KNVM

Mission

Food Microbiology aims to disseminate scientific research and to propagate knowledge in the domain of food microbiology. Attention is given amongst others to ecophysiology in relation with food-quality and -safety, prevention of contamination and growth of micro-organisms within the food chain by HACCP and microbiological risk analysis. Both positive aspects of microbes (fermentation) as negative aspects (spoilage and pathogens) are included. The division is open to cooperation with other disciplines, like ecology and mycology.

The division organises one to two symposia per year.

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The division Food Microbiology of the KNVM is pleased to announce the  2026 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 here.
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.

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 ​​​​​​​

Board Members

Dr. Heidy den Besten (chair)

Ir. Ellen Brinkman (secretary)
Dr. Jan-Willem Sanders (finance)
Coen van der Weijden (member)