S1 Continuation
Tracks
Linhart Hall
| Tuesday, September 8, 2026 |
| 11:30 - 13:00 |
| Linhart Hall |
Details
Discussion of all Flash Presentations will take place after the final Flash Presentation and continue until the end of the session.
Speaker
Dr. Eleni Kollia
National And Kapodistrian University Of Athens, Laboratory of Food Chemistry, Department of Chemistry
S1-RT4: Fungal-driven fermentation of plant-based blue cheese analogues: Integrating metabolomic and metagenomic insights into substrate influence and safety
11:30 - 11:43
Dr. Marko Verce
University of Ljubljana, Biotechnical Faculty
S1-RT5: Water kefir ecosystem multiomics brings new understanding of microbial activities during fermentation
11:43 - 11:56
Anik Khan
Teagasc Food Research Centre
S1-FT1: From Waste to Taste: Developing a Novel Water Kefir
11:56 - 12:02
Sara Vandenbosch
Laboratory Of Food Chemistry And Biochemisty (ku Leuven)
S1-FT2: Mechanistic insights into the role of yeast stress responses in driving optimal oven rise performance during breadmaking
12:02 - 12:08
Mrs. Victoria Debrus
Vrije Universiteit Brussel
S1-FT3: Ancient brews in new bags: recreating the historical beverage fuqqāʿ
12:08 - 12:14
Mr. Dor Zipori
Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim
S1-FT4: Targeted isolation and characterization of propionic acid bacteria for plant-based food fermentations
12:14 - 12:20
Dr. Raffaele Magliulo
Department Of Food Biosciences, Teagasc Food Research Centre
S1-FT5: Creation of a catalogue containing 1,593 metagenomes unearths the microbiome role in the terroir of cheese
12:20 - 12:26
Dr. Maria Giovanna Pellegrino
Università Cattolica Del Sacro Cuore
S1-FT6: Optimizing recombinant bovine protein production in Komagatella phaffii using modular cloning: a safety and yield assessment of precision-fermented β -casein
12:26 - 12:32Chair
Neža Čadež
University of Ljubljana, Biotechnical faculty
Olga de Smidt
Central University of Technology (CUT)
