Dr. Purnendu C. Vasavada is a Food Quality & Safety magazine co-industry editor. Professor Emeritus of Food science at University of Wisconsin-River Falls (UWRF), in River Falls, Wisconsin (USA), and principal and managing member of PCV & Associates, he is recognized internationally for his teaching, applied research and innovative training programs in food safety and microbiology and rapid methods and automation in microbiology. He served as the Food and Drug Administration (FDA)-ORISE Fellow (2011-2013), and was a founding member and coordinator of the Food Safety Preventive Controls Alliance (FSPCA), a public-private alliance established by the FDA to help food industry comply with the preventive control regulations for Food Safety Modernization Act (FSMA) implementation. He is serving as a lead instructor for the FSPCA Preventive Controls Qualified Individual (PCQI) and the Foreign Supplier Verification Programs (FSVP). For 30 years, at UWRF, he developed the Rapid methods workshop, and organized the annual Food microbiology symposium: Current concepts in foodborne pathogens and rapid and automated methods in food microbiology. Author or co-author of over 100 publications including peer-reviewed papers, technical abstracts and book chapters. He is a speaker and convener at international conferences, workshops and symposia in over 30 countries; provides educational seminars, workshops and presentations for high school teachers and general public; and contributes to food industry conferences and educational programmes. He is serving on scientific advisory committees of various industry organizations, and provides consulting and assistance to the food industry.
Dr. José Juan Rodríguez Jerez is a professor in the Departament of Animal and Food Sciences 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, 93 of which are research papers, 12 of which are 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 of Animal and Food Sciences 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 200 papers in international journals on molecular genetics applied to livestock production.
Dr. Johanna Björkroth is a professor in the Department of Food hygiene and Environmental health at the University of Helsinki (Finland). Her research group has studied microbial food spoilage since 1998, and provided over 100 peer-reviewed publications related to that topic: contamination by and detection of spoilage organisms, taxonomic description of novel spoilers and, lately, spoilage microbial community interactomics. She is a scientific editor of Applied and Environmental Microbiology, and has had and has several elected positions in Finland and abroad.
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. Sara Bover Cid received her B.S. degree and Ph.D. in Pharmacy from the Universitat de Barcelona. Head of the Food safety programme at Institut de Recerca i Tecnologia Agroalimentàries (IRTA), in Monells, Girona, her research activity focuses on improving food safety through processing and preservation technologies; in particular, studying and modelling bacterial behaviour for their application to microbiological risk assessment and risk management. She leads and participates in national and international research projects; and is usually organizer, speaker or professor in workshops, seminars, and undergraduate and postgraduate university courses. Co-author of more than 75 scientific papers, as well as technical articles and book chapters. Member of the panel on Biological hazards (BIOHAZ) of the European Food Safety Authority (EFSA) and the editorial board of the International Journal of Food Microbiology, and secretary of the executive board of the International Committee on Food Microbiology and Hygiene (ICFMH).
Mr. David Tomás Fornés is an expert in several International Organization for Standardization (ISO) and European Committee for Standardization (CEN) technical committees for food microbiology reference method development. He is an application specialist at Merck Life Science, especially on food safety microbiological methods. He collaborates with the Department of Food technology at Universitat Politècnica de València and is a technical auditor in the Spanish Accreditation Body (ENAC). He worked, in the last six years, on microbiological method development and validation at Nestlé Research Center, in Lausanne (Switzerland); and for 15 years, as a head of the Microbiology and Molecular biology Laboratory at ainia, centro tecnológico. He collaborated on international cooperation projects supported by the CEN and the Food and Agriculture Organization of the United Nations (FAO).
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 of Animal and Food Sciences 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.