Program

Session 1. Innovative antimicrobial molecules of plant origin

Moderators: Dr. Elodie Choque and Prof. Philippe Jacques

• 15h45-16h15: Keynote lecture - Stabilization of innovative antimicrobial biomolecules and food safety - Prof. Monique Lacroix, INRS, Canada
• 16h15-16h30: Medicinal plants and food processing by-products: An alternative source for antimicrobials. Prof. Iness Jabri, University of Carthage, Tunisia
• 16h30-16h45: Natural products to fight coronavirus infections. Prof. Céline Rivière, University of Lille, France

Session 2.  Innovative antimicrobial molecules of animal & microbial origin

Moderators: Dr. Françoise Coucheney and Dr. François Coutte

• 09h00-09h30: Keynote lecture - Unlocking the antimicrobial potential of cyclic lipopeptides produced by Pseudomonas spp. Prof. Monica Höfte, Ghent University, Belgium
• 09h30-09h45: Fish peptides as templates for the design of novel antimicrobials. Prof. Lucie Beaulieu, Laval University, Québec
• 09h45-10h00: Turkey cruor as a source of bioactive peptides : How pH and peptic hydrolysis duration could affect the peptide population ? Houssine Fliss, Laval University, Québec
• 10h00-10h15: Characterization of chicken cruor-derived hydrolysates produced through enzymatic hydrolysis and evaluation of the feasibility of their use as natural antimicrobials. Delasa Rahimi, Laval University, Québec

10h15: Coffe break

(Moderators: Prof. Monica Höfte and Dr. Christophe Flahaut)

• 11h00-11h15: Bacterial lipopeptides as promising antimicrobials: Structure-activity studies for pharmacological optimization. Prof. Eric Biron, Laval University, Québec
• 11h15-11h30: Marine bacteria-derived pigments: A promising approach towards biofilm control and beyond. Dr. Béatrice Colin, La Rochelle University, France
• 11h30-11h45: Cultivating microbial dialogues with high-throughput precision: mapping dynamic ecological interactions in the dairy microbiome. Dr. Marie Filteau, Laval University, Québec
• 11h45-12h00: New insights on how bacteriocins can modulate colonic microbial ecosystems: a case study of avian colonic microbiota. Amal Mamjoud, Laval University, Québec
• 12h00-12h15: Bioprospecting strategy for the discovery of antimicrobial compounds from a lichen microflora. Flavia Bollaro, University of Rennes 1, France
• 12h15-12h30: Combatting Clostridium in the milk sector with bacteriocins: what if it starts from silage? Vahideh Vahdatmanesh, Laval University, Québec

12h30: Lunch

Session 3. Regulation & industrial development

Moderators: Prof. Monique Lacroix and Prof. Ismail Fliss

• 14h00-14h30: Keynote lecture - Efficacy requirements for (low-risk) biocidal products used in the food industry. Yann Maximilien, ANSES, France
• 14h30-15h00: Keynote lecture - The future of food safety is 100% natural. Dr. Cyril Roblet, Innodal, France
• 15h00-15h30: Keynote lecture - Synthetic biology applied to antimicrobial peptides a gateway for industrial applications - Dr. Philippe Gabant, Co-Founder-CSO, Syngulon, Belgium

Round table: Regulation and marketing issues - 15h30-16h30

16h30: Coffee Break

16h45-18h00: Poster session

Session 2 continuation. Innovative antimicrobial molecules of animal & microbial origin 

Moderators: Prof.Djamel Drider and Prof. Laurent Bazinet

• 09h00-09h30: Keynote lecture - Do bacteriocins failed to be the next generation of antimicrobials for food, animal and human applications? Prof. Ismail Fliss, Scientific co-director of LIAAN INAF, Laval University, Québec=
• 09h30-09h45: Antimicrobial activity of nasal Staphylococcus isolates from wild rabbits and potential effect on nasal microbiota. Dr. Rosa Fernandez, University of La Rioja, Spain
• 09h45-10h00: Fungal warriors: looking for antifungal microorganisms to combat fungal contamination in maple syrup production and beyond. Gunjan Gupta, Laval University, Québec

10h00: Coffe break

• 10h30-11h00: Keynote lecture - Coexistence of phage and bacteria in fermented beverage : in vino veritas. Prof. Claire Le Hénaff, University of Bordeaux, Villenave-d'Ornon, France
• 11h00-11h30: Keynote lecture - Phages as friends and enemies in foods. Prof. Sylvain Moineau, Laval University, Québec