Partners, sectors & events
[Save the date] Day - Microbiological safety of food by the RMT Actia Qualima and the UMT Actia Alter'ix
28
Jul
![[Save the date] Day - Microbiological safety of food by the RMT Actia Qualima and the UMT Actia Alter'ix](https://www.ctcpa.org/wp-content/uploads/2022/07/SITE-Image-article-7.jpg)
Published on : 28/07/2022
The RMT Actia Qualima & UMT Actia Alter'ix organize this day microbiological safety of food for professionals of the food industry (quality, research & development, formulation, production, laboratories), federations and interprofessions, technical centers, public authorities and research and educational institutions.
Program of the microbiological food safety day :
- Regulation
- Changing societal expectations and new eating habits
- Reformulation and reduction of additives
- Innovative technologies
- Packaging, new trends
- Microbiological life span
Societal expectations for sustainable food are leading to major changes in food formulation and manufacturing processes: reformulation and reduction of additives, new ingredients, alternative technologies, reduction of plastic and development or reuse of packaging.
The RMT Actia Qualima aims to evaluate the impact of these new practices on the safety and microbiological quality of food and to support the actors of the food industry in this context of strong innovation and evolution of the regulation.
The UMT Actia Alter'ix intervenes on the control of food spoilage due to the presence of microbial spores.
The identification of new combinations of barrier effects, both at the food formulation and process levels, coupled with a better understanding and prediction of the behavior in food matrices and in the industrial environment, is necessary to guarantee the quality and safety of foods in this context of innovation.
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Microbiology at the CTCPA - In our food microbiology laboratory and our molecular biology laboratory, we provide various services to assist you in the development of your products. We have acquired expertise in controlling the microbiological risk of foodstuffs at each stage of their production: raw materials, manufacturing, processing, conservation.
