INTERNATIONAL SEMINAR “ARTISANEFOOD: BIO-PRESERVATION AND RISK MODELLING APPROACHES”

24-25 May 2023

international seminar artisanefood

Bio-preservation and Risk Modelling Approaches

The International Seminar “ArtiSaneFood: Bio-preservation and Risk Modelling Approaches” is organised as the final scientific event of the PRIMA-funded project “Innovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods (2019-2023)”, and has as main objective to present to the scientific community project’s results dealing with the application of natural preservatives and biocontrol interventions for improving the safety of artisanal fermented foods produced in the Mediterranean.

The ArtiSaneFood International Seminar aims to bring together regional food producers and explore the creation of the ArtiSaneFood nucleus platform that could promote and sustain the development of future industry-driven national and international projects, in the wider context of quality, valorisation, nutrition and beneficial health effects.

Organisation

The event is organised by the Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança (IPB), Portugal, and the Laboratory of Physiopathology, Food and Biomolecules, LR17ES03, ISBST, University of Manouba, Tunisia.

Organising Committee

Ursula Gonzales Barron (SUSTEC, Instituto Politécnico de Bragança)
Vasco Cadavez (SUSTEC, Instituto Politécnico de Bragança)
Ana Sofia Faria (SUSTEC, Instituto Politécnico de Bragança)
Gisela Rodrigues (SUSTEC, Instituto Politécnico de Bragança)

Collaborators:
Yara Loforte (SUSTEC, Instituto Politécnico de Bragança)
Nathália Fernandes (SUSTEC, Instituto Politécnico de Bragança)
Laís Carvalho (SUSTEC, Instituto Politécnico de Bragança)
Rebeca Miranda (SUSTEC, Instituto Politécnico de Bragança)

Nourhene Boudhrioua (ISBST, University of Manouba)
Halima Elhatmi, (IRA, University of Gabes)
Rafika Chekir, (ISBST, University of Manouba)
Yosr Haffani, (ISBST, University of Manouba)
Khaoula Belguith (ISBST, University of Manouba)
Iness Essid (INAT, University of Carthage)

Scientific Committee

Alessandra de Cesare (University of Bologna, Italy)
Antonio Valero (University of Cordoba, Spain)
Fanny Tenenhaus-Aziza (CNIEL, France)
Fouad Achemchem (Ibn Zohn University, Morocco)
Gerardo Manfreda (University of Bologna, Italy)
Laurent Guillier (Anses, France)
Nourhene Boudhrioua (University of Manouba, Tunisia)
Panagiotis Skandamis (Agricultural University of Athens, Greece)
Spyridon Kintzios (Agricultural University of Athens, Greece)
Vasco Cadavez (Instituto Politécnico de Bragança, Portugal)
Ursula Gonzales-Barron (Instituto Politécnico de Bragança, Portugal)

Audience

Researchers in the fields of food preservation and processing, chemistry of extracts, functional foods, biotechnology, microbiology and food modelling; as well as regional food producers. Researchers are highly encouraged to submit their abstracts for presentation.

Location

Venue: Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Bragança, Portugal

The Workshop will take place in the Polytechnic Institute of Bragança

How to get there?

Escola Superior de Tecnologia e Gestão, 5300-252 Bragança

The Francisco Sá Carneiro in Porto (OPO) airport is the nearest International airport.

The following bus companies travel Porto – Bragança – Porto:

Directions from Porto airport

Topics of the Seminar

The scientific programme of the International Seminar “ArtiSaneFood: Bio-preservation and Risk Modelling Approaches” includes lectures and technical communications allocated in sessions focusing on the following themes:

  • Microbiological safety of artisanal fermented foods
  • Plant-based bio-preservatives as agents to ensure food quality
  • Bioprotective lactic acid bacteria in fermented foods
  • Microbiome characterisation of fermented foods
  • Challenge testing, dynamic predictive model and quantitative risk assessment
  • Miscellaneous topics on quality of traditional foods

Researchers are invited to participate in this International Seminar, by submitting an abstract on any of the topics above. Technical communications will be showcased in 10-min presentations.

Abstract submission

Submit your abstracts to artisanefood.prima@gmail.com according to template before 22 April 2023.

The Book of Abstracts will be assigned ISBN and published on the Zenodo community of the ArtiSaneFood PRIMA project (https://zenodo.org/communities/artisanefood/)

Template

Programme

PROGRAMME OF THE INTERNATIONAL SEMINAR “ARTISANEFOOD: BIO-PRESERVATION AND RISK MODELLING APPROACHES”

FINAL PROGRAMME

24th May 2023

  • Welcome session 9:15 – 9:30

    - President of IPB: Orlando Rodrigues
    - Mayor of Bragança: Hernâni Dias
    - Vice-Coordinator of CIMO: Filomena Barreiro
    - PRIMA Project Coordinator: Ursula Gonzales-Barron

  • Session 1: Bio-preservatives as agents to ensure quality of artisanal foods 9:30 – 10:00

    Keynote speech: “Antibacterial and antioxidant activities of Mediterranean plant and industrial coproducts” - Nourhene Boudhrioua

  • Coffee Break 10:00 – 10:15

  • Session 1: Bio-preservatives as agents to ensure quality of artisanal foods 10:15 – 12:15

    Oral presentations
    Moderators: Panos Skandamis and Halima Elhatmi

  • Lunch 12:15 – 13:45

  • Session 2: Bioprotective lactic acid bacteria in artisanal foods 13:45 – 14:15

    Keynote speech: “Bioprotective potential of autochthonous lactic acid bacteria in Moroccan Jben cheese and Merguez sausage” - Fouad Achemchem

  • Session 2: Bioprotective lactic acid bacteria in artisanal foods 14:15 – 16:00

    Oral presentations
    Moderators: Antonio Valero and Ines Essid

  • Coffee Break 16:00 – 16:15

  • Last annual meeting of the ArtiSaneFood consortium (WP leaders) 16:15 – 18:30

     

  • The Artisans Party 19:00 – 22:00

 

25th May 2023

  • Session 3: The microbiome of fermented foods 9:15 – 9:45

    Keynote speech: “Exploitation pathways of the microbiome characterisation of fermented foods” - Alessandra de Cesare

  • Session 3: The microbiome of fermented foods 9:45 – 11:30

    Oral presentations
    Moderators: Yosr Haffani and Fouad Achemchem

  • Coffee Break 11:30 – 11:45

  • Session 4: Predictive microbiology in fermented foods 11:45 – 12:15

    Keynote speech: “Utility of dynamic modelling for ensuring microbiological safety of artisanal foods” - Ursula Gonzales-Barron

  • Lunch 12:15 – 13:45

  • Session 4: Predictive microbiology in fermented foods 13:45 – 14:15

    Keynote speech: “Conduction of tailored challenge testing experiments in artisanal foods. Data preparation for modelling purposes” - Antonio Valero

  • Session 4: Predictive microbiology in fermented foods 14:15 – 15:45

    Oral presentations
    Moderator: Vasco Cadavez and Sihem Bellagha

  • Session 5: Quantitative risk assessment of artisanal foods 15:45 – 16:15

    Keynote speech: “Risk assessment of artisanal food products: importance of monitoring process parameters and microbiological quality” - Laurent Guillier

  • Coffee Break 16:15 – 16:30

  • Session 5: Quantitative risk assessment of artisanal foods and miscellaneous topics 16:30 – 18:00

    Oral presentations
    Moderators: Fanny Tenenhaus and Rafika Ben Chaouacha Chekir

  • ArtiSaneFood e-platform 18:00 – 18:30

    Presentation of the ArtiSaneFood e-platform for regional food producers - Vasco Cadavez

  • Closure of the project. Farewell 18:30
FINAL PROGRAMME

Instructions for presenters

For Oral Presenters

All oral presentations must be carried out in person. If this is not possible, the presenter should inform as soon as possible the Chair (ubarron@ipb.pt). In the event of a change in the presenter, please communicate it to the Chair.

Early in the morning or during the coffee/lunch break preceding a Session, the presenters programmed for such a session must save their presentation files in the laptop computer available in the session room.

Oral presentations must have a maximum duration of 10 minutes, plus 2 minutes of questions and answers. So, presenters are strongly advised to target the length of their presentations to 10 minutes.

For e-Poster Presenters

E-posters can be presented either in person or by video recording. In any case, the maximum length for presenting an e-Poster is 4 minutes. Inform Ms. Ana Sofia Faria (asofia.andrade@gmail.com) the modality of e-Poster presentation, and if opted for the video recording, e-mail her the video in time.

For Session Chairs

Before the Session starts, the Chairs should make sure that all presentations are available in the laptop and that the AV equipment is working.

At the start of the session, the Chairs should quickly introduce themselves and the title of the session, and call each presenter. The Chairs must keep time of each presentation, informing each speaker when they have 3 minutes left. It is advisable that, before the session, the Chairs calculate at which time each presentation should end and a new one start. If there is sufficient time for questions at the end of a presentation, the Chairs should invite and manage questions. The Chairs should have at least one question for each speaker if none is forthcoming from the audience. Long answers must be cut-off in order to stick to the schedule and encourage those involved to follow it up over coffee.

Registration

 

Registration: The small fee of EUR 50.00 includes Book of Abstracts, coffee breaks, lunch and the Artisans party.

Payment should be done by bank transfer to:
Bank Name: Agência de Gestão da Tesouraria e da Dívida Pública – IGCP, E.P.E.
SWIFT Bank Code: IGCPPTPL
IBAN Bank Code: PT50 0781 0112 00000007883 90

Make sure to include "Surname-Artisanefood" in the subject of the bank transfer receipt, and email it to: artisanefood.prima@gmail.com

Registration