S1 Microbial Innovations in Food Fermentation Technologies
Tracks
Linhart Hall
| Tuesday, September 8, 2026 |
| 10:00 - 11:00 |
| Linhart Hall |
Speaker
Prof. Fernanda Mozzi
CERELA-CONICET
S1-KN1: Selenium-enriched fermented beverages using lactic acid bacteria
10:00 - 10:20
Prof. Monika Coton
Université de Brest - LUBEM
S1-RT1: A tale from 30 French vineyards: how vine-to-wine microbial shifts shape volatile profiles in berries and wines
10:20 - 10:33
Dr. Vincenzo Valentino
University Of Naples Federico II, Dept of Agricultural Sciences
S1-RT2: Deciphering microbial contributions to fermentation and flavour development in Mediterranean table olives by multi‑omics
10:33 - 10:46
Dr. Vincent Hervé
Inrae
S1-RT3: Exploring microbial fermentation of pea flour to enhance its sensory and nutritional qualities
10:46 - 10:59Chair
Neža Čadež
University of Ljubljana, Biotechnical faculty
Olga de Smidt
Central University of Technology (CUT)
