Il corso di Fondamenti di Analisi del Rischio degli Alimenti degli per il Corso di Laurea Magistrale in Scienze e Tecnologie Alimentari inizierà il giorno 1 ottobre 2025 nell’aula A15 alle 9.30 e proseguirà con il seguente orario:
Gli studenti devono iscriversi autonomamente alla piattaforma di e-learning seguendo questo link a partire dal 1/10/2026.
Inoltre gli studenti devono autonomamente iscriversi al gruppo Google del corso.
Il corso di Microbiologia degli Alimenti per il Corso di Studi in Tecnologie Alimentari inizierà il giorno 1 ottobre 2025 nell’aula A7 alle 11.30 e proseguirà con il seguente orario:
Gli studenti devono iscriversi autonomamente alla piattaforma di e-learning seguendo questo link a partire dal 1/10/2026.
Inoltre gli studenti devono autonomamente iscriversi al gruppo Google del corso.
Download the abstract book in .pdf here:
If you are attending remotely to the meeting you can connect to the following links:
Netiquette: Unfortunately, Meet only allows direct access to the meetings if you have an invitation and if you are logged to your browser with the address which received the invitation. Since this is not practical (most people would incorrectly set their browser) you will be able to participate as a guest. Please join with your microphone muted by clicking on the link of the active session (you can activate your microphone during the question time), a moderator will let you in as soon as possible. This will usually happen within 1-2 minutes: if it doesn’t close the connection and join again. If your microphone is active during a talk, if you are not a speaker for that session your microphone will be muted by the videoconference moderator; if you turn it on again we will be forced to close your connection. You can keep your video feed on if you wish but, since all sessions will be recorded and made available on the workshop web page, we assume that if your video is on, you accept that your streaming is included in the recording.
e-posters will be shown in a loop during the e-poster sessions with the following schedule (clicl on the title to download the poster):
| Session | Authors | Corresponding author affiliation | Title |
| 1/9/2025 13:30-14:00 Poster viewing https://meet.google.com/snw-ofsz-xbv | Pietrafesa, R. (1)*, Ricciardi, A. (1), Alessandra De Vivo (2), Labella, Maria Grazia (1), Parente, E. (1) | Università degli Studi della Basilitaca, DAFE | Culturable yeasts in table olives: the METAolive collection |
| 1/9/2025 13:30-14:00 Poster viewing https://meet.google.com/snw-ofsz-xbv | Pietrafesa, R. (1)*, Ricciardi, A. (1), De Vivo. A. (2), Labella, Maria Grazia (1), Parente, E. (1) | Dept. of Agricultural, Food, Forestry and Environmental Sciences, University of Basilicata, Potenza, Italy | WL (Wallerstein Laboratory) Nutrient Agar of any use in differentiation of colonies of yeasts from table olives? |
| 1/9/2025 13:30-14:00 Poster viewing https://meet.google.com/snw-ofsz-xbv | Parente, E. (1)*, Arroyo López, F. N. (2), Ricciardi, A. (1) | Dept. of Agricultural, Food, Forestry and Environmental Sciences, University of Basilicata, Potenza, Italy | OliveFMBN: an extensively annotated database of the microbiota of table olives |
| 1/9/2025 13:30-14:00 Poster viewing https://meet.google.com/snw-ofsz-xbv | Parente, E.(1), Ricciardi, A.1)*, Labella Maria Grazia (1) | Dept. of Agricultural, Food, Forestry and Environmental Sciences, University of Basilicata, Potenza, Italy | Modelling the effect of NaCl on the growth of selected Lactiplantibacillus pentosus strains. |
| 1/9/2025 13:30-14:00 Poster viewing https://meet.google.com/snw-ofsz-xbv | Alfonzo, A. (1)*, Alongi, D. (1), Perricone, G. (1), Naselli, V. (1), Irene, D. (1), Viola, E. (1), La Croce, F. (2), Settanni, L. (1), Moschetti, G. (1), Francesca, N. (1) | Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Building 5, 90128, Palermo, Italy | Bioprotection of Nocellara del Belice table olives: effects of Candida boidinii LC1 and Candida norvegica OC10 under different thermal storage conditions |
| 1/9/2025 16:30 – 17:00 Poster viewing https://meet.google.com/knm-sbpx-suo | Alongi, D. (1)*, Perricone, G. (1), Pirrone, A. (1), Naselli, V. (1), Azzurra, V. (1), Micaela, C. (1), Settanni, L. (1), Moschetti, G. (1), Francesca, N. (1), Alfonzo, A. (1) | Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Building 5, 90128, Palermo, Italy | Bioprotective co-inoculation strategies for optimising the fermentation of Nocellara del Belice table olive |
| 1/9/2025 16:30 – 17:00 Poster viewing https://meet.google.com/knm-sbpx-suo | Bonatsou, S. (1), Panagou,E.Z. (1) | (1) Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrion, Agricultural University of Athens, Athens, Greece | Controlled Fermentation of Kalamata Olives Using Multifunctional Yeast Starters: The Role of Yeasts in Enhancing Process Control and Product Stability |
| 1/9/2025 16:30 – 17:00 Poster viewing https://meet.google.com/knm-sbpx-suo | Martínez, A.(1), Pérez-Nevado, A.(2)(3)*, Ramírez, M.(1) | Dept. de Producción Animal y Ciencia de los Alimentos, Universidad de Extremadura, Badajoz, Spain. | Co-Inoculation of Lachancea thermotolerans and Lactobacillus plantarum enhances the Fermentation and Quality of Spanish-Style Table Olives |
| 1/9/2025 16:30 – 17:00 Poster viewing https://meet.google.com/knm-sbpx-suo | AMIN, A. (1) *, AMIN, S. (1), PASHA, I. (1) | National Institute of Food Science and Technology, Faculty of Food Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan | Integrative Microbiome Engineering and Nanobiotechnology Approaches for Precision-Controlled Fermentation of Table Olives |
| 2/9/2025 11:30 – 12:00 Poster viewing https://meet.google.com/kqr-hxvy-dhp | Kazou, M. (1)*, Psarafti, A. (1), Papantoni, A. (2), Mallouchos, A. (2), Panagou, E.Z. (1) | Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens | The impact of different starter cultures on the microbiome and volatilome profile of cv. Kalamata natural black olives during fermentation |
| 2/9/2025 11:30 – 12:00 Poster viewing https://meet.google.com/kqr-hxvy-dhp | Tsobi, I.(1)*, Kazou, M.(1), Panagou, E.Z. (1) | Laboratory of Microbiology and Biotechnology of Foods, Dept. of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece | Impact of partial substitution of NaCl with KCl on the microbial dynamics and physicochemical attributes of Kalamata natural black olives fermented at semi-industrial scale |
| 2/9/2025 11:30 – 12:00 Poster viewing https://meet.google.com/kqr-hxvy-dhp | Oikonomou, M.V.(1) *, Kollia, E.(1), Roumani, F.(1), Panagou, E.Z. (2) Dasenaki, M. (1), Valdramidis, V. (1) | (1) Dept. of Chemistry, Food Chemistry, National and Kapodistrian University of Athens, Greece (2) Dept. of Food Science and Human Nutrition, Argicultural University of Athens | Microbial and Physico-chemical Dynamics During the Fermentation of Conservolea and Kalamàta table olives |
If you are attending in person or remotely and you want to pose questions to the corresponding author of the poster, you will need to do so during that session. It is safer if you send an email to the corresponding author of the poster. The e-mails are available in the abstract book.
Please visit the Workshop page for further details.
Per visualizzare in forma aggregata le valutazioni del corso effettuate dagli studenti (dati aggiornati a luglio 2024) clicca qui.
Clicca qui per scaricare i risultati del questionario.
I have just released a new version of FoodMicrobionet. Version 4.2.1 includes 233 studies and 13895 food and food environment samples. New tables have been added (Abstracts table) and metadata for studies (a study_type field now provides a classification in longitudinal cross-sectional or mixed for the study design) have been improved. You can access the new version:
Share (using the DOIs provided by Mendeley data and Zenodo) and enjoy. You can find the most recent publications on FMBN here.
“pigR: R per pigri” è stato finalmente pubblicato. Lo trovate qui. Potete scaricare una copia del libro (basta scaricare l’intera cartella dal nome pigR_251123) o il codice dei singoli capitoli nel mio repository GitHub. Grazie:
Spero vi piaccia e, soprattutto, che sia utile nel tempo (abbastanza breve) che ci metterà ad essere obsoleto.
Il corso di Microbiologia degli alimenti per l’AA 2023-2024 inizierà il giorno 2 ottobre 2024 nell’aula A3 alle 11.30 e proseguirà con il seguente orario:
Gli studenti devono iscriversi autonomamente alla piattaforma di e-learning seguendo questo link.
Inoltre gli studenti devono autonomamente iscriversi al gruppo Google del corso.