The CECT and the CNTA were the hosts at the MicroBioSpain: the collection of Spanish microorganisms accessible online, in which the online app was presented exclusively, including the strains with biotechnological potential of the REDESMI (Spanish Network of Microorganisms) collections belonging to the main research centres in Spain.
During the sessions, in which some of the leading figures in the field of microbiology took part, the possibilities of micro-organisms in industry were discussed, some advances in the main industrial sectors that use micro-organisms were shown and a specific session was held on the Nagoya Protocol.
- DATE: 28th February 2020
- LOCATION: CNTA Facilities in San Adrián, Navarre
- Channels, barriers and options for the use of microorganisms in the food industry. Daniel Ramón. Vice-President of R&D in Nutrition and Health of BiopolisADM, Paterna (Valencia).
- Regulation of access and use of genetic resources. Noelia Vallejo. Head of Area of the General Sub-Direction of Biodiversity and Natural Environment. Spanish Ministry for the Ecological Transition and the Demographic Challenge.
- MicroBioSpain, integration of the Spanish Network of Microorganisms “REDESMI” into the European Research Infrastructure (MIRRI). Rosa Aznar. Director of the Spanish Type Culture Collection (CECT), Paterna, (Valencia).
- Presentation of the online catalogue of Spanish strains. José Miguel López. Head of IT and Patents. CECT, Paterna (Valencia).
- Developments in microorganisms. Presentations of the main lines of research of relevant Spanish centres related to the use of microbial strains in the development of food products:
- The Spanish Type Culture Collection, a Microbial Resource Centre at the Service of Society. Rosa Aznar. Director of the Spanish Type Culture Collection (CECT), Paterna, (Valencia).
- Microalgae: New raw materials for new demands. Antera Martel. Curator and Scientific Co-Director of the Spanish Bank of Algae (BEA), Telde (Gran Canaria)
- MicroBioSpain, Food and Health: from the Scientific Challenge to the Social Challenge. M. Victoria Moreno-Arribas. Scientific Researcher of the Spanish National Research Council at the Institute of Food Science Research (CIAL-CSIC), Madrid.
- Use of non-conventional yeasts of the Saccharomyces genus in the oenological and brewing sector. Amparo M. Querol Simón. Research Professor at the Spanish National Research Council (CSIC). Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna (Valencia).
- Lactic acid bacteria to improve food quality and safety. Antonia Picón. Senior Scientist of IPOs. National Institute of Agricultural and Food Research and Technology (INIA), Madrid.
- Probiotic bacteria for the development of functional foods. Juan L. Arqués. Senior Scientist of IPOs. National Institute of Agricultural and Food Research and Technology (INIA), Madrid.
- IPLA: Dairy products and health. María Fernández. Director of the Institute of Dairy Products of Asturias of the Spanish National Research Council (IPLA-CSIC), Villaviciosa (Asturias).
- IRTA-CTC. Starter cultures and bioprotectors. Teresa Aymerich. Researcher in the Food Safety programme. Institute for Food and Agricultural Research and Technology (IRTA), Monells (Girona).
- Demands of the food industry in fermentation and industrial microbiology studies. Raquel Virto. Scientific-Technical Manager of R&D&I. CNTA, San Adrián (Navarre).