AsiFood and its output and prospects: An Erasmus+ project on capacity building in food safety and quality for South-East Asia

The Asifood project is a capacity building project in the field of higher education involving collaboration among thirteen partners from Cambodia, Thailand, Vietnam, Austria, Belgium, Italy and France. This project aimed to support the universities in Vietnam, Thailand and Cambodia in building their capacities and their link with professionals in food safety and food quality, in the context of ASEAN integration. Further, training for trainers around a key theme, ‘food safety and quality’ for partner countries was set up involving students and teachers, professional stakeholders, political decision-makers and association leaders. During the first year of the project, study and diagnostic phase were carried out to properly assess the training as per each university needs. In the second year, the training paths around three axes: courses, quality and laboratory analysis were conducted. Finally, a test phase was carried out with the partners by inserting the modules created in the bachelor's and master's degree courses offered by the universities as well as short term trainings on innovations in food safety and quali

Generation of flavors and fragrances through biotransformation and de novo synthesis

Flavors and fragrances are the result of the presence of volatile and non-volatile compounds, appreciated mostly by the sense of smell once they usually have pleasant odors. They are used in perfumes and perfumed products, as well as for the flavoring of foods and beverages. In fact the ability of the microorganisms to produce flavors and fragrances has been described for a long time, but the relationship between the flavor formation and the microbial growth was only recently established. After that, efforts have been put in the analysis and optimization of food fermentations that led to the investigation of microorganisms and their capacity to produce flavors and fragrances, either by de novo synthesis or biotransformation. In this review, we aim to resume the recent achievements in the production of the most relevant flavors by bioconversion/biotransformation or de novo synthesis, its market value, prominent strains used, and their production rates/maximum concentrations.We would like to thank the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469 unit, COMPETE 2020 (POCI-01-0145FEDER-006684), and BiotecNorte operation (NORTE-01-0145FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersio

Le traitement ciblé-sélectif des bovins, ovins et caprins contre les strongles gastro-intestinaux

Les ruminants pâturant sont systématiquement infestés par des strongles gastro-intestinaux. Quelle que soit la filière, la réponse est souvent l’utilisation insuffisamment raisonnée d’anthelminthiques, ce qui entraine le développement de vers résistants. Aujourd’hui, il est donc nécessaire de mieux utiliser ces traitements. Le projet visait à répondre aux deux questions majeures « quand traiter » et « qui traiter » chez les vaches laitières, les ovins et les caprins, et à comprendre les motivations des éleveurs et des conseillers. Il apparait que, pour les vaches laitières, il serait préférable de traiter à la rentrée en stabulation uniquement les jeunes vaches insuffisamment immunisées et fortement exposées aux parasites au pâturage. Pour les petits ruminants, la coproscopie de mélange permet une bonne estimation du niveau d’excrétion d’un lot d’animaux et de cibler le moment d’intervention. De plus, au niveau individuel, les critères utilisés par les éleveurs de chèvres permettent de sélectionner correctement les animaux à traiter. Pour les bovins et les caprins, les périodes à risque parasitaire au pâturage peuvent être estimées grâce à un système expert. Enfin, il ressort que les acteurs de la filière bovine sont moins sensibilisés au traitement ciblé-sélectif que ceux de la filière caprine, mais leur sensibilisation est possible.Grazing ruminants are always infested by gastrointestinal nematodes. Whatever the animal supply chain, the answer is often an insufficiently reasoned use of anthelmintics, which involves a development of resistant parasites. Nowadays, it is necessary to better use these treatments. The project aimed at answering two major questions: “when to treat” and “who to treat” in dairy cows, sheep and goats, and to understand motivations of farmers and advisers. It appears that, for dairy cows, it would be better to treat at the beginning of the housing period, only inadequately immunized young cows that are severely exposed to parasites in pasture. For small ruminants, the mixing coproscopy provides a good estimation of the level of excretion of a group of animals and enables to target the time of intervention. Moreover, at the individual level, the criteria used by goat and cow farmers permit to correctly select animals to be treated. For cattle and goats, grazing parasitic risk periods can be estimated by an expert system. A. Duvauchelle-Waché et al. 136 Innovations Agronomiques 55 (207), 135-153 Finally, it appears that actors of the cattle industry are less aware of the targeted-selective treatment than the goat sector, but raising their awareness is possible

Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems

International audienceFlavour and fragrance compounds are extremely important for food, feed, cosmetic and pharmaceutical industries. In the last decades, due to the consumer's increased trend towards natural products, a great interest in natural aroma compounds has arisen to the detriment of chemically synthesised ones. Recently, solid state fermentation (SSF) has been applied in the production of many metabolites. Aroma compounds can be produced by SSF with a higher yield compared to submerged fermentation (SmF). In SSF processes, aroma compounds can be produced in the solid matrix or in the headspace, but they can be lost or stripped when aeration is required. This review focuses on the production of aroma compounds by SSF processes with a special highlight on in situ systems to recover the volatiles released in the gaseous phase and stripped due to aeration. Following a brief presentation of specificities of SSF processes concerning the choice of microorganisms and the solid matrix used for the production of aroma compounds, bioreactor aspects, factors affecting production of aroma compounds and in situ gas phase aroma recovery systems in aerated SSF bioreactors are discussed

Use of the probiotic Shewanella putrefaciens Pdp11 on the culture of Senegalese sole (Solea senegalensis, Kaup 1858) and gilthead seabream (Sparus aurata L.)

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