The 国产吃瓜黑料一区二区Graduate School through its Food Science program, organized a lecture series that zeroed in on food microbiology. With the theme, 鈥淔rontiers in Food Microbiology: Advanced Techniques, Standards, and Safety,鈥� The series featured expert-led discussions on food safety and microbiology, with a special focus on innovative approaches and regulations within the field.
The lecture series began with a presentation by Ms. Aan Sison-Molino, a faculty member of the Institute of Biological Sciences in the University of the Philippines. In her presentation titled, 鈥淢olecular Techniques in Microbial Analysis,鈥� Molino explored various methods for microbial detection in food. She provided insights into nucleic acid-based techniques like Polymerase Chain Reaction (PCR), sequencing technologies, Loop-Mediated Isothermal Amplification (LAMP), and protein-based methods such as enzyme-immunoassays and lateral flow assays.
This was followed by the lecture of the Division Chief of the Laboratory Accreditation Division at the Philippine Accreditation Bureau Ms. Michelle Esteban. She delivered a lecture on 鈥淚ntroduction to Laboratory Quality Management Systems, Good Manufacturing Practices, and Hazard Analysis and Critical Control Point (HACCP).鈥� She emphasized the importance of adopting Laboratory Quality Management Systems (LQMS) and ISO/IEC 17025 accreditation in testing laboratories. These practices help ensure compliance, enhance product quality, and foster international trade by reducing the need for additional testing. Esteban also discussed the significance of Good Manufacturing Practices (GMP) and HACCP in food safety.
In the third lecture, Head of Scientific and Regulatory Affairs at Nestl茅 Philippines Ms. Maria Josephine Bueno Gonzales highlighted the importance of adhering to food safety regulations, such as those governing infant products and instant coffee in her talk, 鈥淚ntroduction to Philippine Food Laws and Regulations and Microbiological Standards.鈥� In addition, Gonzales also outlined the necessary licenses and permits for operating a food business.
Dr. Hazzel Joy Adra, shared her research on biosensors in the fourth lecture. Drawing on her work at the Food Materials and Safety Laboratory at Kyung Hee University in South Korea, Dr. Adra discussed the development of biosensors for detecting E. coli. These sensors leverage polymer self-assembly, electromagnetic properties of organisms, and antibody-antigen interactions, with applications in food safety, healthcare, and environmental monitoring.
The final lecture, 鈥淩ecent Developments in Biomolecule-Based Nanoencapsulation Systems for Antimicrobial Delivery and Biofilm Disruption,鈥� was presented by the Research Officer at the Baker Heart and Diabetes Institute Dr. Mark Louis Vidallon. Vidallon explored the challenges posed by biofilms in food production environments and discussed how nanoparticles are emerging as a solution for disrupting biofilm-forming microorganisms.
This lecture series served as a valuable opportunity for graduate students to deepen their knowledge of food microbiology, thanks to the insights provided by experts in the field.
