DOM repeats its success with a new international symposium
A couple of years ago, the DOM- (Domestication of Microorganisms) - program arranged a symposium on the formulation and stabilization of microorganisms. It was long awaited and the feedback was very positive. Now it is time to repeat the success. On the 1st and 2nd of December DOM is presenting “The 2nd International DOM Symposium on Microbial Formulation.”
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To be able to dry, preserve and grow microorganisms in large quantities is a central issue in the DOM program. Now researchers are meeting to share their experiences. “It is a challenge to see how we can stabilize microorganisms. There is, to my knowledge, no other symposium exclusively focusing on this. A New Zealand symposium, this year, is only partly including the subject," says Sebastian Håkansson at DOM.Keynote speaker for the December event is Peter Lillford of York University in Great Britain. His expertise is in the food sector, specializing in understanding water´s capability and effects on dry food. During the symposium, he will speak about “Food Structures and Thermodynamics versus Kinetics."
“Microbiologists have failed to make use of existing knowledge within the food research sector. This is why we want to include him," says Sebastian Håkansson.
Other key speakers will be Dominique Champion from ENSBANA in Dijon, France and Stefan Jaronski from American USDA ARS (Northern Plains Agricultural Research Laboratory) in Sidney, Montana. Both speakers work with spores to create microorganisms derived from the resiliency of different spores.
The final key speaker of the symposium will be Petra Foerst from the Munich Technical University in Freising, Germany. She will present a talk on "Interactions between processing and formulation during drying of lactic acid and bacteria".
The DOM program´s first PhD, Åsa Schoug, touches on that very same subject when she disputes her thesis on May 28. Her thesis carries the popular science title “A dry phase of life;" the more academic version of the title being stated as “Freeze-drying and storage stability of Lactobacillus coryniformis Si3 in sucrose-based formulations."
