Q-Safe

International Conference
Quantitative tools for Sustainable Food and Energy in the Food Chain
Ermoupoli (Syros island)
GREECE
10 - 12 April 2017
Monday 10th April
8.30 9.00 Registration welcome
9.00-9.05 Welcome by local organisers (Kostas Koutsoumanis and
Vasilis Valdramidis)
9.05- 9.20 Overview of Q-Safe project: quantitative tools and practices
in education (Vasilis Valdramidis et al.)
9.20-9.50 EFSA and the Challenges of Communicating Risk in Food
Safety (Shira Tabachnikoff)
9.50-10.20 EFSA and predictive microbiology. Evaluation of heat
treatments of live bivalve molluscs as an example.
(Winy Messens, Pablo S. Fernandez-Escamez, David Lees,
Roland Lindqvist, Michael O'Mahony, Elisabetta Suffredini,
Jos Cortias Abrahantes, Emmanouil Chantzis, and K.
Koutsoumanis)

10.20-11.00 Poster session (coffee complementary)

Session 1 Modelling in Bioscience and Food
11.00-11.20 Modelling in Bioscience and Food: Challenges and
perspectives (Jan Van Impe)
11.20-11.35 Simen Akkermans, Filip Logist and Jan Van Impe. Extending a
secondary model for the combined effect of temperature and
pH to water activity and their interactions
11.35-11.50 Davy Verheyen, Maria Baka, Torstein Skra and Jan Van Impe.
Food model systems with various (micro)structures leading to
increased accuracy of mathematical models in predictive
microbiology
Cindy Smet, Maria Baka, Liselot Steen, Ilse Fraeye, James
11.50-12.05 Walsh, Vasilis Valdramidis and Jan Van Impe. Combined effect
of cold atmospheric plasma (CAP), intrinsic and extrinsic factors
on the microbial behavior during storage
12.05-12.20 Lu Han, David Millan Sango, Dania Ziuzina, Vasilis Valdramidis,
PJ Cullen and Paula Bourke. Control of food borne bacteria in
food model media using High Voltage Atmospheric Cold Plasma
12.20-12.35 Christos Soukoulis, Maria Tsevdou, Petros Taoukis and Lucien
Hoffmann. Modelling of the chemical stability and
bioaccessibility of -carotene conveyed in o/w emulsions
structured via thermoreversible -carrageenan gelation


12.35-12.50 Theodora Akritidou, Zafeiro Aspridou and Kostas

Koutsoumanis. Individual cell heterogeneity in the growth/no
growth/death interface

13.00- 14.15 Lunch break in town


14.15-14.45 Poster session (coffee complementary)

14.45-15.00 Simona Karamika, Angeliki Kurkou, Yinghua Xiao, Elissavet
Gkogka, Tryfon Adamidis, Kyriaki Zinoviadou and Maria
Gougouli. Modeling the effect of temperature, water activity
and pH on the growth of heat resistant moulds
15.00-15.15 Pantelis Natskoulis, Danai Kouloumbi and Efstathios Panagou.
Fungal susceptibility to NaMBS by turbidimetric measures and
NIC/MIC values determination
15.15-15.30 Davide Sardella, Ruben Gatt and Vasilis Valdramidis.
Quantitative assessment of the efficacy of ZnO nanoparticles
against Penicillium expansum
15.30-15.45 Rafael Chaves, Anderson Sant'Ana. Inactivation kinetics of
Salmonella Agona face Peracetic Acid
15.45-16.00 Foteini Pavli, Anthoula Argyri, Ioanna Kovaiou, Georgia
Apostolakopoulou, Vasiliki Tasoula, George J. Nychas,
Chrysoula Tassou and Nikos Chorianopoulos. Use of Fourier
Transform Infrared Spectroscopy for monitoring the shelf life of
ham slices packed with probiotic supplemented edible films
after treatment with High Pressure Processing
16.00-16.15 Gregoria Mitropoulou, Nikolaos Chorianopoulos, Dimitris
Tsimogiannis, Andreas Bimpilas, Vasiliki Oreopoulou, Manolis
Vamvakias, Haido Bardouki, Eleni Papavasillopoulou, Antigoni
Oreopoulou, Panagiotis Panas and Yiannis Kourkoutas.
Application of a mathematical model for precise determination
of the antibacterial activity of essential oils isolated from Greek
endemic plant species
16.15-16.30 Alberto Garre, Jose A. Egea, Paula M. Periago, Arturo Esnoz,
Arantxa Aznar, Alfredo Palop, Asuncion Iguaz, Antonio
Martinez and Pablo S. Fernandez, . A novel tool to model
dynamic microbial inactivation following a probabilistic
approach
16.30-16.45 Miguel de Alba, Guido Correia-Carreira, Alexander Falenski,
Annemarie Ksbohrer and Matthias Filter
Introducing FSK-ML An SBML derived standard for annotation
and exchange of executable script based models
17.15 Tour in the town of Ermoupolis


Tuesday 11th April

Session 2 Risk Assessment
9.00- 9.20 Quantitative Risk Assessment: Trends and Challenges
(Enda Cummins)
9.20-9.35 Juliana De Oliveira Mota, Fabrice Pierre, Sandrine Guillou
and Jeanne-Marie Membr. Development of a risk-benefit
assessment framework: application to beef meat
consumption
9.35-9.50 Luiza Wasiewska, Graldine Bou, Jean Philippe Antignac,
Sandrine Guillou, Enda Cummins and Jeanne-Marie
Membr. Probabilistic risk assessment of tap water for
preparation of powder infant formula in France
9.50-10.05 Kevin Hunt and Francis Butler. Factors affecting the
estimation of occurrence of Norovirus in raw Irish oysters
10.05-10.20 David Shevlin, Niall O'Brien and Enda Cummins.
Quantitative risk assessment of silver nanoparticles in water
sources
10.20-10.35 Benjamin Duqu, Samuel Daviaud, Sandrine Guillou,
Haddad Nabila and Jeanne-Marie Membr. Quantitative
tools to evaluate level of bacterial contamination on raw
chicken meat
10.35-10.50 Rachel Clarke and Enda Cummins. Quantitative risk
assessment of antimicrobials in the feed to food chain

10.50-11.30 Poster session (coffee complementary)

11.30-11.50 Quantitative Microbiological Risk Assessment and Food
Processing
(Jeanne-Marie Membr)
11.50-12.05 Eithne O'Flaherty, Jeanne-Marie Membr and Enda
Cummins. Meta-analysis as a quantitative tool to compare
the effect of low pressure and medium pressure UV lamps
on Escherichia coli
12.05-12.20 Zafeiro Aspridou, Ioannis Alexiou, Dimitris Stefopoulos and
Kostas Koutsoumanis. Evaluating distributions of individual
cell heat inactivation times
12.20-12.35 Arcia Possas, Fernando Prez-Rodrguez, Antonio Valero,
Guiomar Denisse Posada-Izquierdo and Rosa Maria Garca-
Gimeno. Microhibro as a computational tool to assess the
inactivation of Listeria monocytogenes by electrolyzed water
12.35-12.50 Matheus Salvador, Arcia Possas, Rosa Maria Garca-
Gimeno, Antonio Valero and Poliana de Souza. UV-C
treatment of soymilk in UV-C chamber for inactivation of
Escherichia coli


13.00- 14.15 Lunch break in town


14.15 14.45 Poster session (coffee complementary)

14.45-15.05 Quantitative Microbial Risk Assessment and Food Storage
(Kostas Koutsoumanis)
15.05-15.20 Theofania Tsironi, Marianna Giannoglou, Athina Ntzimani,
Kalliopi Kallioupi, Anna-Maria Evaggelopoulou and Petros
Taoukis. Development and modeling of smart TTI labels for
seafood safety monitoring in the cold chain
15.20-15.35 Friedrich Westerholt and Francis Butler. Use of a Bayesian
inference model with multisampling for microbial pathogens
15.35-15.50 Maria Masoura, Tim Overton, Pete Lund and Konstantinos
Gkatzionis. Microbial stress responses induced by honey
innate components. Understanding the underlying
mechanism of honey antibacterial activity
15.50-16.05 Alexia Lianou, Efstathios Panagou and George Nychas.
Growth of Listeria monocytogenes in pasteurized vanilla
cream as affected by storage temperature and the presence
of cinnamon extract
16.05-16.20 Myrsini Kakagianni and Kostas Koutsoumanis. Development
and application of Geobacillus stearothermophilus predictive
growth model as a tool to assess risk of evaporated milk
spoilage
16.20-16.35 Yuanyuan Pu, Da-Wen Sun, Marina Buccheri, Maurizio
Grassi, Tiziana M.P. Cattaneo and Aoife Gowen. Ripeness
Prediction of Bananitos using Optical Properties: A
Comparison Study of Spectroscopy and Hyperspectral
Imaging















Wednesday 12th April

Session 3 Process Modelling and Life Cycle Analysis
9.00- 9.20 Food Process Modelling and Sustainability (Peter Fryer
and Serafim Bakalis)
9.20-9.35 Suwijak Hansriwijit, Estefania Lopez Quiroga, Serafim
Bakalis and Peter Fryer. Saving water and energy in
spray pasteurisation processes
9.35-9.50 Liliana Angeles Martinez, Constantinos Theodoropoulos,
Estefania Lopez-Quiroga, Peter J. Fryer and Serafim
Bakalis. Economy of scale in distributed vs centralized
food manufacturing
9.50-10.05 Thomas Moxon, Peter J Fryer and Serafim Bakalis.
Engineering Digestion: Modelling the digestion of a two
phase meal
10.05- 10.20 Spiridon Konteles, Georgia Sotiropoulou, Arhontoula
Chatzilazarou, Ilse Van de Voorde, Jan Van Impe and
Efstathia Tsakali. Encapsulation and release study of
polyphenolic ingredients of olive leaves on inactivated
yeast cells: The case of rutin
10.20-10.35 Junli Xu and Da-Wen Sun. Predictive Modelling for Rapid
Fish Caloric Density Determination
10.35-10.50 Foteini Pavli, Anthoula Argyri, Ioanna Kovaiou, Georgia
Apostolakopoulou, Panagiotis Skandamis, George-John
Nychas, Chrysoula Tassou and Nikos Chorianopoulos. Use
of Fourier Transform Infrared Spectroscopy for rapid
detection of microbial spoilage of ham slices packed with
oregano essential oil edible films after treatment with
High Pressure Processing

10.50-11.15 Poster session (coffee complementary)

11.15-11.35 Environmental Life Cycle Assessment (Almudena
Hospido, Laura Roibs)
11.35-11.50 Antonios Konstantas, Laurence Stamford and Adisa
Azapagic. Primary energy demand, global warming
potential and water footprint evaluation of production
and consumption of cakes
11.50-12.05 Laura Roibs, Sara Rodrguez Garca, Vasilis Valdramidis
and Almudena Hospido. The relevance of supply chain
characteristics in GHG emissions: the carbon footprint of
Maltese juices.
12.05-12.20 Konstantina Kyriakopoulou, Marina Stramarkou and
Magdalini Krokida. Comparative Life-Cycle Assessment of
Green Extraction Processes for the Valorization of Citrus


Waste
12.20-12.35 Panagiota Eleni, Vasiliki Oikonomopoulou, Christos
Boukouvalas, Sofia Papadaki and Magdalini Krokida. Life
Cycle Assessment of functional foods developed using a
novel encapsulation technique. Application in dairy
industry
12.35-12.50 Closing of conference Poster awards by ICMFH
15.00-16.00 Departure of ferries to Piraeus