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 (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 350 publications, 105 of which are research papers, 12 of which are book chapters and more than 250 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 https://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 public 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. 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 more-than-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 13 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. Currently, he mainly focuses on responsible leadership and sustainability. 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, Burgos, Pontificia Comillas and Complutense de Madrid, and is a member of the Sociedad Española de Microbiología. Further information: https://www.linkedin.com/in/oscarjesteban.
Mr. David Tomás Fornés is a microbiological methods specialist at Merck Life Science. He is the coordinator of the Spanish Working Group on Standardisation in food microbiology at the Spanish Association for Standardisation (UNE), and an expert in International Organization for Standardization (ISO) and European Committee for Standardization (CEN) technical committees. 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, for six years, on microbiological methods 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.
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 room: viability and risk control in hatching, and hygiene and disinfection criteria assessment; chick incubation and birth room: control and safety criteria establishment; feed plant: raw material control and production 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 jejuni, 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, they will keep on causing many headaches.
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. He is one of the promoters and the scientific editor of the The Enemy in your Kitchen project (https://elenemigoentucocina.com).
Dr. Montse Vila Brugalla works in the Food Safety Management (DISAL) at the Barcelona Public Health Agency, by doing official inspections in food establishments of Barcelona city. She was a 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. In 2012, she participated in writing the “Guideline on good hygiene practices specific for sous-vide cooking”. Her Ph.D. thesis analysed the inclusion, in primary models, of the experimental variability observed after sous-vide treatments of a food at mild temperatures. From 2013, she has been an assistant professor in the Departament of Animal and Food Sciences at the UAB for several periods of time.