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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, 60 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 and www.infooders.com.

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.

Dr. Glòria Sánchez Moragas is a senior scientist of the Consejo Superior de Investigaciones Científicas, at the Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), in Paterna, Valencia, where she leads the activities on food virus safety. Her research is focused on developing molecular methods for human enteric virus detection in food and water, and evaluating the effectiveness of food processing on such viruses, mainly noroviruses and hepatitis A virus. She has published more than 80 scientific papers and book chapters in international journals and publishers. She was the head of the Enteric viruses group at Nestlé Research Center, in Lausanne (Switzerland), for 5 years. In the field of foodborne viruses, she collaborated on international cooperation projects supported by the European Committee for Standardization (CEN) and the programme for European cooperation in science and technology (COST), and currently, participates in research projects, courses and teaching.

Dr. Julio César Lamela Pérez received his Ph.D. in Human medicine (speciality in clinical microbiology) from the Universidad de la República, in Montevideo (Uruguay), in 1997, and was graduated by the Departamento de Bacteriología y Virología of the Instituto de Higiene at the same university in 2007. He is specialised in industrial microbiology, and links functional, aetiopathogenic and structural knowledge to the study and prevention of biological contamination and the risk evaluation (microbiological view vs. real risk) in the food production and analysis chain, being food safety his professional goal related to public health. He joined the Cooperativa Nacional de Productores de Leche (Conaprole) in 1987, where he gained experience in production processes and manufacturing and packaging lines; is an assistant of the Microbiology Laboratory of the Quality central Laboratory from 1997; and is a technical director of the Microbiology reference Laboratory from 2007. He is a food safety consultant at the Instituto Uruguayo de Normas Técnicas (UNIT) from 2003. He is a distance independent consultant of food industries and hypermarkets from 2016. He also teaches about food and industrial biosafety and analytical microbiology issues. Some of his main tasks are accreditation of pathogen assays (ISO 17025:2005 standard), collaboration as an expert in biological risks (food safety team, HACCP, etc.), and search and diagnosis of environmental and production line contaminants (control and detection of microbial pathogens and indicators, mainly Salmonella spp., Cronobacter spp. and Listeria monocytogenes; epidemiological study of contaminant strains, niche research).

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.

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. Kurt Houf is a veterinarian and associate professor in the Department of Veterinary public health and Food safety at the Ghent University (UGent), and visiting professor at the University of Antwerp, both in Belgium. Since 1996, he works on isolation, identification and characterization of foodborne bacteria in the food chain, with a focus on Campylobacteraceae. In 2014, he started a new research on microbiota of food of animal origin, including production areas. For this, techniques as MALDI-TOF MS and amplicon sequencing are in place to elucidate transmission routes and persistence mechanisms. In 2016, his laboratory associated with the Laboratory of Microbiology UGent, resulting in a multidisciplinary team of 70 colleagues working in the field of microbiology.

Mr. David Tomás Fornés is a senior scientist in the Microbial and Molecular analytics group at Nestlé Research Center, in Lausanne (Switzerland). He works on the evaluation, development and validation of methods for pathogen detection and sample preparation. He participates in several International Organization for Standardization (ISO), European Committee for Standardization (CEN) and International Dairy Federation (IDF) technical committees by developing reference methods for microbiological food analysis. He worked for 15 years as a head of the Microbiology and Molecular biology Laboratory at ainia, centro tecnológico, and for 10 years as an auditor and technical expert in the Spanish Accreditation Body (ENAC). He collaborated on international cooperation projects supported by the CEN and the Food and Agriculture Organization of the United Nations (FAO). He participates in research projects, courses and publications on food safety, and in the development and validation of analytical methods.

Ms. 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 an industry that manufactures ready-to-eat meals. She received her B.S. degree in Veterinary Science from the UAB. 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. Since then, she gives and attends courses and conferences related to that subject, where she focuses on the practical application.

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