Super spoilers, wonder spores and diehard micro-organisms: New insights to integrate these super foes in food spoilage risk management.
There is always ONE, ONLY ONE, BUT ONE which is able to resist or resuscitate after inactivation processes, which is able to adapt or is naturally adapted to acid and/or low moisture formulations, as well as low temperature and/or heat treatment,… and this ONLY ONE is finally able to grow causing food spoilage and economical losses! This only one is always of major concern for food quality and production managers. How does one deal with them? One way to proceed is to learn more about these diehard microorganisms.
The challenge of this new edition of “Microbial Spoilers In Food” will be to gather scientists, food quality and production managers and project leaders in food innovation to exchange knowledge and experience on this specific topic.
This symposium will focus on
Biodiversity of microbial food spoilers
Physiology and metabolism of Spoiler microorganisms
enumeration methods for quality indicators
How to fight super spoilers?
It is the only event dedicated to spoilage. This meeting fills a gap and has everything to be part of the food science
Number of participants was perfect to get in contact with each other and even pay attention to posters
The program was well equilibrated and the level of the contribution was high. Do not change the concept, never change a winning concept, well done!
I thought the organisation was excellent before and during the congress, excellent reception, good coffee breaks and a very enjoyable gala dinner
Thank you so much for a wonderful conference, I thoroughly enjoyed it and learnt a lot!