KNVM

The division Food Microbiology of the KNVM is pleased to announce the symposium:

Food microbiology through the ages: from fermentation to safe plant-based foods

How to ensure the safety of plant-based food products and products derived from (precision) fermentation?
How to define precision fermentation and the associated hazards? And what is the regulatory approach?

Date: Thursday January 29th 2026

Venue of meeting: Omnia, Campus  Wageningen

Registration
For registration and payment please click on the button to the left.
Fee is € 65,- for KNVM members, € 75,- for non-members and € 20,- for students (prices are including VAT).
Registration is possible until Friday January 23rd 2026.

Payment
Payment is only possible by on-line registration via iDeal (see button to the left).

We hope to see you all in Wageningen.

Kind regards,
KNVM Division Food Microbiology

 

---

                                     

Program

 9.30 -  10.00      Registration, coffee & tea

10.00 - 10.05      Welcome

10.05 - 10.35      Food safety through the ages: from spontaneous fermentation to scientific risk assessment

                               Aarieke de Jong (NVWA) 

10.35 - 11.05     Towards the safety of plant-based meat analogues: a new growth model for Listeria monocytogenes

                               Cristina Serra (Food Microbiology, WUR) 

11.05 - 11.30      Coffee, tea

11.30 - 12.00     New Kid on the Meat Block - Microbial ecology and pathogen control in plant-based meats

                                Matthew McCusker (Kerry Ingredients)

12.00 - 12.30     Managing Listeria monocytogenes in a changing food industry: shelf-life studies and plant-based products

                               Charlotte Verbart (NVWA) 

12.30 - 13.30      Lunch

13.30 - 14.00      Fermentation: a conversion technology to maximize the nutritional value from a hectare of arable land

                               Wim de Laat (BioscienZ)  

14.00 – 14.30     Novel meat alternatives

                               Judith Wolkers (Food Microbiology, WUR) 

14.30 - 15.00      Coffee, tea

15.00 - 15.30      Understanding precision fermentation: insights into nomenclature, food safety and regulatory frameworks

                               Mark Sturme (Wageningen Food Safety Research)  

15.30 - 16.00      Biological complexity in precision fermentation  

                               Cees Sagt (DSM-Firmenich)

16.00                     Drinks 

Please login to view all participants