07/May/2026
Missed our joint webinar on Biopreservation and Biosolutions? The full recording is now available to watch online.
Organised by MICROORC in collaboration with the EU-funded projects FOODGUARD and CATALYSE, the session (held on 20 April) brought together leading experts and industry innovators to explore how microbiome-based strategies – such as fermentates and food cultures – can support the food industry in extending shelf life, improving safety, and reducing waste.
The webinar highlighted practical biosolutions and real-world applications across a range of sectors, including seafood and plant-based foods.
Speakers included:
- Véronique Zuliani (Novonesis), who shared insights on biosolutions in the food industry
- Joana Barbosa (Universidade Católica Portuguesa), who discussed microbiome-based strategies for meat analogues
- Fady Mohareb (University of Technology of Compiègne, UTC), who introduced the SorfML platform
- Angeliki Doukaki, who presented on the antimicrobial effects of oregano essential oil in active packaging for shelf-life extension
The session also featured an engaging discussion and Q&A with participants.
Funded by the
European Union under Grant Agreement N° 101136248. Views and opinions expressed are however those of the
author(s) only and do not necessarily reflect those of the European Union or REA. Neither the European
Union nor REA can be held responsible for them.