2nd International Symposium on Fermented Meat

2nd International Symposium on Fermented Meat

International Journal of Food Microbiology 212 (2015) 1 Contents lists available at ScienceDirect International Journal of Food Microbiology journal...

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International Journal of Food Microbiology 212 (2015) 1

Contents lists available at ScienceDirect

International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro


2nd International Symposium on Fermented Meat

The 2nd International Symposium on Fermented Meat was held in Valencia (Spain) during the 20th to 23rd of October 2014. The symposium was organised by the group of Biochemistry, Technology and Innovation of Meat and Meat Products from the lnstituto de Agroquímica y Tecnología de Alimentos (CSIC) and financially supported by the Conselleria d´Educació, Cultura i Esport of Generalitat Valenciana (Spain) (AORG/2014/011). More than 120 delegates from 18 European Union countries attended, including also some delegates from non-EU countries like the US, Japan, Russia, Mexico, Brazil, Ecuador, Turkey, Tunisia and Morocco. Two workshops, pre-symposium and post-symposium, were also held with four invited speakers in each case. The first workshop entitled “Bioactive peptides in fermented/ripened meats” was focused on the main outcomes resulting from the project “Beneficial effects of bioactive compounds in humans” (BACCHUS) financially supported by the European Union (FP7/2007-2013) under Grant Agreement 312090. The coordinator of the project (Dr. Paul Kroon) presented the goals, consortium structure and major developments and outcomes. The latest results obtained within the project regarding the generation of bioactive peptides in cured and fermented meat products, their mechanisms of action and bioavailability were presented in three lectures. The second workshop entitled “Strategies for advanced quality and safety control of fermented/ripened meats” from a Prometeo project (2012/001 Generalitat Valenciana, Spain) was focused on the recent advances in the quality and safety of meat products. There were intense debates with participation of numerous delegates participating in the round table discussions held after each workshop. The latest advances and developments of fermented meat products were addressed in the symposium that consisted of seven scientific sessions: microbiology, curing salts and alternatives, flavour generation

http://dx.doi.org/10.1016/j.ijfoodmicro.2015.06.007 0168-1605/© 2015 Elsevier B.V. All rights reserved.

and perception, bioactive substances and functionality, safety, sustainability and energy efficiency and advanced analytical tools. A total of 22 invited lectures, 19 oral communications and 58 posters were presented. The symposium was designed to be dynamic and this purpose was clearly achieved since all topics related to fermented and ripened meats attracted intense debate during the full conference, with numerous questions from delegates and exchange of opinions in all sessions and interesting discussions during the breaks. Finally, at the closing ceremony of the symposium two young researchers received the awards sponsored by Elsevier: Maria Sanchez Mainar (Belgium) for the best oral communication and Marta Gallego (Spain) for the best poster. Furthermore, Professor José Flores Durán was the recipient of the award for a long career and extensive scientific contributions in the field of meat products. This issue of International Journal of Food Microbiology includes the manuscripts corresponding to selected invited plenary lectures and oral communications presented during the symposium and workshops. We wish to acknowledge the kind collaboration of authors who prepared these manuscripts as well as the referees who kindly participated in reviewing them. Fidel Toldrá⁎ Mónica Flores Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain ⁎ Corresponding author. E-mail address: [email protected] (F. Toldrá). 4 June 2015