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Program
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‹ Thursday, June 26, 2025 | ||||
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09:00
10:00
11:00
12:00
13:00
14:00
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9:00 - 9:45 (45min)
Keynote : Mapping the microbiome in food industries to improve food quality and fight spoilage
Francesca DE FILIPPIS
›9:45 (40min)
9:45 - 10:25 (40min)
Fungi spoilage, diversity and biopreservation
› Moldy foods in consumer households: citizen science approach to determine food mold diversity and evaluate mycotoxin migration
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Charlotte RÉANTUniversité de Brest Linkedin profil 09:45-10:05 (20min)
› Spoilers along the dairy value chain: a continuous challenge for product quality.
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Davide PORCELLATONovergian University of Life Science Linkedin profil 10:05-10:25 (20min) ›10:25 (45min)
10:25 - 11:10 (45min)
Coffee break / Posters
›11:10 (1h)
11:10 - 12:10 (1h)
Fungi spoilage, diversity and biopreservation
› Exploring pigmentation and diversity in acidipropionibacteria from Austrian raw milk and milking parlors
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Carola BÜCHERBOKU University Linkedin profil 11:10-11:30 (20min)
› Antifungal Properties of Lactic Acid Bacteria Isolated from Maltese Sheep Milk and Cheese
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Ihsan Muhammad AHMEDUniversity of Malta Linkedin profil 11:30-11:50 (20min)
› Microbial Spoilers at home: investigating the link between domestic hygiene and fresh fruit and vegetable spoilage and losses at the household level
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Damien BALLANUniversité de Brest Linkedin profil 11:50-12:10 (20min) ›12:10 (30min)
12:10 - 12:40 (30min)
Closing session
›12:40 (1h20)
12:40 - 14:00 (1h20)
Lunch (Take away available)
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