08:00
09:00
10:00
11:00
12:00
13:00
14:00
15:00
16:00
17:00
18:00
19:00
8:30 - 9:00 (30min)
Registration and welcome coffee
Registration
9:00 - 9:20 (20min)
Opening session
9:20 - 10:05 (45min)
Keynote : Impact of climate change on Food Spoilers
Jeanne-Marie MEMBRÉ
Keynote
 | Jeanne-Marie MEMBRÉINRAE Linkedin profil |
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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Umea Universitet
Linkedin profil 10:05-10:25 (20min)
Vishnu RAGHURAM
Umea Universitet
Linkedin profil 10:05-10:25 (20min)
10:25 - 11:15 (50min)
Coffee break / Posters
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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Universita degli Studi di Padova
Linkedin profil 11:15-11:35 (20min)
Barbara CARDAZZO
Universita 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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Université de Bordeaux
Linkedin profil 11:35-11:55 (20min)
Audrey VIGNA
Université 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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Corbion
Linkedin profil 11:55-12:00 (05min)
Anh Linh NGUYEN
Corbion
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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Université de Brest
Linkedin profil 12:00-12:05 (05min)
Youness HSANA
Université de Brest
Linkedin profil 12:00-12:05 (05min)
› Microalgal extract: an innovative treatment to control Brettanomyces buxellensis in oenology
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Université de Bordeaux
Linkedin profil 12:05-12:10 (05min)
Chloé ABRY
Université 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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BOKU University
Linkedin profil 12:10-12:15 (05min)
Carola BUCHER
BOKU University
Linkedin profil 12:10-12:15 (05min)
12:25 - 14:00 (1h35)
Lunch
14:00 - 14:45 (45min)
Keynote : Microbiological challenges for plant-based meat and dairy analogues
Masja NIEROP GROOT
Keynote
 | Masja NIEROP GROOTWageningen University Linkedin profil |
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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INRAE
Linkedin profil 14:45-15:05 (20min)
Véronique BROUSSOLE
INRAE
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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ELEA Technology
Linkedin profil 15:05-15:25 (20min)
Arisa THAMSUAIDEE
ELEA Technology
Linkedin profil 15:05-15:25 (20min)
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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Wageningen University
Linkedin profil 16:30-16:50 (20min)
Heidy DEN BESTEN
Wageningen 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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16:50-17:10 (20min)
| Jeanne-Marie MEMBRÉINRAE Linkedin profil |
› Highlighting the interactions prevailing between Brettanomyces bruxellensis and Oenococcus oeni in an oenological context
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Université de Bordeaux
Linkedin profil 17:10-17:15 (05min)
Laura OLAZABAL
Université 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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Adria
Linkedin profil 17:15-17:20 (05min)
Yvan LE MARC
Adria
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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Université de Brest
Linkedin profil 17:20-17:25 (05min)
Hadrien ALLAIN
Université de Brest
Linkedin profil 17:20-17:25 (05min)
18:00 - 19:00 (1h)
Welcome Cocktail
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 - 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 - 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
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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)
12:40 - 14:00 (1h20)
Lunch
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 - 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 - 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
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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 - 18:00 (30min)
Gala Dinner - Departure
9:00 - 9:45 (45min)
Keynote : Mapping the microbiome in food industries to improve food quality and fight spoilage
Francesca DE FILIPPIS
 | Francesca DE FILIPPISUniversity 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
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Université de Brest
Linkedin profil 09:45-10:05 (20min)
Charlotte RÉANT
Université 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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Novergian University of Life Science
Linkedin profil 10:05-10:25 (20min)
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
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BOKU University
Linkedin profil 11:10-11:30 (20min)
Carola BÜCHER
BOKU 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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University of Malta
Linkedin profil 11:30-11:50 (20min)
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
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Université de Brest
Linkedin profil 11:50-12:10 (20min)
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)
