09:00
10:00
11:00
12:00
13:00
14:00
15:00
16:00
17:00
18:00
›9:00 (45min)
Keynote : 10 years of research on Brettanomyces bruxellensis, the wine spoiler
Warren ALBERTIN
 | Warren ALBERTININRAE Linkedin profil |
› Keynote
9:00 - 9:45 (45min)
Keynote : 10 years of research on Brettanomyces bruxellensis, the wine spoiler
Warren ALBERTIN
Keynote
| Warren ALBERTININRAE Linkedin profil |
›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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Université de Brest
Linkedin profil 09:45-10:05 (20min)
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
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Novergian University of Life Science
Linkedin profil 10:05-10:25 (20min)
Veronica MOSCONE
Novergian 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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Université de Montpellier
Linkedin profil 11:10-11:30 (20min)
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.
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INRAE
Linkedin profil 11:30-11:50 (20min)
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
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Université de Brest
Linkedin profil 11:50-12:10 (20min)
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
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Université de Brest
Linkedin profil 12:10-12:15 (05min)
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
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Université de Brest
Linkedin profil 12:15-12:20 (05min)
Léa BELLOT
Université de Brest
Linkedin profil 12:15-12:20 (05min)
›12:20 (10min)
›12:30 (10min)
›12:40 (1h20)
12:40 - 14:00 (1h20)
Lunch
›14:00 (45min)
Keynote : Innovative strategies in food processing to fight food spoilers
Vasilis VALDRAMIDIS
 | Vasilis VALDRAMIDISNational Kapodistrian University of Athens Linkedin profil |
› Keynote
14:00 - 14:45 (45min)
Keynote : Innovative strategies in food processing to fight food spoilers
Vasilis VALDRAMIDIS
Keynote
| Vasilis VALDRAMIDISNational Kapodistrian University of Athens Linkedin profil |
›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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University of Lebanon 14:45-15:05 (20min)
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
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Université de Brest
Linkedin profil 15:05-15:25 (20min)
Agathe DUTOIT
Université de Brest
Linkedin profil 15:05-15:25 (20min)
› Lipopeptide Biosurfactants: A Clean-Label Solution for Bakery Spoilage Prevention
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University of Reading
Linkedin profil 15:25-15:45 (20min)
Ana Rita SOUSA
University 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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Université de Brest
Linkedin profil 16:30-16:50 (20min)
Charlène BOULET
Université de Brest
Linkedin profil 16:30-16:50 (20min)
› Understanding of ropy bread by implementing operator-independent spoilage profile analysis
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16:50-16:55 (05min)
Nicola PACHER
16:50-16:55 (05min)
› Development of high-throughput qPCR to monitor the main bacterial genera of seafood microbiome
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16:55-17:00 (05min)
Valérie PEREZ
16:55-17:00 (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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17:00-17:05 (05min)
Camille MARCHAL
17:00-17:05 (05min)
›17:30 (30min)
17:30 - 18:00 (30min)
Gala Dinner - Departure
