Day 1, October 25th, 2025
01:00 PM to 01:30 PM
Opening ceremony 1st FoodMicro Latino 2025, Luís Augusto Nero, BRAFP, Universidade Federal de Viçosa; Andreja Rajkovic, ICFMH, Ghent University
01:30 PM to 02:30 PM
Lecture: Plastisphere and toxic impacts of micro-and nanoplastics on food safety in the current context of climate change and world pollution, Andreja Rajkovic, ICFMH, Ghent University
Moderator: Luís Augusto Nero, BRAFP, Universidade Federal de Viçosa
02:30 PM to 04:00 PM
Round Table: Unravelling the relation between chemical contaminants and microbiota in food
Moderator: Carlos Adam Conte Jr., Universidade Federal do Rio de Janeiro
Microplastics/nanoplastics: Global Environmental and human health perspectives, Baoshan Xing, University of Massachusetts at Amherst
Toxic and potentially toxic metals in seafood and the health risks to the consumer population, Paloma de Almeida Rodrigues, Universidade Federal Fluminense
Sustainable aquaculture of native fish from the Cerrado and Pantanal biomes and its relationship with Salmonella spp. and antimicrobial resistance, Eduardo Eustáquio de Souza Figueiredo, Un. Federal de Mato Grosso
04:00 PM to 04:30 PM
Coffee break
04:30 PM to 05:30 PM
Lecture: What role does pre-harvest intervention play in ensuring food safety of foods of animal origin? Todd Callaway, University of Georgia
Moderator: Virgínia Farias Alves, Universidade Federal de Goiás
05:30 PM to 07:00 PM
Round Table: Environmental impacts of the intense use of antibiotics in animal production
Moderator: Maria Teresa Destro, Universidade de São Paulo
Dynamics of Salmonella Contamination in Surface Waters, Celso José Bruno de Oliveira, Universidade Federal da Paraíba
REP strains: Repetitive-Emerging- and Persistent Salmonella populations in water, food and humans in Chile, Andrea Moreno Switt, Pontificia Universidad Católica de Chile
Use of antibiotics and consequent antimicrobial resistance in the swine intensive production, Jalusa Deon Kich, Embrapa Suínos e Aves
07:00 PM to 08:00 PM
Poster presentation
Day 2, October 26th, 2025
01:00 PM to 02:00 PM
Lecture: Food produced by precision fermentation – EFSA guidelines and activities, Gabriela Precup, European Food Safety Authority
Moderator: Luciano dos Santos Bersot, Universidade Federal do Paraná
02:00 PM to 04:00 PM
Round Table: Sustainable alternatives for food processing and assurance of food safety
Moderator: Mariza Landgraf, Universidade de São Paulo
Microwave heating in food processing: product quality and safety, Jorge Andrey Wilhelms Gut, Universidade de São Paulo
Ultrasound as an alternative for food processing, Jackline Freitas Brilhante de São José, Universidade Federal do Espírito Santo
Ohmic heating in food processing, Ramon da Silva Rocha, Universidade de São Paulo
04:00 PM to 04:30 PM
Coffee break
04:30 PM to 05:30 PM
Lecture: Bacteriocins That Break the Barrier: Targeting Outer Membrane Biogenesis in Gram-Negative Bacteria, Thiago Monteiro Araújo dos Santos, Northeastern University
Moderator: Uelinton Manoel Pinto, Universidade de São Paulo
05:30 PM to 07:00 PM
Round Table: Safety of alternative foods
Moderator: Bernadette Dora Gombossy de Melo Franco, Universidade de São Paulo
Edible insect proteins: challenges and microbial safety of this alternative protein source, Federico Casanova, DTU – Technical University of Denmark, Nat. Food Inst.
Innovation in dairy products and plant-based alternatives to dairy products: bacteria can be friends or foes, Yves Le-Loir, STLO – INRAE
07:00 PM to 08:00 PM
Poster presentation
Day 3, October 27th, 2025
01:00 PM to 02:00 PM
Lecture: Alternative technologies to control foodborne viruses, Marciane Magnani, Universidade Federal da Paraíba
Moderator: Luís Augusto Nero, BRAFP, Universidade Federal de Viçosa
02:00 PM to 04:00 PM
Round Table: Gas reduction and microbiome in the animal food production chain
Moderador: Ricardo Seiti Yamatogi, Universidade Federal de Viçosa
Early-Life Strategies to Manipulate the Rumen Microbiome for Improved production and Reduced Environmental Impact, Fernanda Batistel, University of Florida
Biotech Solutions for Livestock Methane Mitigation, Kwangcheol Casey Jeong, University of Florida
Microbiome and probiotics to reduce gas emission by ruminants, Fábio Sossai Possebon, Universidade Estadual Paulista
04:00 PM to 04:30 PM
Coffee break
04:30 PM to 06:00 PM
Round Table: Oral presentation of selected abstracts (BRAFP YOUNG SCIENTIST AWARD COMPETITION)
Moderator: Luís Augusto Nero, BRAFP, Universidade Federal de Viçosa
06:00 PM to 07:00 PM
Closing ceremony of the 1st FoodMicro Latino 2025, Luís Augusto Nero, BRAFP, Universidade Federal de Viçosa & Andreja Rajkovic, ICFMH, Ghent University
07:00 PM to 08:00 PM
Poster presentation
Day 4, October 28th, 2025
01:00 PM to 01:15 PM
Opening session of the Brazilian Artisanal Cheeses Meeting (REPEQUAB), agenda description, Uelinton Manoel Pinto, Universidade de São Paulo
01:15 PM to 02:00 PM
Lecture: Microbiological aspects and an historical overview of the Brazilian Artisanal Cheeses, Antonio Fernandes de Carvalho, Universidade Federal de Viçosa
Moderator: Uelinton Manoel Pinto, Universidade de São Paulo
02:00 PM to 04:00 PM
Round Table: Brazilian Artisanal Cheeses across different geographical regions
Moderator: Virgínia Farias Alves, Universidade Federal de Goiás
Artisanal cheeses from Santa Catarina and Southern Brazil, Juliano De Dea Lindner, Universidade Federal de Santa Catarina
Artisanal cheeses from Minas Gerais, Luís Augusto Nero, BRAFP, Universidade Federal de Viçosa
Artisanal cheeses from São Paulo, Alline Artigiani Lima Tribst, Universidade Estadual de Campinas
Artisanal Cheeses from North-Northwestern Brazil, Mônica Correia Gonçalves, Universidade Federal de Campina Grande
Artisanal Cheeses from the Central-West Brazil, Virgínia Farias Alves, Universidade Federal de Goiás
04:00 PM to 04:30 PM
Coffee break
04:30 PM to 06:00 PM
Round Table: Challenges in producing fungi/bloomy rind cheeses in Brazil
Moderator: Uelinton Manoel Pinto, Universidade de São Paulo
Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity? José Guilherme Prado Martin, Universidade Federal de Viçosa
Mycotoxins in Brazilian Artisanal Cheeses, Liliane Denize Miranda Menezes, Instituto Mineiro de Agropecuária
Terroir microbiota in artisanal cheeses in Brazil with fungi/bloomy rind, Luís Roberto Batista, Universidade Federal de Lavras
06:00 PM to 06:45 PM
Lecture: Regulation of Artisanal Cheeses in Brazil: the good, the bad and the ugly, Gustavo Augusto Lacorte, Instituto Federal de Minas Gerais – Bambuí
Moderator: Bernadette Dora Gombossy de Melo Franco, Universidade de São Paulo
06:45 PM to 07:00 PM
Closing session of the Brazilian Artisanal Cheeses Meeting (REPEQUAB), agenda description, Uelinton Manoel Pinto, Universidade de São Paulo
