Microbial spoilers in food 2017
28th-29th-30th June - Quimper

Emilia RICO

Emilia Rico is a native of Spain. She got her M.S. and Ph.D. in Food Technology and Science with emphasis in food microbiology from the University of Tennessee, Knoxville, TN. She has been trained in food mycology by world leading food mycologists such as John Pitt (CSIRO Food and Nutritional Sciences, Australia), Ailsa Hocking (CSIRO Food and Nutritional Sciences, Australia) and Rob Samson (CBS, Utrecht, the Netherlands).

In 1988, she founded BCN Research Laboratories, Inc. in Knoxville, TN, an independent food and beverage testing laboratory specialized in food and beverage mycology. In 1994, she co-founded Universal Sanitizers and Supplies, Inc., a food sanitation company with emphasis in the reduction or elimination of fungi (yeast and molds) from the processing environment.

Emilia Rico has done extensive work in the area of food microbiology and mycology including working with heat-resistant molds (HRM), xerophilic fungi, preservative-resistant fungi, Alicyclobacillus guaiacol positive (ACB), Sporolactobacillus, lactic acid bacteria (LAB), acetic acid bacteria (AAB), efficacy of sanitizers against fungi, spoilage prevention of foods and beverages, pathogen contamination prevention, etc.  She has trained numerous food and beverage company personnel in food and beverage microbiology and mycology from the US as well as Latin America and Europe. She is frequently invited as a speaker in the area of spoilage of food and beverages, food safety and sanitation.

She is well known for her expertise in the area of spoilage investigation and prevention of (1) beverage and high acid foods (preserved food and beverages, heat-processed beverages that are hot-filled or cold-filled: sport drinks, juices, drinks containing juices, teas, nutritionally enriched beverages, bottled waters, flavored waters, etc.), (2) dairy products (milk, flavored milk, yogurt, cheese, cream, etc.), (3) in low and intermediate moisture food spoilage (baking products, cereal bars, confectionery, jellies, preserves, pet foods and treats, etc.), food safety and sanitation.

Since 2003, Emilia Rico has been an active member of the prestigious 20-member International Commission in Food Mycology (ICFM) of the International Union of Microbiological Societies (IUMS) (www.foodmycology.org). As a member of the ICFM, she participates in IUMS-ICFM symposia, workshops and outreach programs in developing countries such as Indonesia. 

Skills and expertise

Food, water and beverage testing; Food and beverage microbiology and mycology; bacteria, mold and yeast identification by traditional and molecular methods; food and beverage sanitation; food and beverage spoilage investigation audits; food and beverage spoilage prevention audits; food safety; foodborne pathogens contamination/prevention assessments; food and beverage microbiology and mycology training; food safety training; sanitation training; heat-resistant molds; preservative resistant yeast and molds; xerophilic molds; osmophilic yeast; spoilage of beverages by lactic acid bacteria, acetic acid bacteria, Alicyclobacillus guaiacol positive. (ACB) and Sporolactobacillus spp.; shelf-life and microbial challenge studies; sanitizer efficacy studies; consulting.

Current Positions:

CEO and founder of BCN Research Laboratories, Inc. (www.bcnlabs.com) a food testing laboratory specialized in food and beverage microbiology and mycology (1988-present).

CEO and co-owner of Universal Sanitizers and Supplies, Inc. (www.universalsanitizers.com) a food sanitation company specialized in the reduction or elimination of spoilage by fungi and bacteria (1994-present).

LinkedIn Profile: http://www.linkedin.com/pub/emilia-rico/b/747/635

email: emilia.rico@bcnlabs.com

Mailing address:

BCN Research Laboratories, Inc.

2491 Stock Creek Blvd

Rockford, TN 37853

Telephone:

Office (800) 236-0505/(865) 573-7511

FAX (865) 573-7513