12 May 2026
Foods Webinar | Beneficial Microbes and Antimicrobial Metabolites Shaping the Future of Fermented Foods, 25 May 2026
Message from the webinar Chairs:
Dear colleagues,
Consumers increasingly seek safe, nutritious, and sustainably produced foods, renewing scientific interest in traditional and modern fermentation. This webinar will explore how food fermentation, beneficial microorganisms, and natural antimicrobial strategies can shape the future of food systems.
Beneficial microbes, such as lactic acid bacteria, bifidobacteria, yeasts, and next‑generation probiotic strains, enhance food quality, safety, and functionality. Their metabolic products, including postbiotics, contribute to improved flavor, extended shelf life, and bioactive compounds with potential health benefits.
At the same time, natural antimicrobials generated during fermentation, including organic acids and bacteriocins, offer promising alternatives to synthetic preservatives. But we need to remember the presence of bacteriophages and their role, positive or negative.
By bringing together interdisciplinary research, this webinar aims to advance our understanding of how beneficial microorganisms and their antimicrobial activities can support safer, healthier, and more sustainable food production.
Kind regards,
Prof. Dr. Svetoslav Dimitrov Todorov
Prof. Dr. Emília Maria França Lima
Date: 25 May 2026 at 2:00 p.m. (CEST) | 8:00 a.m. (EDT)
Webinar ID: 842 7977 4564
Register now for free!
Program:
|
Speaker/Presentation |
Time in CEST |
Time in EDT |
|
Anna-Vanesa Hrenyuk |
2:00–2:10 p.m. |
8:00–8:10 a.m. |
|
Prof. Svetoslav Todorov |
2:10–2:20 p.m. |
8:10–8:20 a.m. |
|
Prof. Dr. Michael Chikindas |
2:20–2:40 p.m. |
8:20–8:40 a.m. |
|
Dr. Beatriz Martinez |
2:40–3:00 p.m. |
8:40–9:00 a.m. |
|
Prof. Svetoslav Todorov |
3:00–3:20 p.m. |
9:00–9:20 a.m. |
|
Dr. Emilia Lima |
3:20–3:40 p.m. |
9:20–9:40 a.m. |
|
Q&A Session |
3:40–3:55 p.m. |
9:40–9:55 a.m. |
|
Prof. Svetoslav Todorov |
3:55–4:00 p.m. |
9:55–10:00 a.m. |
After registering, you will receive a confirmation email containing information on how to join the webinar. Registrations with academic institutional email addresses will be prioritized.
Unable to attend? Register anyway, and we will let you know when the recording is available to watch.
Webinar Chair and Keynote Speakers:
- Prof. Svetoslav Todorov, Universidade de São Paulo, Brasil;
- Prof. Dr. Michael Chikindas, Rutgers State University, USA;
- Dr. Beatriz Martinez, Instituto de Productos Lacteos de Asturias, Spain;
- Dr. Emilia Lima, Universidade de São Paulo, São Paulo, Brasil.
Relevant Special Issue:
“Beneficial Microbes and Antimicrobial Metabolites Shaping the Future of Fermented Foods”
Guest Editors: Svetoslav Todorov and Emília Maria França Lima
Deadline for manuscript submissions: 15 September 2026
