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Food System Microbiomes 2024 International Conference, May 14-17, 2024, Torino, Italy

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Update 13.05.24: The full Abstractbook PDF can be downloaded in the registration system (Login required).

Download the Poster Table PDF .


Tuesday, May 14th, 2024

08:00 - 10:00

Arrival & Registration

10:00 - 10:20


10:20 - 10:55

Franciska De Vries (University of Amsterdam, NL)

Understanding soil microbiome response to climate change

10:55 - 11:45

Microbiomes and the fertilizer crisis

Chairs: Carolin Schneider, Trevor Charles

10:55 - 11:20

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

11:20 - 11:35

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

11:35 - 11:45

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

11:45 - 12:15

Coffee Break

12:15 - 12:55

Microbiomes and the fertilizer crisis

Chairs: Carolin Schneider, Trevor Charles

12:15 - 12:40

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

12:40 - 12:55

Sara Borin (University of Milan, IT)
The microbiome associated to the weed Panicum sp. exploited as self-produced sustainable biofertilizer for staple crops in Sri Lanka

12:55 - 14:30

Lunch Break & Poster Session I

14:30 - 16:15

Microbiomes mitigating biotic and abiotic stress

Chairs: Jesús Mercado-Blanco, Simone Gatzke

14:30 - 14:55

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)

14:55 - 15:20

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

15:20 - 15:35

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

15:35 - 15:50

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

15:50 - 16:05

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

16:05 - 16:15

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


Sara Berzuini (University of Bologna, IT)
Effect of different beneficial microorganisms in the growth promotion of camelina (Camelina sativa L. Crantz)

16:15 - 16:40

Coffee Break

16:40 - 18:00

Workshop - The MicrobiomeSupport Association

Workshop organizers: The Association Founding Members

18:00 - 20:00

Poster Session I & Networking (wine & cheese)

Wednesday, May 15th, 2024

09:00 - 10:30

Animal welfare, antibiotic resistance, and robustness

Chairs: Michael Schloter, Sharon Huws

09:00 - 09:25

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  

09:25 - 09:50

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

09:50 - 10:05

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

10:05 - 10:20

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

10:20- 10:30

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


David Atuahene (University of Turin, IT)
Unraveling Gut Dynamics: Investigating the Impact of a Novel Supplement on Canine Gut Microbiota

10:30 - 11:00

Coffee Break

11:00 - 11:50

Microbiomes and (GHG, manure) emissions

Chairs: Paul Smith, Hauke Smidt

11:00 - 11:25

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

11:25 - 11:50

Paul Smith (Teagasc, IE)
The role of the rumen microbiome in the development of methane mitigation strategies for ruminants

11:50 - 15:10

Food systems microbiomes and epidemics

Chairs: Marco Candela, Søren Sørensen

11:50 - 12:15

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

12:15 - 12:30

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

12:30 - 14:00

Lunch Break & Poster Session II

14:00 - 15:10

Food systems microbiomes and epidemics

Chairs: Marco Candela, Søren Sørensen

14:00 - 14:25

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

14:25 - 14:40

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

14:40 - 14:55

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

14:55 - 15:10

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


Elisabetta Chiarini (University of Turin, IT)
Meta-taxonomic analysis of poultry and slaughterhouse microbiota: a comprehensive examination of resident microbial communities

15:10 - 15:20

Health Break

15:20 - 16:20

New foods/diets and gut microbiome health

Workshop organizers: Yolanda Sanz (CSIC, ES), Emmanuelle Maguin (INRAE, FR)

The session will update scientific evidence on the relationship between long-term dietary patterns, the gut microbiome and human health and discuss how shifts in dietary habits related to food systems transformation could impact the gut microbiome and our health trajectory in the future.

16:20 - 16:50

Coffee Break

16:50 - 18:00

Microbiome diversity and food quality

Chairs: Martin Wagner, Inga Sarand

16:50 - 17:15

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

17:15 - 17:30

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

17:30 - 17:45

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

17:45 - 18:00

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

Thursday, May 16th, 2024

09:00 - 09:40

Microbiome diversity and food quality

Chairs: Martin Wagner, Inga Sarand

09:00 - 09:25

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

09:25 - 09:40

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


Aashish Jha (New York University Abu Dhabi, AE)
Substrate drives densely connected microbial community assembly across diverse traditional fermented foods.

09:40 - 10:50

The edible microbiome

Chairs: Tanja Kostic, Gabriele Berg

09:40 - 10:05

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

10:05 - 10:30

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

10:30 - 10:45

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

10:45 - 10:50

Matevž Zlatnar (Graz University of Technology, AT)
Unraveling the fermented olives microbiome: bacterial diversity, function and its importance for human health

10:50 - 11:20

Coffee Break

11:20 - 13:10

Microbiomes for improving health and well-being

Chairs: Paul D. Cotter, Celia Herrera-Rincon

11:20 - 11:45

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

11:45 - 12:10

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

12:10 - 12:25

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

12:25 - 12:40

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

12:40 - 12:55

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

12:55 - 13:10

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


Agapi Doulgeraki (Aristotle University of Thessaloniki, GR)
Impact of an 8 weeks intervention with orange juice enriched with probiotics and vitamin D on the diet of volunteers at high cardiometabolic risk

13:10 - 14:40

Lunch Break & Poster Session II

14:40 - 16:10

Circular food systems for microbiomes improving animal, human and environmental health

Chairs: Lene Lange, Dennis Sandris Nielsen

14:40 - 15:05

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

15:05 - 15:30

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

15:30 - 15:45

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

15:45 - 16:00

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

16:00 - 16:10

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


Nelson Mota de Carvalho (Escola Superior de Biotecnologia da Universidade Católica Portuguesa, PT)
Supplementation of agro-industrial by-products in animal feed towards well-fare and sustainability: Case study of sugarcane bagasse lignin

17:00 - 23:00

Social Programme

Friday, May 17th, 2024

09:00 - 10:15

Microbiomes for plant fermentation

Chairs: Christèle Humblot, Raffaella Di Cagno

09:00 - 09:25

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

09:25 - 09:50

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

09:50 - 10:05

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

10:05 - 10:15

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


Afolake Olanbiwoninu (Ajayi Crowther University, NG)
Metagenomic Analyses revealed Bacterial Communities and Diversities in Fermented African Locust Beans

10:15 - 10:45

Coffee Break

10:45 - 11:45

Preservation of food systems microbiomes

Chairs: Christina Warinner, Matthew Ryan

10:45 - 11:05

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

11:05 - 11:30

Christina Warinner (Harvard University, US)
The milk paradox  

11:30 - 11:45

Federico Sbarra (ENEA, IT)
Holistic approach to study soil rhizosphere microbiomes and preservation strategies.

11:45 - 12:00

Health Break

12:00 - 13:00

Food systems knowledge and technology gaps

Workshop organizers: Antton Alberdi (University of Copenhagen, DK), Cedric C. Laczny (University of Luxembourg, LU)

The session will discuss key challenges in microbiome research, addressing biological resolution, spatial resolution, and system control, with corresponding technological innovations, including multi-omics analysis, micro-scale metagenomics, and gut-on-a-chip models. This will be followed by an extended dialogue on the application of these techniques in food sciences, featuring experts from diverse fields and technical backgrounds.

13:00 - 14:00

Lunch Break

14:00 - 15:05

Connectivity of microbiomes in the food system

Chairs: Danilo Ercolini, Angela Sessitsch

14:00 - 14:25

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

14:25 - 14:50

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

14:50 - 15:05

Chiara Traina (University of Turin, IT)
Microbial communities of Taggiasca fermented olives and olive tree: preliminary study combining culture-dependent and independent approaches.

15:05 - 15:35

Karel Callens (FAO, IT)
Microbiomes at the crossroads: Pathways for sustainable food systems and the SDGs

15:35 - 16:00

Awards & Closing

Organizing Institutions


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