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

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

 

Workshops

  • Analysis of biodiversity in microbial biofilms
  • Predictive Microbiology