OCTOBER 2-4, 2018
Quebec City Convention Centre, Canada
Professor and Curator of the Félix d’Hérelle Reference Center for bacterial viruses, Université Laval, Canada/@smoineau
“Phages as friends and enemies in food processing”
Use of bacteriophages in the Agri-Food industry.
Sylvain Moineau is a Professor in the Department of Biochemistry, Microbiology and Bioinformatics at the Université Laval. He also holds the Canada Research Chair in Bacteriophages and is the Curator of the Félix d’Hérelle Reference Center for Bacterial Viruses, the world largest collection of reference phages (www.phage.ulaval.ca). His research group uses an integrative approach to study phage biology as well as to better understand the phage-bacteria interactions. He has characterized mechanisms used by bacteria to resist phage infections, including his landmark discoveries on CRISPR-Cas systems that is at the heart of the current widely acclaimed genome-editing technology. Prof. Moineau has won several teaching and research awards. Only in 2017, he was awarded the NSERC John C. Polanyi Award, the Canadian Society of Microbiologists Murray Award for Career Achievement and the DuPont Excellence Medal. Last Fall, he was elected to the Academy of Sciences of the Royal Society of Canada and appointed an Officer of the Order of Canada. His research work has also received the attention of Thomson Reuters and Clarivate Analytics who ranked him amongst the most cited and influential microbiologists on the planet for the past four years (2014-2017).
Bacteriophages (or phages) are viruses that infect and kill bacteria. They are the most abundant and diverse biological entities on the planet as they are found in various ecosystems, ranging from the oceans to our microbiota. As such, they play a significant role in maintaining the microbiological balance of ecosystems. Phages can also be both our friends and enemies. While some of these bacterial viruses may represent a risk to fermented foods by inactivating beneficial bacteria such as starter cultures or probiotics, other phages may be valuable to control foodborne pathogens. For example, milk fermentations are constantly under threat of phage attacks and in this seminar I will discussed the latest strategies employed by the dairy industry to reduce their impact during cheese manufacturing, including the use of CRISPR-Cas systems. Furthermore, I will explore the use of phages infecting Staphylococcus aureus, Listeria monocytogenes, and Salmonella to reduce foodborne diseases.
PARTENAIRES DE RÉALISATION 2018
BÉNÉFIQ IS …
The international rendezvous on health ingredients that will be held from October 2 to 4, 2018, at the Quebec City Convention Centre in Canada. Anchored in Quebec City’s reputation for excellence in food and health, BENEFIQ is a must-attend event sparking synergy among scientists and industry professionals from this rapidly evolving sector.
An initiative of the Institute of Nutrition and Functional Foods (INAF)