Trevor Charles (University of Waterloo, CA)
Enrichment for and selection of novel bacterial isolates with potential as biofertilizers for soil-less agriculture. 

Marco Giovannetti (University of Torino, IT)
Lactuca sativa genetic variation shapes the plant phenotypic and metabolic response to a soil microbial inoculum

SCIENCE FLASHES:
Marta Acin (Biome Makers, ES)
Harnessing biostimulants and data-driven microbiome analysis to address the fertilizer crisis: A sustainable approach

Annamaria Bevivino (ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, IT)
Potential of microbiome-based solution as green biofertilizer for sustainable maize productivity

Carolin Schneider (Inoq GmbH, DE)
What can microbial plant biostimulants do for our food quality - the mycorrhiza-tomato story

Jesús Mercado-Blanco (Estación Experimental del Zaidín (CSIC), ES)
What the olive tree holobiont needs to confront a soil-borne fungal pathogen (and how to help it)

Simone Gatzke (Forschungszentrum Jülich GmbH, DE)
The role of phenotyping facilities to analyze plant-microbial interactions and their access possibilities across Europe

Joseph Selvin (Pondicherry University, IN)
The role of microbiome shift on the emergence of climate resilient coral species

Eleonora Rolli (University of Milan, IT)
Plants ‘cry-for-help’ in presence of the xenobiotic polychlorinated biphenyls

Andrea Visca (ENEA, IT)
Unveiling the Microbial Players: Metagenomic Insights into Olive Varieties' Response to Drought

SCIENCE FLASHES:
Sonia Mazzarino (University of Turin, IT)
Isolation and selection of plant-associated microbes for the formulation of new inocula to be used in sustainable agriculture

Michael Schloter (Technical University of Munich, DE)
Age matters: Exploring differential effects of antimicrobial treatment on gut microbiota of adult and juvenile brown trouts and non-target organisms of the aquatic ecosystem  

Sharon Huws (Queen's University Belfast, GB)
Microbiomes: friend or foe in the battle against antimicrobial resistance

Stéphane Chaillou (INRAE, FR)
Longitudinal study of chicken microbiomes from egg to meat : impact of farming practices.

Narciso M. Quijada (University of Salamanca, ES)
The resistome investigation in foods and their processing environments from 113 European companies reveals high connection with mobile genetic elements and ESKAPEE bacteria

SCIENCE FLASHES:
Tea Movsesijan (Austrian Competence Centre for Feed and Food Quality, Safety & Innovation (FFoQSI), AT)
Deciphering microbial dynamics and antimicrobial resistance spread in beef production

Hauke Smidt (Wageningen University & Research, NL)
Unlocking microbiomes for reduced emissions in sustainable agriculture

Marco Candela (University of Bologna, IT)
Food system and environmental microbiomes, a be-directional connection.

Nadja Pracser (FFoQSI GmbH, AT)
Exploring the occurrence of Listeria in biofilms and analyzing the microbiota in a frozen vegetable processing environment

Søren Sørensen (Department of Biology University of Copenhagen, DK)
Exploring Antimicrobial Resistance and Plasmid Diversity in the Early Life Gut Microbiome

Sophie Hautefeuille (INRAE, FR)
Understanding The Association Between The Bacterial Communities Of Broiler Meat And Campylobacter For Enhanced Food Safety

Cristian Botta (University of Turin, IT)
The pros and cons of tracking the microbial contamination in infant food processing chain through amplicon sequencing and metagenomics

SCIENCE FLASHES:
Fulvia Troja (University of Bologna, IT)
USE of shotgun metagenomic for the analysis of shellfish virome: comparative assessment of the performances of three capture enrichment kits

Valentina Riva (University of Milan, IT)
Deciphering the dynamics of antibiotic resistance transfer through natural transformation in bacterial communities

Inga Sarand (Tallinn University of Technology, EE)
Interplay between microbiome and storage conditions in spoilage mitigation

Hugo Roume (Lesaffre, FR)
Forecasting sourdough aromatic profiles by integrated multi-omics data into a community-wide metabolic network

Davide Buzzanca (Università degli Studi di Torino, IT)
PDO and non-PDO Roccaverano cheeses: exploring Microbiome Diversity and Correlations

Eva Maria Molin (AIT Austrian Institute of Technology Gmb, AT)
From science to practice: bio-preservation for storage improvement – a sugar beet case study

Martin Wagner (University for Veterinary Medicine, AT)
Contamination maps as a tool to improve and secure food production in a farm-to-fork strategy  

SCIENCE FLASHES:
Francesca Cristetti (University of Turin, IT)
Exploration of microbial ecology as a quality marker through its linkage to the geographical origin of spontaneously fermented food matrices: the case of wine, green coffee beans, and cocoa beans.

Franz-Ferdinand Roch (University of Veterinary Medicine, Vienna, AT)
Dynamic interactions between bacterial and fungal communities on vacuum packaged beef: a comprehensive longitudinal microbiome analysis

Tanja Kostic (AIT Austrian Institute of Technology, AT)
The edible microbiome: Rethinking the concept of „You are what you eat”

Gabriele Berg (TU Graz, AT)
The edible microbiome and human (gut) health

Giacomo Mantegazza (University of Milan, IT)
Microbes on the menu: investigating rocket salad as a vehicle for microorganisms for the human intestinal ecosystem

Celia Herrera-Rincon (Complutense University of Madrid, ES)
From the microbiome to the electrome: implications on the gut-brain axis

Paul D. Cotter (Teagasc, IE)
Harnessing microbiome data to create the next generation of fermented foods

Elisa Quarta (Universidad Complutense de Madrid, ES)
Nutritional iron deficiency effects on microbiota-gut-brain axis

Mathias Richard (INRAE, FR)
Fungi used in food processes with potential probiotic effects on gut inflammation

Jekaterina Kazantseva (TFTAK, EE)
Intervention study on the effect of fermented vegetable consumption on gut microbiota for three various focus groups

SCIENCE FLASHES:
Gianfranco Picone (University of Bologna, IT)
The application of High-Resolution Nuclear Magnetic Resonance (HR NMR) in metabolomic analyses of meconium and stool in newborns. The MABEL project: a preliminary study. 

Nicola Mangieri (University of Milan, IT)
Role of fermented oat drink and fermented milk compared to freeze-dried cells in the survival of the probio8c strain Lac$caseibacillus rhamnosus CRL 1505 in human gastrointestinal transit

Lene Lange (LL-BioEconomy, DK)
Circular food systems for microbiomes improving animal, human and environmental health 

Dennis Sandris Nielsen (University of Copenhagen, DK)
Use of microbes to produce more climate friendly food and feed

Anna Clocchiatti (Universiteit van Amsterdam, NL)
  Exploring soil biome complexity: regional impacts of land management and soil degradation

Enrique Cubas-Cano (ITENE, ES)
TRIBIOME: developing new circular tools for wheat microbiome modulation as an innovative contribution for a sustainable, healthy, and resilient food production system

SCIENCE FLASHES:
Soumya Sahai Saxena ( Indian Institute of Technology Delhi, IN)
Utilizing indigenous agricultural soil microbiota for the management of Listeria monocytogenes in Indian arable land

Christèle Humblot (IRD, FR)
Plant based fermented foods for healthier diet, addressing nutritional challenges through tradition and innovation

Raffaella Di Cagno (Free University of Bolzano, IT)
Exploring the metabolic labyrinth of lactic acid bacteria in the microbiome of fermented plant foods: toward a shift in perspective from the individual to the global

Maxime Borry (Max Planck Institute for Evolutionary Anthropology, DE)
Ancient DNA insights into 7th century Tibetan barley beer brewing from Samdzong, Upper Mustang, Nepal

SCIENCE FLASHES:
Romane Junker (INRAE, FR)
Understanding taxonomic diversity and functional signatures of fermented vegetables microbiome

Matthew Ryan (CABI, GB)
Underpinning the food systems microbiome through optimised preservation approaches

Christina Warinner (Harvard University, US)
The milk paradox  

Angela Sessitsch (AIT Austrian Institute of Technology, AT)
Microbiome interconnectedness throughout environments with major consequences for healthy people and a healthy planet

Danilo Ercolini (University of Naples Federico II, IT)
Extensive microbiome mapping in the food industry as a strategy to identify functional landscapes for bioprotection and food waste reduction