FOODSIM'2014, June 23-25, 2014, Oceanopolis, Brest, France, Keynotes


Keynote Speakers

Virtual Reality Software and Biological Simulation with an Application to Food

Mr Gireg Desmeulles
European Center of Virtual Reality
Brest, France
Tel: +33.2.9805.8953+33.2.9805.8953


For over 10 years, the adverb "in virtuo" means the will to apply concepts and methods of Virtual Reality(VR) to natural systems modeling. Some elements from this positioning applied to the context of food safety will be presented. First, we justify in virtuo approach within the context of interdisciplinarity. Then, we briefly present the meta-model ReISCOP which supports the modeling software. Finally, we present the latest advances in applications concerning food safety.

Curriculum Vitae

Gireg Desmeulles is an associate professor in computer science at the National Engineering School of Brest, France, where he conducts research in the European Center for Virtual Reality. His research focuses in multi interaction systems and in virtuo experiments. He has particular interest in interdisciplinary issues. He has a PhD in computer science from the Université de Bretagne Occidentale (FR).

Predictive modeling tools and strategies for establishing risk-based Microbiological Criteria in foods

Antonio Valero
Department of Food Science and Technology,
Ed. Darwin-Anexo,
Campus de Rabanales s/n,
University of Córdoba,
Cordoba, Spain


The application of the generated knowledge in predictive microbiology has been mainly focused on the quantification of the bacterial behaviour in culture media or foods under certain environmental conditions. The kinetic parameters estimated from mathematical equations (i.e. maximum growth rate, lag time, inactivation rate etc.) have accurately described growth, inactivation, survival or probability of growth of several pathogens and/or spoilers in a wide range of foods. Nonetheless, the dissemination of this knowledge to food industries in order to optimize food processes and to provide assistance in decision-making in a short time frame is still being developed.

To this sense, the routine and successful use of mathematical models by the food industry, governmental or educational agencies, will depend on the development of appropriate and useful applications (software packages and on-line platforms) of easy management. The increased use of models in the food industry might depend on the availability of user-friendly software, which encompass predictive models and allow different users to retrieve information from them in a rapid and convenient way.

A flexible and upgraded tool assessing the behaviour of potential microbial hazards along the food chain and their impact on public health could be highly valuable for food safety decision makers. The performance of risk-based metrics and the establishment of microbiological criteria could help to identify critical steps along the food chain that influence on the final risk associated to a specific pathogen. Some examples of how to establish microbiological criteria basing on risk-based metrics and predictive models will be provided. The examples will be illustrated with the use of the Baseline software tool, which was created within the Baseline project (Selection and improving of fit-for-purpose sampling procedures for specific foods and risks; VII Framework Program, Grant Agreement No. 222718).

Curriculum Vitae

Antonio Valero is a postdoctoral researcher holding a Degree and PhD in Food Science and Technology, obtained in the University of Cordoba (Spain). He has published nearly 40 articles in high-standard international journals and books being specially focused on the development of predictive models and risk assessment for growth, probability and inactivation of pathogens. Additionally, his expertise is led to shelf-life determination, and food quality issues. He has been involved in several research projects related to microbial risk assessment and risk management in minimally processed products and optimization of microbial sampling plans for different food risk categories. He belongs to the Editorial Board of Frontiers in Food Microbiology, and has catalogued as top reviewer of International Journal of Food Microbiology. He worked on the elaboration of opinions and scientific reports for the Spanish Food Safety Agency and being expert of the European Food Safety Authority (EFSA). Additionally, he participated as lecturer in AgroFood Masters and specialized training courses of predictive microbiology.