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Topics

Biodiversity of microbial food spoilers

Biodiversity of bacterial, fungal food spoilers
Taxonomy, phylogeny of food spoilers
Friends or foes: how to discriminate starters, spoilers, pathogen
Impact of agricultural production methods or food processing
Impact of climate change

Physiology and metabolism

Spoilers behavior, fitness and functional properties
Methods for spoiler characterization, detection and enumeration from raw materials to final products (applied or applicable)
Enzymatic activities and their becoming in food
Secondary metabolites, product stability!
Impact of agricultural production methods or food processing

How to fight spoilers?

Impact of food processes, formulation, storage
Packaging strategies
Sanitation strategies
Spoiler identification and exposure assessment
Food waste and loss: industry concerns and needs

The scientific committee

Warren ALBERTIN

Bordeaux INP-ENSMAC

Warren Albertin is Professor at Bordeaux INP-ENSMAC, a public engineering graduate school dedicated to food Sciences & bioengineering. She conducts her research at the research unit Oenology (Institute of Vine and Wine Science - ISVV, University of Bordeaux). Her research interests focus on wine yeast biodiversity, of which the infamous wine spoiler Brettanomyces bruxellensis.

Laura CARROLL

Umeå University

Laura Carroll is a bioinformatician who develops and utilizes computational methods to improve foodborne pathogen surveillance, source tracking, outbreak detection, and risk evaluation efforts. She has specific expertise in the genomics and taxonomy of the Bacillus cereus group.

Francesca DE FILIPPIS

Department of Agricultural Sciences, University of Naples Federico II

Francesca De Filippis is Associate Professor of Microbiology at the Department of Agricultural Sciences of the University of Naples Federico II (Italy). She is a microbial ecologist with a background in Food Science. Her research interests span from food microbiology to the inter-connections among diet-human microbiome-health. She is expert in the study of microbial ecology in complex environments through the application of metagenomics and metatranscriptomics and in bioinformatics and biostatistics applied to high-throughput sequencing data. She is member of the Managing Board of the Task Force on Microbiome Studies of the University of Naples Federico II and of the Board of Professors of the PhD School in Food Science.

Kostas KOUTSOUMANIS

Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Aristotle University of Thessaloniki, Greece

Kostas Koutsoumanis is a Professor and Head of the Laboratory of Food Microbiology and Hygiene and of the Department of Food Science and Technology at Aristotle University of Thessaloniki, Greece, specializing in food safety and microbiology. He has held leadership roles in the European Food Safety Authority (EFSA) and is an expert for FAO/WHO on microbiological risk assessment. A prolific academic, he has published extensively, serves on editorial boards of leading journals, and frequently delivers keynote lectures at international conferences.

Heidy DEN BESTEN

Food Microbiology laboratory of Wageningen University

Heidy den Besten is Professor at the Food Microbiology laboratory of Wageningen University. Her research group focuses on ecology of foodborne pathogens. Her domain integrates the fields of mathematics and microbiology in order to understand and predict microbial behaviour from genome level to management level.

Angel MEDINA

Cranfield University

Ángel Medina, a mycologist specializing in fungal ecophysiology and mycotoxin production, earned his PhD in Microbiology from the University of Valencia in 2007, he received the prize for best thesis. With over 20 years of research, he has published extensively and contributed to projects improving the storage and quality of grains and groundnuts. In 2021, he became Head of the Applied Mycology Group and Director of Environment and Agrifood at Cranfield University, earning recognition like the British Mycological Society Berkeley Award.

Giancarlo PERONNE

Institute of Sciences of Food Production - National Research Council (ITALY) - CNR-ISPA

His main field of research are morphology, biology, ecology, eco-physiology, taxonomy and phylogenetics of toxigenic fungal species, mainly *Aspergillus* and *Penicillium*. He is also expert in culture collection and preservation of filamentous fungi, food mycology, microbiology, molecular biology, PCR methods, biological assays, genomics.

Franck DEVLIEGHERE

Research Unit Food Microbiology and Food Preservation, Dept Food Technology, Safety and Health, Faculty of Bio-science Engineering, Ghent University

Prof. Frank Devlieghere is specialised in the microbial aspects of food preservation with a focus on behaviour of food pathogens as well as spoilage organisms during the production and storage of food products. For this, a modelling approach is often used to allow a quantitative approach. Among several others, food packaging is a key food preservation method he is focusing on.

Alexander MATHYS

ETH Zurich, Head of Sustainable Food Processing Laboratory

Prof. Dr.-Ing. Alexander Mathys, a food technologist, received a doctoral degree in food processing in 2008. Since 2016, he has been Professor in Sustainable Food Processing at ETH Zurich, Switzerland, focusing on more efficiency and sustainability of value chains in food and feed. His current research focuses on material and energetic utilization of plant-based side streams, micro process engineering and extrusion for tailored structure formation and synthesis, innovative multi-hurdle technologies for gentle preservation of healthy and high-quality food, novel protein sources from microalgae and insects to improve food security as well as multi-indicator sustainability assessment as basic analysis in food processing.

Masja NIEROP GROOT

Wageningen University & Research, Wageningen Food & Biobased Research

Masja Nierop Groot is Senior Scientist leading the expertise field Applied Food Microbiology at Wageningen Food & Biobased Research. Her research activities focus on control of foodborne spoilage and pathogenic micro-organisms in food products and food production chains.

Vasilis VALDRAMIDIS

Laboratory of Food Chemistry, Department of Chemistry

Prof. Vasilis Valdramidis is an Assoc. Professor (h-index 43) at the Dept of Chemistry, and he holds a Ph.D degree in Chemical Engineering from the KULeuven, and a primary degree in Agriculture (Food Science and Technology) from the AUTh. He has more than 100 publications in peer-reviewed Journals, and chapters. He is active in the disciplines of quantitative microbiology, food safety and food preservation. He acted as coordinator in Marie Curie (CIG) and educational Erasmus + projects, while he acts/acted as PI of UM in several Horizon Europe, H2020 and FP7 projects. He is treasurer of the International Committee on Food Microbiology and Hygiene of the IUMS and he is currently in the editorial boards of *International Journal of Food Microbiology* and the *Journal of Food Protection*.

Ourania MISSIOU

Nestlé Product Technology Centre Lebensmittelforschung GmbH
(Singen, Germany)

Dr Misiou Ourania is a dedicated expert in food safety and quality, currently serving as a Quality Specialist at Nestlé. Her area of expertise lies in Predictive Microbiology and Quantitative Microbial Risk Assessment of food pathogens and spoilage microorganisms. Her PhD research focused on the impact of climate change on the growth of spoilage microorganisms in non-refrigerated food products.

Andreja RAJKOVIC

Research Unit Food Microbiology and Food Preservation Research Group Food Chemistry and Human Nutrition
Department of Food Technology, Safety and Health
Faculty Bio-Science Engineering
Ghent University

Prof. Andreja Rajkovic is an experienced researcher in food microbiology, pathogens, toxins, and contaminants such as microplastics, holding a professorship at Ghent University and University of Belgrade. As a President of the International Committee of Food Microbiology and Hygiene and as a member of Scientific Committee of Belgian Federal Agency for the Safety of the Food Chain he plays a pivotal role in advancing global food safety standards. His work bridges fundamental and applied research, policy, and international collaboration to advance global food safety standards.