IJERPH Webinar | The Use of Starter Cultures to Improve Food Safety
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4th IJERPH Webinar
The Use of Starter Cultures to Improve Food Safety
An increasing world population makes it necessary to improve food quality and safety, while ensuring food security. Moreover, the modern consumer, more informed and more demanding, avoids foods with too many chemical additives, preferring foods without added additives or low on these. Therefore, one of the current challenges of food industry is to produce safe and enough reducing or eliminating preservatives. Starters are natural, indigenous, microbial cultures that are added to fermented foods, alone or combined, in order to improve food safety, sometimes enabling the reduced use of added preservatives.
The goal of this webinar is to foster a discussion on the use of starter cultures able to increase safety in fermented foods, such as meat, fish, dairy, vegetables, and fruits, among others.
Date: 2 June 2022
Time: 3:30 pm CEST | 9:30 am EDT | 9:30 pm CST Asia
Webinar ID: 828 3234 3468
Webinar Secretariat: ijerph.webinar@mdpi.com
Meet Our Speakers
Dr. Marta Laranjo
MED-Mediterranean Institute for Agriculture, Environment and Development, Universidade de Évora, Portugal;
Marta Laranjo holds a Ph.D. in Biology and is a senior researcher at MED - Mediterranean Institute for Agriculture, Environment and Development (Food Science and Technology Group), Universidade de Évora, Portugal. She is also the executive director of the UNIMED Subnetwork on Food and Water. An expert on microbiology and molecular biology, her main interests include food microbiology, with a special emphasis on starter cultures and the dynamics of food microbiota. She has published several book chapters and numerous research papers in international peer-reviewed journals. She is also a frequent reviewer for several journals in the areas of microbiology and molecular biology. Dr. Laranjo has supervised several Ph.D., Master, and undergraduate students.
On Thursday, 2 June 2022, MDPI and the International Journal Of Environmental Research And Public Health organized the 4th webinar on IJERPH, entitled "The Use of Starter Cultures to Improve Food Safety".
The introduction was held by the Chair of the webinar, Dr. Marta Laranjo, who is is a senior researcher at MED - Mediterranean Institute for Agriculture, Environment and Development (Food Science and Technology Group), at the Universidade de Évora, Portugal.
The first speaker was Dr. Teresa Semedo-Lemsaddek with her presentation "Dairy Foods: Current Applications and Future Trends". The second presentation was held by Dr. María Vázquez Hernández with her presentation "Healthy Fermented Beverages: The Rise of Kombucha". The last presenter was Dr. Christophe Chassard with his presentation "Lactic Starter Dose Shapes S. aureus and STEC O26:H11 Growth, and Bacterial Community Patterns in Raw Milk Uncooked Pressed Cheeses".
The presentations were followed by a Q&A and a discussion, moderated by the Chair Dr. Marta Laranjo. The webinar was offered via Zoom and required registration to attend. The full recording can be found here on Sciforum website. In order to stay updated on the next webinars on IJERPH be sure to sign up for our newsletter by clicking on “Subscribe” at the top of the page.
Guest Editor: Dr. Miguel Elias
Assistant Guest Editors: Dr. Maria João Fraqueza, Dr. Marta Laranjo & Dr. Luís Patarata
Deadline for manuscript submissions: closed (31 March 2021)