Events

This webinar will deal with: Raw foodstuffs naturally harbour endogenous microlora that will evolve during process and storage of food products. This autochtonous microflora is composed of detrimental/pathogenic bacteria as well as
potent beneficial microflora. Food products final qualities largely rely on the dynamic of these bacterial communities during storage. The biopreservation strategy aims at selecting and adding beneficial microflora in food for a better preservation . The presentation will thus deal with microbial ecology of food products, the mechanisms through which the beneficial microflora can outcompete the detrimental/pathogenic microflora. Biopreservation strategies in food production will be reported and future lines of research and perspectives will be drawn.

Further information and registration.