Keynote Speaker

Assoc. Prof. Kostas Koutsoumanis
Thessaloniki, Greece

Assoc. Prof., PhD Maria L. Marco
Californie, USA

Prof. Dr. Lothar H. Wieler
Berlin, Germany

Prof. Una Ryan
Murdoch, Australia

Univ. Prof. Dr. Monika Ehling-Schulz
Vienna, Austria



Programme Updates will be published here as soon as possible.


Main Topics –
Biodiversity of Foodborne Microbes

Exploring biodiversity in microbial ecosystems along the food chain

  • Food-associated microbial ecosystems: in the primary production environment: soil, water, feed
  • Microbial ecosystems in the food processing environment: house microbiota, biofilms
  • Microbial ecosystems of foods: meat, fish, insect and plant based foods, fermented foods
  • Influence of food on the oral microbiome
  • Influence of foods on the gastrointestinal microbiome


Ecology and interactions in food-associated microbial communities

  • Communication /quorum sensing
  • Impact of antibiotic production and antibiotic resistance
  • Mechanisms of stress adaptation in the food processing environment
  • Evolution of virulence
  • Catabolic, anabolic, and metabolic networks of foodborne microbial communities


State of the Art techniques for the analysis of biodiversity and microbial interactions of foodborne microbes

  • NGS techniques, metabolomics, proteomics


Impact of interventions during food production on microbial biodiversity

  • Food hygiene
  • Process hygiene
  • Predictive microbiology
  • Advanced processing and preservation methods
  • Protective cultures, biocontrol


Microbiological spotlights (open topics)

  • Food-borne bacterial pathogens
  • Antibiotic resistance
  • Outbreaks
  • Microbial toxins in food
  • Fungi/mycotoxins
  • Foodborne viruses
  • Protozoa



  • Analysis of biodiversity in microbial biofilms
  • Predictive Microbiology