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Program
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Tuesday, June 24, 2025 | ||||||||||||||||||||
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08:00
09:00
10:00
11:00
12:00
13:00
14:00
15:00
16:00
17:00
18:00
19:00
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›8:30 (30min)
8:30 - 9:00 (30min)
Registration and welcome coffee
Registration
›9:00 (20min)
9:00 - 9:20 (20min)
Opening session
›9:20 (45min)
Keynote : Impact of climate change on Food Spoilers
Jeanne-Marie MEMBRÉ
› Keynote
9:20 - 10:05 (45min)
Keynote : Impact of climate change on Food Spoilers
Jeanne-Marie MEMBRÉ  Keynote
›10:05 (20min)
10:05 - 10:25 (20min)
Diversity of bacterial and fungal spoilers
› Blurry Bacillus Boundaries: Using pangenomics to improve species delineation within Bacillus cereus sensu lato
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Vishnu RAGHURAMUmea Universitet Linkedin profil 10:05-10:25 (20min) ›10:25 (50min)
10:25 - 11:15 (50min)
Coffee break / Posters
›11:15 (1h)
11:15 - 12:15 (1h)
Diversity of bacterial and fungal spoilers
› Survival and genomic evolution in long-term cultures of Pseudomonas fluorescens: an in vitro model to study the persistence in food environments.
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Barbara CARDAZZOUniversita degli Studi di Padova Linkedin profil 11:15-11:35 (20min)
› Loss of nitrate assimilation in the yeast Brettanomyces bruxellensis is shaped by population structure and copy number variation
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Audrey VIGNAUniversité de Bordeaux Linkedin profil 11:35-11:55 (20min)
› Significance of culture adaptation in challenge tests of a shelf-stable sauce to replace potassium sorbate with natural preservation
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Anh Linh NGUYENCorbion Linkedin profil 11:55-12:00 (05min)
› An open-ended coaxial probe for real-time monitoring of Bacillus licheniformis for a potential application in the food industry
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Youness HSANAUniversité de Brest Linkedin profil 12:00-12:05 (05min)
› Microalgal extract: an innovative treatment to control Brettanomyces buxellensis in oenology
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Chloé ABRYUniversité de Bordeaux Linkedin profil 12:05-12:10 (05min)
› A novel, most-probable-number-based strategy for dairy propionic acid bacteria quantification in raw milk to prevent hard cheese spoilage
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Carola BUCHERBOKU University Linkedin profil 12:10-12:15 (05min) ›12:15 (10min)
›12:25 (1h35)
12:25 - 14:00 (1h35)
Lunch
›14:00 (45min)
Keynote : Microbiological challenges for plant-based meat and dairy analogues
Masja NIEROP GROOT
› Keynote
14:00 - 14:45 (45min)
Keynote : Microbiological challenges for plant-based meat and dairy analogues
Masja NIEROP GROOT Keynote
14:45 - 15:25 (40min)
Plant based alternatives : new ingredients, new challenges
Conference
› How food processing and storage affect Bacillus cereus presence in pea protein-based products?
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Véronique BROUSSOLEINRAE Linkedin profil 14:45-15:05 (20min)
› Identification of spoilage microorganisms in plant-based dairy alternatives and their resistance to pulsed electric field (PEF) processing
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Arisa THAMSUAIDEEELEA Technology Linkedin profil 15:05-15:25 (20min) ›15:25 (20min)
›15:45 (45min)
15:45 - 16:30 (45min)
Coffee break / Posters
16:30 - 17:25 (55min)
Plant based alternatives : new ingredients, new challenges
Conference
› Spore heat resistance of plant-based spoilers: the common suspects and the unknowns
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Heidy DEN BESTENWageningen University Linkedin profil 16:30-16:50 (20min)
› Inactivation of mesophilic and thermophilic bacterial spores in UHT-treated ambient stable plant-based milk alternatives
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› Highlighting the interactions prevailing between Brettanomyces bruxellensis and Oenococcus oeni in an oenological context
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Laura OLAZABALUniversité de Bordeaux Linkedin profil 17:10-17:15 (05min)
› Predicting the alteration of liquid eggs associated with the growth of psychotropic Bacillus cereus sensu lato
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Yvan LE MARCAdria Linkedin profil 17:15-17:20 (05min)
› Implementation of an iChip domestication technique to find new spore forming bacteria for biocontrol in the food industry
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Hadrien ALLAINUniversité de Brest Linkedin profil 17:20-17:25 (05min) ›18:00 (1h)
18:00 - 19:00 (1h)
Welcome Cocktail
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| Session | Speech | Logistics | Break | Tour |
