Food microbiology through the ages: from fermentation to safe plant-based foods
About this event
- Category
- Meeting
- Date
- Jan 29, 2026
- Location
- Wageningen
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
Participants
Please login to view all participants