09/Apr/2026
MICROORC, in collaboration with the EU-funded projects FOODGUARD and CATALYSE, is organising a joint webinar on 20 April from 10:00 to 11:00 (CET).
How can microbiome-based strategies—such as fermentates and food cultures—help the food industry extend shelf life, improve safety, and reduce waste? This webinar will explore practical biosolutions and real-world applications across seafood, plant-based foods, and more.
Join leading experts and industry innovators as they share insights into cutting-edge approaches to food preservation and microbiome-based technologies.
Speakers include:
- Françoise Leroi (Ifremer) – Microbiome-based protection for optimised quality and safety of cold-smoked salmon
- Véronique Zuliani (Novonesis) – Biosolutions in the food industry
- Joana Barbosa (Universidade Católica Portuguesa) – Microbiome-based strategies for meat analogues
- Fady Mohareb (University of Technology of Compiègne, UTC) – SorfML platform
- Angeliki Doukaki – Antimicrobial effects of oregano essential oil in active packaging for shelf-life extension
The session will also include time for questions and discussion.
Don’t miss this opportunity to discover practical solutions shaping the future of food preservation.
Registration: Microsoft Virtual Events Powered by Teams (participants will receive an Outlook invitation upon registration)
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.