Day 1, October 25th, 2025
08:00 AM to noon
Biofims: the silent menace. Effective methods to detect and to control biofilms
Moderator: Elaine Pereira De Martinis, Universidade de São Paulo
1. Biofilm vs Industrial higienization: concepts and challenges, Luciano dos Santos Bersot, Universidade Federal do Paraná
2. Exploring biofilms: tools and technologies for industrial surveillance, Emanoelli Aparecida Rodrigues dos Santos, Universidade Estadual Paulista
3. Challenges and technological solutions for biofilm control, Leonardo Ereno Tadielo, Universidade do Estado de Santa Catarina
Day 2, October 26th, 2025
08:00 AM to noon
Product design from biomaterials based on fungi and bacteria: from theory to practice
Moderator: Uelinton Manoel Pinto, Universidade de São Paulo
1. Introduction to growing design: concepts and techniques, José Guilherme Prado Martin, Universidade Federal de Viçosa
2. Microorganisms as a source of biomaterials, José Guilherme Prado Martin, Universidade Federal de Viçosa
3. Product design from fungal mycelium and bacterial cellulose, Lia Paletta Benatti, Universidade Federal de Juiz de Fora
4. Sensory evaluation of biomaterials for commercial applications, Paulo Sérgio Pedroso Costa Junior, Universidade Federal de Viçosa
Day 3, October 27th, 2025
08:00 AM to noon
Integrated Workshop: Teaching and extension in Food Microbiology
Moderator: Virgínia Farias Alves, Universidade Federal de Goiás
1. Food Microbiology in practice: an approach in extension projects, Daniele Fernanda Maffei, Universidade de São Paulo
2. Teaching food microbiology using active methodologies, Nathália Cristina Cirone Silva, Universidade Estadual de Campinas
3. AI tools to support microbiology teaching, Uelinton Manoel Pinto, Universidade de São Paulo
Day 4, October 28th, 2025
08:00 AM to noon
Transforming biodiversity into products
Moderator: Luís Augusto Nero, BRAFP, Universidade Federal de Viçosa
1. Isolation of bioconservative cultures and transforming them into commercial starters, Antonio Fernandes de Carvalho, Universidade Federal de Viçosa
2. Experience with artisanal cheeses from Minas Gerais, Solimar Gonçalves Machado, Universidade Federal de Viçosa
3. Study of the biodiversity of artisanal cheeses from Sicily, Cinzia Caggia, University of Catania
4. Experience of the spin-off ProBioEtna with probiotic strains, Cinzia Lucia Randazzo, University of Catania
