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Health and economic benefits of microbiomes
11 May 2021, 14:00 – 16:30 CEST
In the last years, quite a lot of scientific knowledge made its way to the greater public raising interest in the human microbiomes, which is mostly understood as the universe of gut bacteria that determine our health status and wellbeing, our immune and hormonal systems. The microbiomes, indeed, are co-working key players in many natural processes within agriculture, food and drinking systems, waste degradation, recycling, and material creation.
Besides the production of more healthy, natural, and sustainable foods, innovations in agriculture and crop productions can already be seen with examples in plant control through bio-pesticides or climate-friendly waste degradation systems reusing and recycling materials and energy. Scientists are striving for discoveries in microbiological and microbial systems, and many exciting microbiome-related innovations can be expected in the next decades with relevant contributions to solve the challenges in human health, sustainable food production, biodiversity, and climate change.
This workshop, organised by STOA (Panel for the Future of Science and Technology of the European Parliament) is divided in two sessions: the first will discuss the clinical implications of microbiomes, while the second will analyses the economic and regulatory aspects of microbiomes.
The panel of speakers include Nassos Typas, European Molecular Biology Laboratory, Germany, Emmanuelle Maguin, INRAE, France, Claudio Lunardi, University of Verona, Italy, Elisabetta Caselli, University of Ferrara, Italy, Lene Lange, LLa-BioEconomy, Denmark, Irene Verheijen, European Association for Food Law (EFLA), Angela Sessitsch, AIT Austrian Institute of Technology (AIT), Martha Hugas, European Food and Safety Agency (EFSA), and Kathleen d`Hondt, Flemish Government, Belgium.
Programme, booklet, presentations and recording are available here.
Free registration here.
Or maybe you are still not sure if it is relevant to you?
If you are doing research with biological material in the European Union (excluding human DNA), you need to understand the basics of the Nagoya Protocol!
Together with the German Nagoya Protocol HuB (GNP-HuB), EVA GLOBAL will be co-hosting an interactive online workshop for “newbies” (beginners) to the Nagoya Protocol. You’ll learn about the Nagoya Protocol and its real-world implications for you as a researcher.
During the workshop, you will go step by step through what researchers need to do. You will hear about the user checks that have already started in the EU, Nagoya requirements from journals, and tools and tips already available, with plenty of time for you to get involved and ask questions.
This event will take place on Tuesday, April 27th from 09:00 to 11:30 CET!
You can register HERE using our online registration form.
Microbiota Exploitation for the Development of Innovative and High Added-value Fermented Food
To be published in the journal
Foods (ISSN 2304-8158) IF 4.092
Guest Editors: Dr. Luciana De Vero, Prof. Dr Andrea Pulvirenti, Prof. Dr.Ilaria Mannazzu
Deadline for manuscript submissions: 31 August 2021.
Fermentation of dairy products, vegetables, cereals, meat, and fish has emerged in human history, almost concomitantly across the different continents, as a strategy for the preservation of raw materials and the production of food and beverages for times of shortage. Since then, humankind has traditionally and empirically utilized fermentation not only for preservation purposes but also for the improvement of the organoleptic properties, texture, digestibility, palatability, and safety of all sorts of food matrices. This has led to the production of a myriad of fermented products that are the result of different cultural preferences and traditions and cover about thirty percent of the human diet, regardless of geographic area and lifestyle.
Nowadays fermentation is widely employed also to enrich food and beverages with beneficial viable microorganisms and/or their metabolites in order to positively impact on human health. This result can be achieved either through the exploitation of the wild microbiota naturally associated to raw materials or as the result of the inoculation of selected starters, and requires the characterization, preservation, management and circulation of microbial diversity.
Keeping into consideration the key words “food microbiota” and “fermentation”, this Special Issue aims to collect original research papers, review articles, and short communications addressing novel and relevant findings on the applications of lactic acid bacteria, acetic acid bacteria, yeasts and filamentous fungi isolated from food matrices or preserved in culture collections. Of particular interest will be contributions regarding:
- the characterization, exploitation and preservation of beneficial microbiota for fermented local-food production;
- the development of high added-value and novel fermented products;
- the reduction of chemical preservatives in food through the production of natural antimicrobials of microbial origin;
- the production of bioactive compounds with health promoting activity.
i requisiti della norma e i regolamenti Accredia
Durata: 12 ore (3 sessioni di 4 ore)
Date: 21, 28 aprile e 5 maggio 2021
Saranno introdotti i principi generali che contraddistinguono un sistema di gestione per la qualità, discussi i requisiti specifici previsti dalla norma UNI ISO 20387:2019 e i regolamenti Accredia, al fine di poter ottenere l’accreditamento della biobanca. L’obiettivo del corso sarà perseguito tramite lezioni frontali fornendo inoltre approfondimenti specifici e tecnici: ciò permetterà lo sviluppo di strumenti operativi direttamente applicabili alle realtà delle singole biobanche per intraprendere il percorso di progettazione e implementazione di un sistema qualità conforme alla norma e ai requisiti per l’accreditamento. Previsto esame finale e rilascio di attestato di superamento prova di apprendimento.
COSTO: € 390 + IVA a partecipante
Per ogni ulteriore partecipante della stessa azienda è previsto uno sconto del 10%
Per informazioni: corso-UNIISO20387-Biobanche_ed2_ONLINE.pdf
The 8th Beneficial Microbes Conference
22-24 March 2021.
For information see: https://www.beneficialmicrobes2021.org/
ASM and FEMS will bring together two of the biggest meetings in the microbial sciences, ASM Microbe 2021 and FEMS2021, under one digital platform to further science and help answer some of the most important questions impacting humankind today.
Italian scientific societies Italian Society for Virology (SIV-ISV), Italian Society of General Microbiology and Microbial Biotechnologies (SIMGBM), Italian Society of Agro-Food and Microbial Biotechnologies (SIMTREA), Italian Association for Clinical Microbiologists (AMCLI) and Italian Society of Microbiology (SIM), as well as the European Culture Collections’ Organisation (ECCO), which are members of FEMS, are also involved in this event.
For information: https://www.worldmicrobeforum.org/
Two workshops to create awareness of progress being made towards developing a solution for naming uncultivated Archaea and Bacteria.
A new, alternative code for naming uncultivated organisms, the “Un-Code”, is currently in development.
These virtual workshops will provide background, a roundtable panel discussion, and a forum for community input.
Practical barriers to naming uncultivated microorganisms
February 4, 2021, 15:00 GMT
Path forward to the implementation and adoption of the Un-Code
February 11, 2021, 15:00 GMT
Download the flyer from https://apply.hub.ki/uncode2021/documents/uncultivated.pdf.
More information available at: https://apply.hub.ki/uncode2021/.
Contact the Organizing Committee at email@example.com.
Giovedì 12 Novembre 2020
Collegarsi all’indirizzo all’indirizzo https://www.gotomeet.me/233/enovfood.
Tale presentazione si colloca nell’ambito di un meeting virtuale del progetto Enov-Food. Maggiori informazioni alla URL seguente: https://simtrea.org/it/in-evidenza/presentazione-delle-funzionalita-di-foodmicrobionet.
How to transform data into information and knowledge and be able to align them to improving plant health, protect the environment, end hunger in a reasonable agriculture development will be the guiding theme of the conference.
This event is the perfect opportunity to reduce barriers between small and big companies, public and private sectors with a major objective of promoting and supporting open innovation.
A time for flash talks to SME is available.
The event information is at https://elixir-europe.org/events/sme-2020-lyon.
The registration is open-free but compulsory.
Contact for information: Victoria Dominguez Del Angel (Elixir-Fr)
We are pleased to inform you that the Open Access review paper
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections
by MIRRI-IT partners has been published by the Microorganisms\ journal as part of the Special Issue “Preservation, Characterization and Exploitation of Microbial Biodiversity of Agri-Food and Environmental Interest”.
See the full paper Open Access.
De Vero L, Boniotti MB, Budroni M, Buzzini P, Cassanelli S, Comunian R, Gullo M, Logrieco AF, Mannazzu I, Musumeci R, Perugini I, Perrone G, Pulvirenti A, Romano P, Turchetti B, Varese GC. Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections. Microorganisms. 2019; 7(12):685.
Dr Luciana De Vero, Unimore Microbial Culture Collection, Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
Microorganisms represent most of the biodiversity of living organisms in every ecological habitat. They have profound effects on the functioning of any ecosystem, and therefore on the health of our planet and of human beings.
Moreover, microorganisms are the main protagonists in food, medical and biotech industries, and have several environmental applications.
Accordingly, the characterization and preservation of microbial biodiversity are essential not only for the maintenance of natural ecosystems but also for research purposes and biotechnological exploitation.
In this context, culture collections (CCs) and microbial biological resource centres (mBRCs) are crucial for the safeguarding and circulation of biological resources, as well as for the progress of life sciences.
This review deals with the expertise and services of CCs, in particular concerning preservation and characterization of microbial resources, by pointing to the advanced approaches applied to investigate a huge reservoir of microorganisms.
Data sharing and web services as well as the tight interconnection between CCs and the biotechnological industry are highlighted.
In addition, guidelines and regulations related to quality management systems (QMSs), biosafety and biosecurity issues are discussed according to the perspectives of CCs and mBRCs.