• A. Food Microbial Ecology

    1. Food Microbial Ecosystem of Animal and Plant Origin
    2. Food Microbial Ecosystem of Fermented Foods of Animal and Plant Origin
    3. Food Microbial Ecosystem of Wine
    4. Food Microbial Ecosystem of Beverages, Water
    5. Food Microbial Ecosystem of Food Ingredients
    6. Food Processing Environment; From Industry to Kitchen (Biofilms, Biofouling etc.)

  • B. Microbiome; factors affecting microbial diversity and physiology

    1. Across the Food Chain
    2. In human; Oral – GI Tract
    3. Mechanisms of Stress Adaptation in the Food Processing Environment

  • C. Studying and enlightening food microbial ecosystem and microbiome

    1. Systems Approach or “Systems thinking”
    2. Introducing Systems Biology; Metabolic Networks of Food Microbial Communities
    3. From Single Cell to Well Organized Communities; A Socio-Microbiology Approach
    4. Resistance / Virulence Induced Under Stress Conditions
    5. NGS Applications
    6. Omics (Genomics, Proteomics, Transcriptomics, Metabolomics)

  • D. Scientific Diversity Serving Food Microbiology

    1. Big Data and Food Microbiology
    2. Food Safety Culture
    3. Internet of Things – Internet of Foods
    4. Sensors in Food Microbiology
    5. Process Analytical Technologies
    6. Rapid Methods in Food Diagnostics

  • E. Food Safety in 2050- is it too early?

    1. Omics and Risk Assessment
    2. Quantitative Microbial Risk Assessment
    3. Food Safety Authorities and Other Stakeholders – Assessing Communicating and Managing Risks
    4. Emerging Risks
    5. Climate Change
    6. Food Safety Global or Local

  • F. Controlling and predicting microorganisms in food ecosystems

    1. Air and Process Hygiene in Food Environments
    2. Predictive Microbiology
    3. Mild Preservation Methods
    4. Optimal Process Design
    5. Protective Cultures, Biocontrol

  • G. Food Microbiology in the context of One-Health (animal, plant and human)

    1. Tools for Epidemiological Investigation
    2. Antibiotic Resistance
    3. Microbial Toxins in Food
    4. Food Mycology
    5. Foodborne Viruses/ Protozoa
    6. From GI tract to gut-brain axis; The Role of Probiotics