26th International ICFMH Conference - FoodMicro 2018
In-Person Event
Sep 03 - 06, 2018
Berlin, Berlin, DESpeakers
OVERVIEW
26th International ICFMH Conference - FoodMicro 2018 is organized by MCI Deutschland GmbH and will be held from Sep 03 - 06, 2018 at Free University of Berlin, Berlin, Germany.
The field of food microbiology has changed rapidly in the last decades and new methods help scientists all over the world to master the challenges of the 21st century. Socioeconomic changes cause also changes in food production, supply, and handling. New problems concerning spoilage and transmission of pathogens occur worldwide.
Moreover, the area of functional and novel foods gains importance and probiotic bacteria are in the focus of international research. To merge these different research areas we have chosen "Biodiversity of Foodborne Microbes" as our common theme. It is our goal to offer you an excellent programme, both, in its scientific diversity and depth. This will be achieved by the scientific expertise of the selected national and international committees and in close cooperation with the members of the International Committee on Food Microbiology and Hygiene (ICFMH).
Germany has a long tradition in microbiology and famous researches such as Robert Koch, Theodor Escherich, Carl Woese, Ferdinand Cohn, and Lothar Leistner have shaped the microbiological sciences. Today, we would like to offer scientists and experts from all over the world this conference as a unique opportunity to present and discuss their current research, facilitate creative exchange of ideas, encourage new friendships and renew existing ones. We hope that you enjoy FoodMicro 2018 as scientifically as well as personally rewarding. We are very much looking forward to meet you in Berlin in 2018!
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
With best regards,
Congress Presidents
Herbert Schmidt, Barbara Becker, Thomas Alter
Price:
Tickets from: EUR 300
Speakers:
Assoc. Prof. Kostas Koutsoumanis, Assoc. Prof., PhD Maria L. Marco, Prof. Dr. Lothar H. Wieler, Prof. Una Ryan, Univ. Prof. Dr. Monika Ehling-Schulz
Additional details will be posted as soon as they are available.
The field of food microbiology has changed rapidly in the last decades and new methods help scientists all over the world to master the challenges of the 21st century. Socioeconomic changes cause also changes in food production, supply, and handling. New problems concerning spoilage and transmission of pathogens occur worldwide.
Moreover, the area of functional and novel foods gains importance and probiotic bacteria are in the focus of international research. To merge these different research areas we have chosen "Biodiversity of Foodborne Microbes" as our common theme. It is our goal to offer you an excellent programme, both, in its scientific diversity and depth. This will be achieved by the scientific expertise of the selected national and international committees and in close cooperation with the members of the International Committee on Food Microbiology and Hygiene (ICFMH).
Germany has a long tradition in microbiology and famous researches such as Robert Koch, Theodor Escherich, Carl Woese, Ferdinand Cohn, and Lothar Leistner have shaped the microbiological sciences. Today, we would like to offer scientists and experts from all over the world this conference as a unique opportunity to present and discuss their current research, facilitate creative exchange of ideas, encourage new friendships and renew existing ones. We hope that you enjoy FoodMicro 2018 as scientifically as well as personally rewarding. We are very much looking forward to meet you in Berlin in 2018!
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
With best regards,
Congress Presidents
Herbert Schmidt, Barbara Becker, Thomas Alter
Price:
Tickets from: EUR 300
Speakers:
Assoc. Prof. Kostas Koutsoumanis, Assoc. Prof., PhD Maria L. Marco, Prof. Dr. Lothar H. Wieler, Prof. Una Ryan, Univ. Prof. Dr. Monika Ehling-Schulz
Additional details will be posted as soon as they are available.
KEY DATES
03 Sep, 2018
Event Start Date
06 Sep, 2018
Event End Date
SPECIALITIES
Immunology and MicrobiologyFood ChemistrySUGGESTED HOTELS
CONFERENCE VENUE
Henry Ford Building of the Free University of BerlinRELATED CONFERENCES & LIVE WEBINARS
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