FOLLOW US
Home
Committees
Program
Detailed Program
Thematic Topics
Plenary Speakers
Abstracts
Registration
Travel Grants
COVID-19 Protocols
CSR & Sustainability
Venue
Megaron Athens international Conference Centre
Meeting Halls
Getting There
General Facilities & Services
Hospitality
Accommodation
Social Events
Proposed Tours
Athens
Travel to Athens
Useful Information
Sponsors
Virtual Platform
Events
CONTACT
Home
Committees
Program
Detailed Program
Thematic Topics
Plenary Speakers
Abstracts
Registration
Travel Grants
COVID-19 Protocols
CSR & Sustainability
Venue
Megaron Athens international Conference Centre
Meeting Halls
Getting There
General Facilities & Services
Hospitality
Accommodation
Social Events
Proposed Tours
Athens
Travel to Athens
Useful Information
Sponsors
Virtual Platform
Events
CONTACT
A. Food Microbial Ecology
Food Microbial Ecosystem of Animal and Plant Origin
Food Microbial Ecosystem of Fermented Foods of Animal and Plant Origin
Food Microbial Ecosystem of Wine
Food Microbial Ecosystem of Beverages, Water
Food Microbial Ecosystem of Food Ingredients
Food Processing Environment; From Industry to Kitchen (Biofilms, Biofouling etc.)
B. Microbiome; factors affecting microbial diversity and physiology
Across the Food Chain
In human; Oral – GI Tract
Mechanisms of Stress Adaptation in the Food Processing Environment
C. Studying and enlightening food microbial ecosystem and microbiome
Systems Approach or “Systems thinking”
Introducing Systems Biology; Metabolic Networks of Food Microbial Communities
From Single Cell to Well Organized Communities; A Socio-Microbiology Approach
Resistance / Virulence Induced Under Stress Conditions
NGS Applications
Omics (Genomics, Proteomics, Transcriptomics, Metabolomics)
D. Scientific Diversity Serving Food Microbiology
Big Data and Food Microbiology
Food Safety Culture
Internet of Things – Internet of Foods
Sensors in Food Microbiology
Process Analytical Technologies
Rapid Methods in Food Diagnostics
E. Food Safety in 2050- is it too early?
Omics and Risk Assessment
Quantitative Microbial Risk Assessment
Food Safety Authorities and Other Stakeholders – Assessing Communicating and Managing Risks
Emerging Risks
Climate Change
Food Safety Global or Local
F. Controlling and predicting microorganisms in food ecosystems
Air and Process Hygiene in Food Environments
Predictive Microbiology
Mild Preservation Methods
Optimal Process Design
Protective Cultures, Biocontrol
G. Food Microbiology in the context of One-Health (animal, plant and human)
Tools for Epidemiological Investigation
Antibiotic Resistance
Microbial Toxins in Food
Food Mycology
Foodborne Viruses/ Protozoa
From GI tract to gut-brain axis; The Role of Probiotics