Spoilers in Food 2025 - Sciencesconf.org

9:00 - 9:45 (45min)

Keynote : Mapping the microbiome in food industries to improve food quality and fight spoilage

Francesca DE FILIPPIS

	Francesca DE FILIPPIS University of Naples Federico II Linkedin profil

9:45 - 10:25 (40min)

Spoilage, diversity and biopreservation

› Moldy foods in consumer households: citizen science approach to determine food mold diversity and evaluate mycotoxin migration -

Charlotte RÉANT

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

› Spoilers along the dairy value chain: a continuous challenge for product quality. -

Davide PORCELLATO

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

10:25 - 11:10 (45min)

Coffee break / Posters

11:10 - 12:10 (1h)

Spoilage, diversity and biopreservation

› Exploring pigmentation and diversity in acidipropionibacteria from Austrian raw milk and milking parlors -

Carola BÜCHER

BOKU University
Linkedin profil 11:10-11:30 (20min)

› Antifungal properties of lactic acid bacteria isolated from maltese sheep milk and cheese -

Ihsan Muhammad AHMED

University 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 -

Damien BALLAN

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

12:10 - 12:40 (30min)

Closing session

12:40 - 14:00 (1h20)

Lunch (Take away available)