The Consortium organised the face-to-face event 'International Seminar: ArtiSaneFood – Biopreservation and Risk Modelling Approaches' as the final public dissemination event of the ArtiSaneFood project at the Polytechnic Institute of Bragança, Portugal, on the 24-25th May 2023. At this event, seventy-four contributions were presented in five sessions, namely: (1) Bio-preservatives as agents to ensure quality of artisanal foods; (2) Bioprotective lactic acid bacteria in artisanal foods; (3) The microbiome of fermented foods; (4) Predictive modelling in artisanal foods; and (5) Miscellaneous topics on quality of traditional foods. In addition, a session of miscellaneous e-posters took place for those researchers who could not be present at the event, and participated online. The food safety decision-support tool 'ArtiSaneFood' was launched at this event.
The Seminar entitled "Innovative Biointerventions to Ensure Quality and Microbial Safety of Traditional Sausages" took place on the 6th November 2021 at the Event "RuralCastanea - The Feast of Chestnuts 2021" in Vinhais, Portugal.
The objective of the meeting was to show the results of the tracking studies of alheira, how the quality of their alheiras compare to that of other producers, discuss possible sources of contamination and plan future work and support by our researchers.