12 November 2025 (Morning) |
13 November 2025 (Morning) |
| Session 1. Fermentation and Micro-Organism/Biotechnology Flash Poster list and presentation order available HERE |
Session 3. Fermented Foods, Drinks, and Food Safety Flash Poster list and presentation order available HERE |
12 November 2025 (Afternoon) |
13 November 2025 (Afternoon) |
|
Session 2. Fermentation and sensory profiles/impact |
Session 4. Fermentation and Health (Nutraceutical Impact) |
IOCFE 2025 Day 1
Session 1. Fermentation and Micro-Organism/Biotechnology
Date: 12 November 2025 (Wednesday)
Time: 9:00 (CET, Basel) | 04:00 (EDT, New York) | 16:00 (CST Asia, Beijing)
|
CET |
Speaker |
Title |
| 9:00–9:05 |
Prof. Dr. Antonio Morata |
Opening Speech |
| 9:05–9:15 |
Mr. Peter Roth |
Publisher's Welcome |
| 9:15-9:45 |
Prof. Dr. Paola Domizio |
Welcome from the session chair and keynote speech |
| 9:45-10:05 |
Prof. Maria Angeles del Pozo Bayón |
Yeast Derivatives and Their Impact on Wine Aroma |
| 10:05-10:25 |
Prof. Piergiorgio Comuzzo |
Emerging technologies and biotechnologies for yeast derivatives tailor-made for specific winemaking applications |
| 10:25-10:35 |
Yaiza Rodríguez |
Evaluation of alternative sanitization treatments for sulfites to promote the implantation of Lachancea thermotolerans in winemaking |
| 10:35-10:45 |
Chiara Nadai |
Impact of nitrogen supplementation, cooling rate, and SO₂ addition timing on yeast viability and acetaldehyde production during the post-fermentation phase of wine |
| 10:45-10:55 |
Manuel Ramírez |
A new strategy to increase the hybridization rate between wine strains of Torulaspora delbrueckii |
| 10:55-11:05 |
Maria Soler |
Improvement of acidification and sensory profile in Verdejo white wines through co-inoculation of Lachancea thermotolerans and Metschnikowia pulcherrima |
| 11:05-11:15 |
Jasmine Hadj Saadoun |
Exploring the potential of a new biostimulant created via the fermentation of agri-food leftovers for more sustainable agriculture practices |
|
11:15-12:00 |
Flash Poster Presentations for Session 1 |
|
|
BREAK |
||
Session 2. Fermentation and Sensory Profiles/Impact
Date: 12 November 2025 (Wednesday)
Time: 14:00 (CET, Basel) | 09:00 (EDT, New York) | 21:00 (CST Asia, Beijing)
|
CET |
Speaker |
Title |
| 14:00–14:30 |
Prof. Alice Vilela |
Welcome from the session chair and keynote speech |
| 14:30-14:50 |
Prof. Francisco Carrau |
Metabolic Contributions of Hanseniaspora vineae to Fermentative Flavor Complexity |
| 14:50-15:00 |
Mariagiovanna Fragasso |
Integrated Characterization of Lactic Acid Bacteria from Subappennino Dauno Sheep Milk (Gentile di Puglia) for Pecorino Cheese Production and Cereal-Based Fermented Beverage Development: a Case Study from Italian Marginal Areas |
| 15:00-15:10 |
María Laura Raymond Eder |
Vitis-associated microbial communities shape volatile profiles of fermented grape juices without altering grape varietal identity |
| 15:10-15:20 |
Alessio Altomare |
Role of Yeast Derivative Products in enhancing alcoholic fermentation |
| 15:20-15:30 |
Josep Blasco |
Inoculated sourdoughs and associated bread aromatic profiles |
| 15:30-15:40 | Maria Lucia Valeria de Chiara Selected Oral Speaker |
Kefir-enriched alginate coating for fresh-cut apples: a natural biopreservation strategy to enhance microbial stability and produce quality |
| 15:40-15:50 |
Valentina Civa |
Impact of Saccharomycodes ludwigii yeast derivatives on the chemical, physical, and sensory characteristics of Garnacha Blanca and Tempranillo Blanco wines |
| 15:50-16:00 |
Ines Horcajo Abal |
Impact of commercial cream yeast on acidity and sulphur dioxide combination in high quality wines |
|
16:00-16:35 |
Flash Poster Presentations for Session 2 |
|
IOCFE 2025 Day 2
Session 3. Fermentation: Foods, Drinks, and Food Safety
Date: 13 November 2025 (Thursday)
Time: 9:00 (CET, Basel) | 04:00 (EDT, New York) | 16:00 (CST Asia, Beijing)
|
CET |
Speaker |
Title |
| 9:00–9:05 | Prof. Dr. Iris Loira Session Chair |
Welcome from the session chair |
| 9:05-9:35 | Prof. Vittorio Capozzi Keynote Speaker |
Promoting innovation of fermented foods: insight from COST Action PIMENTO (CA20128) |
| 9:35-9:55 | Prof. Dr. Iris Loira Invited Speaker |
Ultra-high pressure homogenisation (UHPH) for controlling protein haze in wine after fermentation |
| 9:55-10:05 | Abrar Hussain Selected Oral Speaker |
Exploring the Probiotic Potential of Enterococcus faecium Strains Through Skimmed Milk Fermentation |
| 10:05-10:15 | Joana Ferreira Selected Oral Speaker |
Valorization of Orange Peel By-Products in Kefir Cream Cheese: Impact on Physicochemical, Microbiological, and Functional Properties |
| 10:15-10:25 | Antonia Corvino Selected Oral Speaker |
Fermentation-Driven Improvement of Antioxidant Properties in Minimally Processed Fermented Plant-Based Beverages |
| 10:25-10:35 | Agustina Caffarratti Selected Oral Speaker |
Cross-Tolerance to Sulfite (SO₃H⁻) and Selenite (SeO₃2⁻) in Saccharomyces cerevisiae Strains Carrying SSU1-Associated Chromosomal Rearrangements |
| 10:35-10:45 | Arianna De Risi Selected Oral Speaker |
The influence of the type and geographic origin of the SCOBY starter culture on the microbiological and physicochemical quality of tea, milk, and rice types of Kombucha beverages |
| 10:45-10:55 | Rita Cepeda Selected Oral Speaker |
Natural Biocontrol Strategies Against Brettanomyces for Sulphite-Free Wine Preservation |
| 10:55-11:05 | Andrii Tarasov Selected Oral Speaker |
Microbiological stability of dealcoholised wines using SO2 and sorbic acid |
| 11:05-11:55 | Flash Poster Presentations for Session 3 - 50 mins at the end of the morning session (4 mins per presenter) Please find the Session 3 Poster Presenters and their presentation order HERE |
|
|
BREAK |
||
Session 4. Fermentation and Health (Nutraceutical Impact)
Date: 13 November 2025 (Thursday)
Time: 14:00 (CET, Basel) | 09:00 (EDT, New York) | 21:00 (CST Asia, Beijing)
|
CET |
Speaker |
Title |
| 14:00–14:30 |
Prof. Dr. Manuel Malfeito-Ferreira |
Welcome from the session chair and Keynote Speaker |
| 14:30-14:50 | Prof. Gustavo Cordero-Bueso Invited Speaker |
Viruses and their Interaction with wine Yeasts: Impacts on adaptive evolution, fermentation performance, and Sherry wine ageing |
| 14:50-15:00 | Fazlurrahman Khan Selected Oral Speaker |
Friendly Fermenters or Toxic Triggers?: Metabolic mapping and phylogenetic analysis of biogenic amines-producing and degrading lactic acid bacteria |
| 15:00-15:10 | Siham Moussaid Selected Oral Speaker |
Functional properties of camel milk fermented by their probiotic lactic acid bacteria |
| 15:10-15:20 | Lina Ramanauskaitė Selected Oral Speaker |
Effect of Certain Food Additives on Lactococcus lactis Strains Intended to be Used for Dairy Food Fermentation |
| 15:20-15:30 | Ilaria Mannazzu Selected Oral Speaker |
Propionibacteria in Action: Unveiling the Hidden Value of Second Cheese Whey |
| 15:30-15:40 | Aldana Lucia Delgado Cuadros Selected Oral Speaker |
Enhanced Carotenoid Production by Rhodotorula mucilaginosa Cultivated Under LED Illumination in a Photobioreactor |
| 15:40-15:50 | Mariagiovanna Fragasso Selected Oral Speaker |
Microbial-associated Foods and the Mediterranean Diet: Implications for the Design of Microbial-depleted and Microbial-enriched Diets |
| 15:50-16:00 | Israel Bautista Hernández Selected Oral Speaker |
Valorization of Residual Spirulina platensis biomass fermented by Aspergillus oryzae in biorefinery solid-state process |
|
16:00-16:35 |
Flash Poster Presentations for Session 4 - 35 mins at the end of the afternoon session (4 mins per presenter) Please find the Session 4 Poster Presenters and their presentation order HERE |
|