Microbial Control and Food Preservation

Food Preservation and Safety.- Principles of Food Preservation.- Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods.- Natural Food Antimicrobials of Animal Origin.- Natural Food Antimicrobials of Plant Origin .- Natural Food Antimicrobials of Microbial Origin.- Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation.- Delivery Systems for Introduction of Natural Antimicrobials into Foods.- Microbial Resistance to Antimicrobials.- Interventions for Fresh Produce.- Preservation Methods for Meat and Poultry.- Microbial Control of Milk and Milk Products.- Microbial Fermentation in Food Preservation.- Non Thermal Methods for Food Preservation.- Antimicrobial Gases for Food Application.- Current State of the Art and Recent Innovations for Antimicrobial Food Packaging.- Consumer Perception of Food Preservation Techniques.- Statistical Derivation of Sampling Plans for Microbiological Testing of Foods.- Antimicrobials and Food Preservation: A Risk Assessment Approach.

Dr. Vijay K. Juneja is a Lead Scientist (Microbiologist, GS-15) of a research project on Predictive Microbiology at the Eastern Regional Research Center, ARS, USDA, Wyndmoor, PA, USA. He has developed a nationally and internationally recognized research program on foodborne pathogens, with emphasis on microbiological safety of minimally processed foods and predictive microbiology. His research program has been highly productive, generating over 170 peer-reviewed journal articles, 45 book chapters and he is a co-editor of eight books. Currently, Dr. Juneja serves as an Editor of 'LWT-Food Science and Technology'. He served as a co-editor of 'International Journal of Food Microbiology' until December 2011 and as an Associate Editor for the 'Food Microbiology Section', of the Journal of Food Science from 2002 - 2007. A certified Food Scientist (2013), Dr. Juneja is a Fellow of the IFT (2008); American Academy of Microbiology (2013); and IAFP (2017).
John N. Sofos is a University Distinguished Professor Emeritus of Colorado State University. He retired in 2015, after serving on 103 graduate committees and working with 38 Scholars. He taught Food Processing, Food Microbiology, etc. Research interests included ecology, detection, resistance and control of bacterial pathogens. He authored 324 papers, 10 books, 72 book chapters, 462 abstracts, 380 miscellaneous publications, and 210 invited lectures worldwide. He was elected Fellow of five scientific societies and received awards from the International Association for Food Protection, the American Meat Science Association, the Institute of Food Technologists, etc. He served as Editor of he Journal of Food Protection for 18 years, as chair of the Biological Hazards Panel of the European Food Safety Authority, and President of the Council of the Agricultural University of Athens, Greece.