Dr. José Juan Rodríguez Jerez is an associate professor in the Departament de Ciència animal i dels aliments at the UAB. Since 1996, he works on techniques based on immunology (ELISA and ELFA), ATP analysis, microscopy (light, electron, fluorescence and confocal laser scanning microscopy, and image analysis), and molecular biology (real-time PCR and sequencing). There are five scientists in his research group, which is specialised in development of rapid methods for foodborne disease prevention, by controlling cross-contamination between surfaces and foods, and has more than 400 publications, 75 of which are research papers and book chapters, and more than 300 of which are popular science papers. From 2000 to 2008, he was in charge of the scientific coordination of the website www.consumaseguridad.com, and currently, he carries out the same task at http://mapaperills.uab.cat.

Dr. Armand Sánchez Bonastre, head of the Molecular Genetics Veterinary Service (SVGM) of the UAB, is a professor in the Departament de Ciència animal i dels aliments and vice-chancellor of Research and Transfer at the UAB. Head of the research group "Molecular animal breeding in veterinary sciences", whose activities focus on the application of molecular techniques to animal production. He has been in charge of many projects funded by Spanish or international institutions, or private companies. Currently, he takes part in animal genomics projects on genetic characterization of characteristics interesting for animal production, and in the development of analytical methods for molecular diagnosis. He has published about 180 papers in international journals on molecular genetics applied to livestock production.

Ms. Paloma Bellver Moreira is a microbiologist at the Laboratorio de Saúde Pública de Galicia, in Lugo. She has a B.S. degree in Biology, speciality in Microbiology and Parasitology (BIR), and a M.S. degree in Microbiology. She has large experience in aquaculture, fish pathology, clinical microbiology and, from 2001, food and environmental safety.

Dr. Oscar J. Esteban Cabornero defines himself as "a tireless knowledge seeker and 'grower' of teams". After doing research in microbiology for several years, he worked on design and development of technical equipment in food industries. With a 20-year professional career, he has worked in dairy sector (Grupo Calidad Pascual); fruit juice and soft drink sector (AMC Group); and cheese sector for 10 years up to now, on new product development and currently as a head of quality at Queserías Entrepinares, in Valladolid. His wide range of tasks includes: quality management, control and assurance, microbiological assay laboratories and environmental coordination, product development, and establishment of corporate strategies for safety and total quality and of management policies. He juggles his professional activity and teaching and research, with participation in more than 30 projects and several publications in scientific and sectorial journals. He collaborates with the Universidades de Valladolid, León, Burgos and Complutense de Madrid, and is a member of the Sociedad Española de Microbiología. Further information: https://www.linkedin.com/in/oscarjesteban.

Mr. Pascal Monzó Martos received his B.S. degree in Veterinary science from the Universidad de Zaragoza. He started his professional practice at dairy industry and, in 1990, joined the poultry industry, at Productos Florida (DACSA Group), in Vila-real, Castellón, where he founded and have led the microbiology laboratory from that year. His activities include all the microbiology-related areas, such as chick incubation and birth room: control and safety criteria establishment; feed plant: raw material control and process evaluation; field: support and control in pathologies (broilers); carcass production (slaughtering, plucking, evisceration, maturing, etc.): criteria establishment and process evaluation; dressing and packaging (processes which were started at the company in 2005): preservation optimization (modified atmosphere, plastic films, etc.), criteria establishment and expiry date assessment; processed poultry: control and criteria establishment. During all these years, he has gone through different stages in microbiology: from the conventional one, then, chromogenic culture media, and currently, automated equipment; and he has met different "trends" regarding pathogenic bacteria: first, Salmonella, then, Listeria monocytogenes, and finally, Campylobacter spp., which are of great importance at poultry industry, without forgetting antimicrobial resistances, which may turn out to be harmful. His large experience gives him a complete view of poultry industry risks; he concludes that microorganisms are constantly adapting to human challenges and surprising us, we will never have enough knowledge about the exciting microbial world.

Dr. José Martínez Peinado got his position as a professor of Microbiology at the Facultad de Biología of the Universidad Complutense de Madrid in 1988. Besides his teaching and research activities, he was chairman of the Sociedad Española de Microbiología (SEM) specialist group on Industrial microbiology (1991-1998), deputy chairman of the SEM (1998-2006), and chairman of the Comisión de Normalización de Técnicas y Métodos Microbiológicos from its creation in 1999 to 2006. Member of the editorial boards of the Journal of Food Protection (1998-2000) and International Microbiology (from 1991 up to now). Commissioner at the International Comission for Yeasts (ICY) (1998-2017), a specialised commission on yeasts of the International Union of Microbiological Societies. He has been an evaluator in the Agencia Nacional de Evaluación y Prospectiva, the university quality agencies of Madrid and Castilla-La Mancha, the Fundação para a Ciência e a Tecnologia (Portugal), the US-Israel Binational Agricultural Research and Development Fund (Israel), and the European Commission (4th, 5th and 6th framework programmes), in the fields of food microbiology and biotechnology. He has supervised ten Ph.D. students, and participated as a lead researcher in ten Spanish projects and two European projects. He collects positive evaluation of his research in six 6-year periods.

Dr. Arben Merkoçi is an ICREA professor and director of the Nanobioelectronics and Biosensors group at the Institut Català de Nanociència i Nanotecnologia (ICN2-CSIC), in Bellaterra (Cerdanyola del Vallès), which is part of the Barcelona Institute of Science and Technology (BIST). After his Ph.D. studies (1991) at Tirana University (Albania), in the topic of ion-selective-electrodes (ISE), he worked as a senior researcher/invited professor in the field of nanobiosensors and lab-on-a-chip technologies in Italy, Spain, USA and, since 2006, at the ICN2. His research is focused on the design and application of cutting-edge nanoscience- and nanotechnology-based cost-effective biosensors. The paper/plastic-based nanobiosensors involve integration of biological molecules (DNA, antibodies, cells and enzymes) and other (bio)receptors with micro- and nanostructures/motors, and are applied in diagnostics, environmental monitoring or safety and security. He has published around 287 research papers, supervised 30 Ph.D. students and been invited about 150 occasions to give plenary lectures and key-note speeches in several countries. Editor of Biosensors and Bioelectronics and other journals, and co-founder of two spin-off companies: PaperDrop, dedicated to nanodiagnostics, and GraphenicaLab, dedicated to electronic printing. Further information: https://www.icrea.cat/security/files/researchers/files-maintenance/full_cv_amerkoci_0.pdf.

Mr. Tomaž Levak is co-founder and managing director of Trace Labs – OriginTrail Core Developers, a company developing blockchain-powered data exchange protocol for supply chains. He founded Trace Labs in 2013 with the mission to bring transparency to supply chains and has led the implementation of several traceability projects around the world. Open-source, Ethereum-based OriginTrail protocol for data exchange in global supply chains, is enabling businesses to speak the same language. He is an authority on topics of data integrity and using blockchain for solving supply chain challenges; and he is also an established speaker at events around the globe, sharing his first-hand experience from implementation of blockchain technology in practice.

Mr. Jon Basagoiti Azpitarte, after doing microbiological control in a beer industry (from 1986 to 1992), works on different aspects of food quality and safety management systems. Regarding quality systems, he audits at several fields of industrial activity and services, with more than 1,500 audits, focused on food industries. He is involved in HACCP system since 1993, when he heard about it as an ISO 9001 quality system consultant and auditor. Since 1996, he teaches many courses on audits and HACCP to food industries and inspectors from different Spanish autonomous regions. From a practical application point of view, he tries to make sure the developed or evaluated HACCP systems recognize the behaviour of food hazards in industrial processes, so that they can be effectively controled.

Dr. Montse Vila Brugalla works in the Central Markets Food Control Department at the Barcelona Public Health Agency. She was head, for 12 years, of the Quality control Department of a ready-to-eat meal industry. Her interest in thermobacteriology and the way of establishing food shelf-life leads her to the knowledge of microbial growth and inactivation models, and predictive microbiology. In 2002, she defended her research work entitled "Study on the application of Gompertz equation and Baranyi model for establishment of pasteurized sauce shelf-life", in the Food nutrition, technology and hygiene postgraduate programme. From her participation in writing the “Guideline on good hygiene practices specific for sous-vide cooking” (2012), she belongs to the working group on microbiological safety evaluation of sous-vide treatments, of the Departament de Ciència animal i dels aliments at the UAB. Her Ph.D. thesis analyses the inclusion, in primary models, of the experimental variability observed after sous-vide treatments of a food at mild temperatures.

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