Who we are

The Research Group (HIBRO, PAIDI AGR-170) belonging to the Dpt. of Food Science and Technology of the University of Cordoba is composed of highly specialized professors and researchers in food science and nutrition involving different activities such as design of experiments, optimization of food formulations and development of decision support tools for food quality and food safety. The Group has extensive experience (> 25 years) in the field of predictive microbiology, which currently has great relevance in the establishment of Hazard Analysis and Critical Control Point (HACCP) systems and provides scientific support for the estimation of the shelf- life and the quantitative microbiological risk assessment in foods. The HIBRO research group has been consolidated through an extensive research activity in the field of microbiological risk assessment in regional (> 15), national (> 20) and international (> 5) projects, as well as an extensive training activity and transfer of know-how to companies in the agri-food sector.

 

Curso de formación en herramientas de microbiología predictiva para la evaluación y la gestión de riesgos microbiológicos en alimentos

Impartido en la sede de la AESAN del 26 al 28 de septiembre, por la Catedrática Rosa Mª García Gimeno y el Profesor Antonio Valero Díaz, integrantes del Grupo HIBRO el curso enfocado a la formación de diferentes técnicos de la agencia sobre el uso de herramientas modernas de microbiología predictiva para la evaluación y gestión de riesgos dentro del sector de la microbiología alimentaria, incluyendo la resolución de casos prácticos sobre situaciones reales.

El primer día se explicaron las nociones básicas sobre microbiología predictiva, su aplicación en la gestión de la seguridad alimentaria, y las de datos y repositorios. El segundo día, con los bases del conocimiento asentadas se profundizó en los diferentes softwares y sus aplicaciones en casos prácticos, especialmente Análisis de Peligros y Puntos de Control Crítico (APPCC). El tercer día, para concluir el curso, se presentó como utilizar esta herramienta para la estimación comercial y evaluación del riesgo microbiológicos.

The Chr. Hansen team visits the new facilities of the HIBRO Group

Last Thursday, January 21th we had the pleasure of receiving 3 members of the well-known Danish company Chr. Hansen at the Department of Food Science and Technology of the University of Córdoba.

At the end of 2021, the HIBRO Group contacted Albert Vila, director of sales for the meat sector at Chr. Hansen, in search of information on cultures of lactic acid bacteria with inhibitory activity against the foodborne pathogen Listeria monocytogenes. Later Veronique Zuliani as head of global applications, meat, prepared foods and meat alternatives at Chr. Hansen provided us with the specifications of lactic acid bacteria with bioprotective potential. After a meeting between both parties and the presentation of the product by Veronique, we were agreed to use the NovaLox preparation supplied by Chr. Hansen as a culture with additional bioprotective potential, which we included in the ASEQURA European Project, in which different bacteria are being tested lactic acids isolated from vegetable pickles against L. monocytogenes in vacuum-packed smoked trout.

Two new Italian students join the HIBRO Group for research stays

Federico Tomasello (on the right) and Caterina Gamberini (on the left) temporarily join the ranks of researchers within HIBRO Group. Federico, graduated in Veterinary Medicine from the University of Bologna, is currently completing his doctoral studies within the Department of Veterinary Medical Sciences of the same university and will spend 6 months at the University of Córdoba, collaborating in the ASEQURA project (focused on the prevalence and new control strategies of the Listeria monocytogenes pathogen in ready-to-eat products) and ArtisaneFood project (aimed at the reduction and control of food pathogens in fermented and raw cured products commonly consumed in Mediterranean regions) led by Prof. Antonio Valero. In the HIBRO Group we will also have the help of Caterina, a student from the University of Parma who is studying for a degree in Animal Production and is now continuing her training in a master's degree of the same name, within the Department of Food Science and Pharmacy Sciences of the parmesan university Caterina will dedicate 3 months to the collaboration with the HIBRO Group to complete and enrich her training within the aforementioned master's degree. Her activity will be developed on a new experimental line oriented to meat products, also directed by Prof. Antonio Valero and Dr. Aricia Possas.

From the HIBRO Group we hope that you enjoy your stay in it, as well as that you can obtain enriching experiences and fruitful results in your respective projects.

ARTISANEFOOD: reseach increases food safety in artisanal cheese and cured sausages

There is artisanal food that has travelled in time via recipes that have been passed down from generation to generation, from one mouth to another, like a family heirloom. On many occasions, these products have become a distinguishing feature in towns and regions, spreading the name of their region all over the world and attracting tourists who want to taste the product of the land. However, in these traditional products’ round trip journeys, they need to have food safety as their passport.

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Institutions

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You can find us at:

Dpt. Food Science and Technology.
International Agrofood Campus of Excellence CeiA3.
Campus Rabanales s/n. Darwin building- Annex.
Crta. Madrid-Cádiz Km. 396-A 14014.
University of Córdoba (SPAIN).

Phone: 957 218691

Email: rmgarcia@uco.es

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