Thursday, May 12, 2016: 10:00 AM-5:00 PM
Megaron Athens International Conference Center
Authors will stand at posters during coffee breaks, and are available then to discuss their research with conference attendees
TBD
Edible Insects, New Future Food: Threats and Opportunity
Claudio Gallottini, ESI Srl;
Iva Steinhauserova, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno;
Vladimira Pištěková, Faculty of Veterinary Hygiene and Ecology University of Veterinary and Pharmaceutical Sciences Brno;
Gabriela Bořilová, Faculty of Veterinary Hygiene and Ecology University of Veterinary and Pharmaceutical Sciences Brno;
Moktar Benhanifia, Faculty of life and Natural Sciences, University of Mustapha Stambouli, Mascara
Toxin produced or not produced during food manufacturing?
Katia Rouzeau, Nestle;
Markus Kranzler, Division of Functional Microbiology, Institute of Microbiology, University of Veterinary Medicine;
Katharina Stollewerk, Division of Functional Microbiology, Institute of Microbiology, University of Veterinary Medicine;
Michael Sulyok, Center for Analytical Chemistry, Department of Agrobiotechnology (IFA Tulln), University of Natural Resources and Life Sciences;
Laurence Blayo, Nestle;
Monika Ehling-Schulz, Division of Functional Microbiology, Institute of Microbiology, University of Veterinary Medicine
Molecular Identification and In Vitro Evaluation of Fungal Growth from Sweet Brioche-like Products
Ifigeneia Makariti, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Anastasia Kapetanakou, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Maria - Athanasia Bertoli, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Christina Dremetsika, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Maria Gkerekou, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Panagiotis Skandamis, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens
Time Temperature Indicators (TTI) Based On Chromogenic Bacterium Janthinobacterium sp
Vasiliki Bikouli, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Aikaterini-Aithra Sterioti, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Panagiotis Tsakanikas, Laboratory of Food microbiology and biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Panagiotis Skandamis, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens
Biofilm Matrix Composition Affects the Susceptibility of Food Associated Staphylococci to Cleaning and Disinfection Agents
Trond Møretrø, Nofima, Norwegian Institute of Food, Fishery and Aquaculture;
Even Heir, Nofima, Norwegian Institute of Food, Fishery and Aquaculture;
Annette Fagerlund, Nofima, Norwegian Institute of Food, Fishery and Aquaculture;
Maria Mikkelsen, Lofotprodukt;
Solveig Langsrud, Nofima, Norwegian Institute of Food, Fishery and Aquaculture
Inhibition of Clostridium sporogenes By Streptococcus thermophilus ACA-DC 0040 Under Conditions Simulating Gruyere Cheese Production and Ripening
Anastasios Aktypis, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Stellina Baklagi, Faculty of Animal Science and Aquaculture, Agricultural University of Athens;
Marina Georgalaki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Eugenia Manolopoulou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens
Selection of Potential Probiotic Lactic Acid Bacteria Isolated from Traditional Dairy Products by In Vitro Tests
Elpiniki Vandera, Hellenic Agricultural Organization “DIMITRA”, Dairy Research Institute;
Maria Parapouli, Hellenic Agricultural Organization “DIMITRA”, Dairy Research Institute;
Anna Irini Koukkou, University of Ioannina, Department of Chemistry;
Efstathios Hatziloukas, University of Ioannina, Department of Biological Applications and Technology;
John Samelis, Hellenic Agricultural Organization “DIMITRA”, Dairy Research Institute
Analysis of Chemical Composition and Characterization of Bacterial Population of Kefir from Different Regions of Chile
Fabiola Cerda, Departamento de Ingeniería en Alimentos, Universidad del Bío-Bío;
Nathaly Ruiz-Tagle, Laboratorio de Biopelículas y Microbiología Ambiental, Centro de Biotecnología, Universidad de Concepción;
Homero Urrutia, Laboratorio de Biopelículas y Microbiología Ambiental, Centro de Biotecnología, Universidad de Concepción;
Katherine Sossa, Laboratorio de Biopelículas y Microbiología Ambiental, Centro de Biotecnología, Universidad de Concepción;
Claudio Martinez, Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago;
Ilrick Derival, Olymel L.P.;
Rodrigo J. Nova, School of Veterinary Medicine and Science, Sutton Bonington Campus, University of Nottingham
Production of Bioactive Peptides and Probiotic Potential of Lactic Acid Bacteria Isolated from Traditional Greek Dairy Products
Marina Georgalaki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Georgia Zoumpopoulou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Eleni Mavrogonatou, Laboratory of Cell Proliferation and Ageing, Institute of Biosciences and Applications, National Centre for Scientific Research “Demokritos”;
Gonzalez Van Driessche, Laboratory for Protein Biochemistry and Biomolecular Engineering, Ghent University, K.L. Ledeganckstraat 35, 9000;
Rania Anastasiou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Voula Alexandraki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Maria Kazou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Marina Papadelli, Department of Food Technology, Technological Educational Institute of Peloponnese, Antikalamos, 24 100;
Eugenia Manolopoulou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Konstantinos Papadimitriou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Dimitris Kletsas, Laboratory of Cell Proliferation and Ageing, Institute of Biosciences and Applications, National Centre for Scientific Research “Demokritos”, 153 10;
Bart Devreese, Laboratory for Protein Biochemistry and Biomolecular Engineering, Ghent University, K.L. Ledeganckstraat 35, 9000;
Effie Tsakalidou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens
Kaimaki Type Ice Cream As a Food Carrier of the Probiotic Strain Lactobacillus fermentum ACA-DC 179
Miro Ioannou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Georgia Zoumpopoulou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Ekaterini Moschopoulou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Rania Anastasiou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Voula Alexandraki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Effie Tsakalidou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Konstantinos Papadimitriou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens
Study on Coagulase Positive Staphylococci and Staphylococcal Enterotoxins Distributions in Naturally Contaminated Cheeses
Guerrino Macori, Laboratorio Controllo Alimenti - Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta;
Alberto Bellio, Laboratorio Controllo Alimenti - Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta;
Silvia Gallina, Italian NRL for CPS - Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle dÂ’Aosta;
Clara Ippolito, Laboratorio Controllo Alimenti - Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta;
Daniela Manila Bianchi, Laboratorio Controllo Alimenti - Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d'Aosta;
Fabio Zuccon, Italian NRL for CPS - Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta;
Yacine Nia, Université Paris-Est, ANSES, Laboratory for Food Safety;
Jacques-Antoine Hennekinne, Université Paris-Est, ANSES, Laboratory for Food Safety;
Frédéric Auvray, Université Paris-Est, ANSES, Laboratory for Food Safety;
Dario Bossi, Servizio Veterinario Area C, Azienda Sanitaria Locale;
Lucia Decastelli, Italian NRL for CPS - Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle dÂ’Aosta
Exploring the Microbial Consortia of Greek Table Olives Using Culture-Dependent and –Independent Approaches
Maria Kazou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Voula Alexandraki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Marina Koutsoumpou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Rania Anastasiou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Marina Georgalaki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Effie Tsakalidou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Konstantinos Papadimitriou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens
Complete Genome Sequence of the Dairy Isolate Lactobacillus acidipiscis ACA-DC 1533
Maria Kazou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Voula Alexandraki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Bruno Pot, Institut Pasteur de Lille, Center for Infection and Immunity of Lille (CIIL), F-59019;
Effie Tsakalidou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Konstantinos Papadimitriou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens
Production of Traditional Greek PDO Galotyri Cheese Using Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium GL31, Two Indigenous Bacteriocin-Producing Strains with Probiotic Potential
Maria Parapouli, Hellenic Agricultural Organization “DIMITRA”, Dairy Research Institute;
Athanasia Kakouri, Hellenic Agricultural Organization “DIMITRA”, Dairy Research Institute;
Anna Irini Koukkou, University of Ioannina, Department of Chemistry;
Efstathios Hatziloukas, University of Ioannina, Department of Biological Applications and Technology;
John Samelis, Hellenic Agricultural Organization “DIMITRA”, Dairy Research Institute
Metagenomics Analysis of the Feta Cheese Microbial Ecosystem
Voula Alexandraki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Maria Kazou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Christina Charmpi, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Rim-Eirini Bounenni, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Marina Georgalaki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Rania Anastasiou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Effie Tsakalidou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Konstantinos Papadimitriou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens
In silico Assessment of the Technological Potential of the Dairy Streptococcus thermophilus ACA-DC 2 through Genome Analysis and Comparative Genomics
Voula Alexandraki, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Maria Kazou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Bruno Pot, Institut Pasteur de Lille, Center for Infection and Immunity of Lille (CIIL), F-59019;
Effie Tsakalidou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Konstantinos Papadimitriou, Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens
Establishment of Pretreatment Method to Quantify Added Agar in Shrimp
JaeGyeong Sun, Chung-Ang University, Dept. of Food Science & Technology;
Hyojin Kwon, Chung-Ang University, Dept. of Food Science & Technology;
Gyiae Yun, Chung-Ang University, Dept. of Food Science & Technology;
Ki-Hwan Park, Chung-Ang University, Dept. of Food Science & Technology
Application of Edible Films Supplemented with Probiotic Bacteria in Ham Slices Packaged after High Pressure Processing
Foteini Pavli, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products;
Ioanna Kovaiou, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products;
Georgia Apostolakopoulou, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products;
Anastasia Kapetanakou, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Panagiotis Skandamis, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens;
Nikos Chorianopoulos, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products;
Chrysoula Tassou, Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products
Eggshell Sterilization Methods
Csaba Németh, Capriovus Ltd.;
László Friedrich, Corvinus University of Budapest;
Ildikó Zeke, Corvinus University of Budapest;
Adrienn Tóth, Corvinus University of Budapest;
Barbara Csehi, Corvinus Univerity of Budapest
Integrated Quality Management in Meat Plant Through HS-SPME GC/MS
Dimitris Pavlidis, Agricultural University of Athens, Department of Food Science and Human Nutrition;
Efstathios Panagou, Agricultural University of Athens, Department of Food Science and Human Nutrition;
Athanasios Mallouchos, Agricultural University of Athens, Department of Food Science and Human Nutrition;
Serko Haroutounian, Agricultural University of Athens, Faculty of Animal Science and Aquaculture;
George-John Nychas, Agricultural University of Athens, Department of Food Science and Human Nutrition
Assessment of Minced Beef Microbiological Quality Based on Multiple Sensor Data and Validation with Independent Datasets
Christina Gkousari, Agricultural University of Athens;
Evgenia Fotopoulou, Agricultural University of Athens;
Athina Ropodi, Agricultural University of Athens, Department of Food Science and Human Nutrition;
Dimitris Pavlidis, Agricultural University of Athens, Department of Food Science and Human Nutrition;
Efstathios Panagou, Agricultural University of Athens, Department of Food Science and Human Nutrition;
George-John Nychas, Agricultural University of Athens, Department of Food Science and Human Nutrition
Microbial Consortia in Meat Processing Environment
Valentina Alessandria, University of Turin-DISAFA;
Kalliopi Rantsiou, University of Turin-DISAFA;
Diego Toselli, Tecnogranda;
Maria Chiara Cavallero, Tecnogranda;
Simonetta Riva, Veterinary Food Safety;
Luca Cocolin, University of Turin-DISAFA
