While at @FoodMicro2024 in Burgos, Spain, I came across this impressive packaging innovation introduced by the 42C Company (the42degreescompany.com/). The packaging applies chemistry (exothermic reactions) to 'self heat' packaged food in 3 minutes. Dynamism in the food industry!
Segundo día completo en el congreso internacional @FoodMicro2024
Puedes encontrarnos cerca de nuestro póster P-164.
------------------------
Second full day at the international conference @FoodMicro2024
You can find us near our poster P-164.
Do you wanna know more?
What's happening in Burgos, Spain? 🌍
Our team members are participating at the 28th International ICFMH Conference @FoodMicro2024! Discover their innovative research on food preservation and microbial resistance.
sites.google.com/view/ohboos…
Large scale metagenomic analysis of the fermented beverage kefir. Liam Walsh. Teagasc, Ireland
- Microbial biomass as food ingredient: high nutritional quality and resource efficiency or high productivity? Myrsini Sakarika. Ghent University, Belgium
- To guide or not to guide? Comparison between guided and spontaneous fermentation of Boletus edulis in laboratory and culinary conditions: impact on microbial population and aromatic compounds. Francesco Martelli. University of Parma, Italy
Let's discuss about new methods in food microbiology and how they can help with food safety.
Starting: Prf. Panagoitis Skandamis from Agricultural University of Athens.
@FoodMicro2024#FoodMicro2024#FoodSafety
I am at the 28th international conference @FoodMicro2024 that is being held in Burgos.
At the 3rd floor you can find our poster, P-164.
Hope we can meet in person but if not feel free to contact me for any information you may need or want to learn about #ProficiencyTest.
Continuing the sessions with Keynote 1.1 in our auditorium: Microbial food ecology: from processing plants to food by Mieke Uyttendaele from Ghent University, Belgium.
In parallel…
In parallel… we have the Keynote 2.1: Addressing food safety and agri-food chain sustainability challenges through food microbiology research. Rafael Pagán. University of Zaragoza, Spain