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International Workshop
September 12th & 13th 2023, Valencia, Spain


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This event is funded by the Organization for Economic Co-operation and Development (OECD)

The aim of this workshop is to promote awareness and knowledge about phages, contributing to meet the needs of the society in food safety and sustainability.

Phages can be used to eliminate or control the development of harmful bacteria in plants, animals or food, as an alternative (or supplement) to chemical antimicrobial substances, or aggressive food treatments. Phages is also an alternative to the use of antibiotics in agro-food and fish farming. This approach makes food production safer and more sustainable. Nevertheless, the application of phages has additional benefits like combating antibiotic resistances,  protecting the natural microorganisms ecosystem, or maintaining the organoleptic characteristics of food products. For all these reasons, the use of phages will be beneficial for society.

Principal Organizers


Pilar García


Pilar García PhD is a Staff Research Scientist of CSIC (Higher Council for Scientific Research National Agency, Spain). Prior to joining the DairySafe team at the Institute of Dairy Products of Asturias (IPLA-CSIC), she graduated summa cum laude from the University of Oviedo (Spain). She continued her studies in Microbiology earning the PhD degree at the same University. Most part of her research career has been focused on the exploitation of bacteriophages as genetic tools to be applied in the food industry. She has participated in 29 regional, national and international research projects, being principal investigator in 13 of them. In addition, she has led 7 research contracts with international companies. 

She has directed 7 Doctoral Theses and her research results have been published in 102 SCI articles, 22 non-SCI articles and 13 book chapters.


Rafael Tabla


PhD in Biological Sciences and head of the dairy area of the Centro de Investigaciones Científicas y Tecnológicas de Extremadura. Specialist in dairy products technology, mainly artisan cheeses, addressing technological and microbiological aspects of cheese production, as well as biochemical processes of maturation. Among my lines of research is the control of pathogenic and spoilage microorganisms in dairy products by means of different technologies, among them the application of bacteriophages.

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      Elena G. Biosca


Dr. Elena G. Biosca is Full Professor and researcher of the Dept. of Microbiology & Ecology at the Universitat de València, where she is Head of the Group GIUV2015-219 of Bacteriology of Plants (BACPLANT). She has extensive experience in human, animal and plant pathogenic bacteria as well as in lytic phages against some of these pathogens. Dr. Biosca is author in 66 indexed scientific articles (WOS) (H-index 28) and 176 contributions to national and international conferences. She has supervised 6 doctoral thesis and 15 Master's final projects, and also participates in teaching innovation projects as SWI@VAL, MOOC Molecular Biology: Bases and Applications, Micromon and FagoVal, as well as in research dissemination to society in Expociencia."

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Dácil Rivera


Dr. Dácil Rivera obtained her degree in veterinary medicine in 2010 at the Universidad de Chile. Between 2009-2010 she did an internship in Rome at the Instituto Zooprofiláctico Experimental Lazio-Toscana, in Italy, studying cow's milk and cheese quality. Between 2013-2015, she studied for a Master's degree in Animal and Veterinary Sciences with a specialization in Animal Preventive Medicine, and a diploma in Animal Applied Epidemiology. University of Chile. PhD in Nutrition and Food, University of Chile and since 2021.
Dácil has been working in food safety for 7 years, specifically in the area of foodborne pathogen control, participating in different research projects and international scientific initiatives.

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Partner organizations

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