

University 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 -

Agathe DUTOIT

Université de Brest
Linkedin profil 15:05-15:25 (20min)

› Lipopeptide Biosurfactants: A Clean-Label Solution for Bakery Spoilage Prevention -

Ana Rita SOUSA

University of Reading
Linkedin profil 15:25-15:45 (20min)

15:45 - 16:30 (45min)

Coffee break / Posters

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 -

Charlène BOULET

Université de Brest
Linkedin profil 16:30-16:50 (20min)

› Microbiome Mapping in the Meat Food Chain: From Farm to Fork -

Asim RAHMAN

Universita degli Studi di Padova
16:50-16:55 (05min)

› Understanding of ropy bread by implementing operator-independent spoilage profile analysis -

Nicola PACHER

BOKU University
Linkedin profil 16:55-17:00 (05min)

› Development of high-throughput qPCR to monitor the main bacterial genera of seafood microbiome -

Valérie PEREZ

IFREMER
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 -

Camille MARCHAL

Université de Brest 17:05-17:10 (05min)

17:30 - 18:00 (30min)

Gala Dinner - Departure