The 1st International Online Conference on Fermentation
Conference Closed and Winner Announcement
On behalf of the conference organizing committee, we would like to express our appreciation to all the participants for their contributions. From all accounts, the meeting was a success.
The Best Oral Presentation Awards and Best Poster Awards of IOCFE 2025 have been evaluated. Please refer to the Winner Announcement.
Accepted abstracts are eligible for publication in a Special Issue of Fermentation (ISSN: 2311-5637, Impact Factor 3.3), with a 20% discount on the publication fee.
Click HERE for more details.
the chair
It will focus on interesting topics in the following four tracks:
- Fermentation and Micro-Organism/Biotechnology
- Fermentation and Sensory Profiles/Impact
- Fermentation Foods, Drinks, and Food Safety
- Fermentation and Health (Nutraceutical Impact)
The conference will feature keynote speakers in these topics. It will also be possible to participate through flash talks, e-posters, and oral presentations. All submissions will be evaluated by an expert scientific committee.
Feel free to submit your abstract and participate in this amazing event. All accepted abstracts will be available online in open access form on Sciforum.net during and after the conference.
All accepted abstracts will be available online in open access form on Sciforum.net during and after the conference.
Universidad Politécnica de Madrid (UPM), Madrid, Spain
Chairman of IOCFE2025
Meet the Event Chair
Important Dates
- Abstract submission deadlineAug 08, 2025
- Abstract acceptance notificationSep 08, 2025
- Registration end dateNov 07, 2025
Meet Our Speakers
Prof. Dr. Paola Domizio
Department of Agriculture, Food, Environment and Forestry (DAGRI) - University of Florence, Firenze, Italy;
Paola Domizio is a professor of Food Technology in the Department of Agriculture, Food, Environment, and Forestry (DAGRI) at the University of Florence.
She coordinates the Master's Degree Program in “Sustainable Innovation in Viticulture and Oenology” at the University of Florence.
She is a lecturer in:
• “Planning and Management of the Winemaking Process” in the Inter-University Florence-Pisa Master's Degree Course in “Sustainable Innovation in Viticulture and Oenology”.
• ""Stabilization and Conditioning of Wines"" in the undergraduate courses in ""Viticulture and Oenology"" at the School of Agriculture at the University of Florence.
During her teaching and research activities, she spent several periods abroad at the Biotechnology Research Institute (CNR) in Montreal, Canada, and the Department of Viticulture and Enology at the University of California, Davis.
Her research has mainly focused on:
• Purification and chemical characterization of glycoproteins released by yeasts during alcoholic fermentation, as well as the evaluation of their impact on the stability of fermented beverages.
• Evaluation of the impact of non-Saccharomyces yeasts and their derivatives on wine quality and stability
• Evaluation of yeast enzymatic activities and formation of secondary compounds and aromas in winemaking processes
• Evaluation of the chemical and physical parameters involved in wine colloidal stability.
She has produced more than 80 scientific contributions published in peer-reviewed journals with an impact factor, as well as in national and international journals related to the oenological sector. Different contributions have been presented at national and international conferences.
Prof. Dr. Alice Vilela
Chemistry Research Centre-Vila Real (CQ-VR), Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro, Portugal;
Alice Vilela holds a degree in Enology, a Master's degree in Genetics and Species Improvement, and a PhD in Microbiology from the University of Trás-os-Montes e Alto Douro (UTAD). She began her teaching career at UTAD in 1999 and is currently an Assistant Professor in the Department of Agronomy at the School of Agricultural and Veterinary Sciences (ECAV). Her teaching experience encompasses undergraduate, master's, and doctoral courses, and she serves as the head of several curricular units, advising students across three teaching cycles. She is involved in university management activities, holding leadership positions as Director of the Master's Degree in Oenology and Viticulture and Vice-Director of the Bachelor's Degree in Oenology. She is the Director of the UTAD Tasters panel. Actively participates in disseminating knowledge, organizing and participating in international and national events, and university extension activities within and outside Portugal. Participated in more than 20 strategic projects with competitive financing and national and global partnerships. Her research focuses on the bioreduction of volatile acidity in wines, biodealcoholization of wines, sensory evaluation of food and wines, and development of sensory tests. With an h-index of 26, she has published 90 articles in international scientific journals, 14 technical articles, 24 book chapters, and over 100 conference proceedings. She is an active reviewer for several SCI journals, including Food Research International, Journal of the Science of Food and Agriculture, Food Chemistry, Journal of Gastronomy and Food Science, and several MDPI journals (Foods, Fermentation, Beverages, and Molecules). Additionally, she serves as an Academic Editor and is a member of the Editorial Board of several SCI journals. In 2021-2024, Stanford University, USA, recognized her as among the world's 2% most cited scientists.
Prof. Vittorio Capozzi
Institute of Sciences of Food Production, National Research Council (CNR) of Italy, Foggia, Italy;
Vittorio Capozzi is Senior Researcher at the Institute of Sciences of Food Production, Italian National Research Council (CNR). He got his PhD in Biotechnology of Food Products, discussing a thesis about the molecular biology of lactic acid bacteria . During his Ph.D., he spent 9 months in Dijon (France), working at the Institut Jules Guyot, Université de Bourgogne and at the National School of Biology Applied to Nutrition and Food. He has post-doc experiences in the following institutions: Agricultural Research Council (CRA) of Italy, University of Foggia, Science Institute of Vine and Wine of the Bordeaux University (visiting), Free University of Bozen, Edmund Mach Foundation.
Prof. Dr. Manuel Malfeito-Ferreira
LEAF, Linking Landscape, Environment, Agriculture and Food Research Center, School of Agriculture, University of Lisbon, Tapada da Ajuda, Lisboa, Portugal;
Manuel is an Associate Professor at the Instituto Superior de Agronomia (ISA), University of Lisbon, teaching classes related with Food and Wine Microbiology since 1987. His research is mainly related with food and wine spoilage yeasts, microbial ecology of the vineyard environment and wine tasting methods. He recently begun to uncover the ancestral winemaking techniques to valorise wine historical heritage. He believes that wine is more than just a drink and to be properly appreciated other tasting approaches using emotional responses should be used. Since his first work in the production of sparkling wine by the continuous method, in 1986, he is winemaker in several Portuguese wineries and organizes cultural and gastronomic events. The divulgation book “Mastering the art of enjoying wine, from Enology to Enosophy” is the reflect of his ideas about the wine world.
- 1. Fermentation and micro-organism/biotechnology
- 2. Fermentation and sensory profiles/impact
- 3. Fermented foods, drinks, and food safety
- 4. Fermentation and health (nutraceutical impact)
Sponsors and Partners
Organizer
Media partner
On behalf of the chairs of IOCFE 2025, we are pleased to announce the winners of the Best Oral Presentation Awards and Best Poster Awards.
The Best Oral Presentation Awards have been awarded to:
| ID | Title | Authors |
|
sciforum-136864 |
Exploring the potential of a new biostimulant created via the fermentation of agri-food leftovers for more sustainable agriculture practices |
Jasmine Hadj Saadoun, Ilaria Marchioni, Samreen Nazeer, Luca Fontechiari, Alessia Levante, Camilla Lazzi |
| sciforum-136776 | Kefir-enriched alginate coating for fresh-cut apples: a natural biopreservation strategy to enhance microbial stability and produce quality | Maria Lucia Valeria de Chiara, Michela Palumbo, Maria Cefola, Vittorio Capozzi |
| Sciforum-136877 | Cross-Tolerance to Sulfite (SO₃H⁻) and Selenite (SeO₃2⁻) in Saccharomyces cerevisiae Strains Carrying SSU1-Associated Chromosomal Rearrangements | Agustina Caffaratti, Maria Laura Raymond Eder, Alberto Luis Rosa |
| sciforum-136342 | Enhanced Carotenoid Production by Rhodotorula mucilaginosa Cultivated Under LED Illumination in a Photobioreactor | Aldana Lucia Delgado Cuadros, Nayeli Ortiz Silos, Kevin Tejada Meza, Gilberto Colina Andrade, Terán Hilares Ruly |
The Best Poster Awards have been awarded to:
| ID | Title | Authors |
|
sciforum-136897 |
Exploring the Glucose Transport System of Torulaspora delbrueckii: Genomic and Functional Characterization |
Bruna Oliveira, Susana Chaves, Ricardo Franco Duarte, Maria João Sousa |
| sciforum-143752 | The Effect of Different Cryoprotectants on the Survival Rate of Freeze-dried Lactic Acid bacteria (LAB) Powder for Cucumber Fermentation | Marinich NET, Reasmey Tan, Sophak Phourng, Dolla Bross, Socheata Mao, Yve Wache |
| Sciforum-136790 | Biological tools for microbial control: Leuconostoc mesenteroides and Lactiplantibacillus plantarum strains isolated from Apulian honeys as promising antifungal agents | Ester Presutto, Maria Lucia Valeria de Chiara, Vittorio Capozzi, Giuseppe Spano, Mariagiovanna Fragasso |
| sciforum-143686 | Use of Weissella cibaria BAL3C-5 B2 to produce functional breads enriched in vitamin B2 and fortified with dextran | José Ángel Ruiz Masó, Annel Magdalena Hernández-Alcántara, Rosana Chiva, Pilar Gómez, Elisa Gallego, Alicia Bellanco, Mª Teresa Dueñas, Lidia Tomás-Cobos, Teresa Requena, Mª Carmen Martínez-Cuesta, Mercedes Tamame, Gloria del Solar |