Opening talk

Food safety, a tool for succesful innovation

Professor Ana Mª Troncoso González.

Executive Director, Spanish Food Safety and Nutrition Agency, Spain.

Session I

Controlled designation of origin: limits and opportunities for vinegars.

Professor Paolo Giudici.

Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Italy.

Session II

(Taxonomy and Phylogenesis)

Taxonomy of acetic acid bacteria and molecular techniques suitable for their identification at the species level.

Dr. Ilse Cleenwerck.

BCCM/LMG, Bacteria Collection, University of Gent, Belgium.

Session II

(Ecological aspects)

Ecology of acetic acid bacteria and their role as plant growth-promoters.

Dr. Raúl O. Pedraza.

Faculty of Agronomy and Zootechnics, National University of Tucumán, Argentina.

Session III.A

Molecular biology approaches to acetic acid bacteria population studies.

Professor Albert Mas.

Department of Biochemistry and Biotechnology, Rovira i Virgili University, Spain.

Session III.B

Gluconobacter oxydans: biochemistry meets biotransformation.

Professor Uwe Deppenmeier.

Institute of Microbiology and Biotechnology, University of Bonn, Germany.

Session IV

Applications, technologies and scale up criteria of fermentation processes with acetic acid bacteria.

Dr Frank Emde.

Managing Director, Heinrich Frings GmbH & Co. KG, Bonn, Germany.

Session V

Chemical characterization and health claims of AAB fermented products.

Professor Mª Carmen García Parrilla.

Department of Nutrition and Food Science, University of Sevilla, Spain.

Closing talk

Adaptive evolution and adaptive breeding of acetic acid bacteria, and its future prospect for AAB research and development.

Professor Kazunobu Matsushita.

Faculty of Agriculture, Yamaguchi University, Japan.