9-9:15 a.m. Breakfast
9:15 a.m.-12:05 p.m. 1st laboratory session (mornings group)
12:05-12:15 p.m. Break
12:15-1 p.m. Ms. Laura Verdú Ortiz (AINIA,centro tecnológico, Paterna, Valencia):
• Microbiological stability and shelf-life studies: adapting to new consumer trends
1-2:25 p.m. Lunch
2:25-5 p.m. Microbiology companies · exhibition (Yersin group):
• Proficiency testing: driving quality and continuous improvement in food microbiology (LGC Standards)
• Show me your sampling method, and I’ll tell you who you are (MicroPlanet Laboratorios)
• Monitor today, avoid problems tomorrow. Clean surfaces, safe production (Neogen / Bioser)
• Room temperature preparation of sauces and gelatins by means of a high shear mixer: how to formulate with lower thickener content, reducing raw material cost and mixing time (Quimivita)
• MiStraCon: reduce time and errors in your media quality control with ready-to-use quantified reference strains. Scharlau latex agglutination test: rapid and reliable confirmation test of pathogenic microorganisms (Scharlab)
5-5:15 p.m. Break
5:15-6 p.m. Dr. Javier Pérez de Juan (Centro Nacional de Tecnología y Seguridad Alimentaria –CNTA–, San Adrián, Navarra):
• Food alerts, pathogenic microorganisms and risk assessment
6-6:30 p.m. Open discussion about risks: analysis, assessment, communication. Participants:
• Chairman: Dr. José Martínez Peinado (Universidad Complutense de Madrid, Madrid)
• Dr. Javier Pérez de Juan
• Ms. Laura Verdú Ortiz
• Dr. Manuela Hernández Herrero (Universitat Autònoma de Barcelona, Bellaterra –Cerdanyola del Vallès–, Barcelona)
• Mr. Jon Basagoiti Azpitarte (The Enemy in your Kitchen, Ermua, Vizcaya)
• Dr. Oscar J. Esteban Cabornero (Grupo Entrepinares, Valladolid)
6:30 p.m. Merienda