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2 June 2022, Online
IJERPH Webinar | The Use of Starter Cultures to Improve Food Safety

An increasing world population makes it necessary to improve food quality and safety, while ensuring food security. Moreover, the modern consumer, more informed and more demanding, avoids foods with too many chemical additives, preferring foods without added additives or low on these. Therefore, one of the current challenges of food industry is to produce safe and enough reducing or eliminating preservatives. Starters are natural, indigenous, microbial cultures that are added to fermented foods, alone or combined, in order to improve food safety, sometimes enabling the reduced use of added preservatives.

The goal of this webinar is to foster a discussion on the use of starter cultures able to increase safety in fermented foods, such as meat, fish, dairy, vegetables, and fruits, among others.

The following experts will be present and talk:

  • Dr. Marta Laranjo, MED-Mediterranean Institute for Agriculture, Environment and Development, Universidade de Évora, Portugal
  • Dr. Teresa Semedo-Lemsadek, Faculty of Veterinary Medicine, University of Lisbon, Portugal
  • Prof. Dr. María de Guía Córdoba, University of Extremadura, Badajoz, Spain
  • Prof. Dr. Effie Tsakalidou, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece
  • Dr. Christophe Chassard, Institut National de la Recherche Agronomique (INRA), Paris, France

When? 2 June 2022 at 3:30 pm CEST | 9:30 am EDT | 9:30 pm CST Asia

Register now for free!


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