One of the points he’ll zoom in on is something we often oversimplify in practice: Bacillus cereus is not one uniform organism. Different strains show very different resistance and growth behaviour, which has clear implications for how we thi…

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Food safety challenges are becoming increasingly complex, shaped by climate change, evolving production systems, and the need for faster, more practical solutions across the food chain.

Through the synergy between CATALYSE and the AMBROSIA Project, we are connecting two complementary…

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I am co-author of a new publication:

From perception to behaviour: the role of communication in food safety awareness and hygiene practices over time

in LWT – Food Science and Technology 245, 119216: https://doi.org/10.1016/j.lwt.2026.119216

Perception: Unhealthy diet is the top perceived food risk for both consumers…

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I am co-author of a new publication:

Impact of acid and alkaline hydrolyses used in gelatin production on the inactivation variability of aerobic and anaerobic bacterial spores

in the International Journal of Food Microbiology 453, 111698: https://doi.org/10.1016/j.ijfoodmicro.2026.111698

Hydrolysis resistance of…

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On June 8, 2026, Agrscope, on behalf of CATALYSE project and in collaboration with Swiss Food Research, Swiss Biosafety Network and Nofima, is hosting the World Food Safety Day event dedicated to: “Innovation CATALYSEs Food Safety – Bridging Science & Practice”.

Bringing together scienti…

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We’re excited to share the 5th edition of the MICROORC newsletter!

From smarter shelf-life prediction to microbiome-based protection and sustainable packaging, MICROORC is advancing practical solutions to reduce food waste and improve food quality.

In this issue, discover the latest progress –…

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We’re excited to share the 5th edition of the MICROORC newsletter!

From smarter shelf-life prediction to microbiome-based protection and sustainable packaging, MICROORC is advancing practical solutions to reduce food waste and improve food quality.

In this issue, discover the latest progress –…

[Read more]



We are pleased to announce that ANIA will present the Catalyse project at the upcoming FoodRisk Forum, taking place in Nîmes (France) on June 4th at 15:25.

During the session, Ariane Voyatzakis, Innovation Director at ANIA, will deliver a conference entitled:

“Food safety, a priority for the food industry: Safety culture, inno…

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Europe’s cultivated meat sector just hit an unexpected hurdle: naming. New EU rules restrict the use of many familiar ‘meaty’ terms for cultivated (and plant-based) products—while format descriptors like burger, sausage and nuggets remain permitted.

What does this mean for consumer clarity, innovat…

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Have you ever wondered what’s truly behind the food you consume every day?

Our latest opinion article, “𝗪𝗵𝗮𝘁 𝗶𝘀 𝗿𝗲𝗮𝗹𝗹𝘆 𝗼𝗻 𝗼𝘂𝗿 𝗽𝗹𝗮𝘁𝗲?”, written by Rui Miguel Magalhaes & Paula Teixeira is now available on 𝘙𝘦𝘷𝘪𝘴𝘵𝘢 𝘐𝘯𝘵𝘦𝘭𝘊𝘪𝘵𝘪𝘦𝘴.

We take a closer look at food quality, transparency, and the challenges of the modern food in…

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• Wednesday, April 22, 2026

2:00 p.m. – 3:30 p.m. (Eastern Time)

Life in the Dry: Food Safety and Risk Management Options Associated with Low Moisture Foods

At the beginning of the spring growing season, the Finnish Food Authority has issued information about the legionellosis risk associated with potting soil products used by consumers. 

Recent findings from Finland highlight that Legionella bacteria can naturally occur in s…

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EFSA assessed bacterial growth in beef, lamb and pork from slaughter to freezing and during defrosting, focusing on how time, temperature and vacuum packaging affect safety and spoilage. The findings support possible updates to EU rules for meat intended…

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