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Program konferencji

Wstępny program konferencji

Sesje naukowe Przewodniczący sesji
I. Innovative food products, nutrition and consumer behaviour Anna Zimoch-Korzycka, Marina Cano Lamadrid
II. New trends in food technology and packaging systems Bartosz Sołowiej, Adrián Rojas Sepúlveda
III. Food analytics Slavoljub Stanojevic, Werner Ruppitsch
IV. Traditional, regional and functional food Maria Luisa Timon Andrada, Janna Cropotova
V. Quality and Safety Systems in food production chain Aleksandra Martinovic, Adriana Cabal Rosel
VI. Sensory analysis in food Agnieszka Kita, Małgorzata Korzeniowska
VII. Special session on Dairy processing Anna Dąbrowska, Marek Szołtysik

Wykłady

  1. Application of emerging non-thermal technologies to extract valuable compounds from fish side streams - Janna Cropotova, University of Science and Technology w Trondheim (NTNU), Norway
  2. "Blue food" based products and their functional & organoleptic properties - Marina Cano Lamadrid, University Miguel Hernandez del Elche, Spain
  3. Detection and Characterization of Cronobacter sakazakii through Whole Genome Sequencing for Enhanced Food Safety - Adriana Cabal Rosel, Institut für Medizinische Mikrobiologie und Hygiene, Austria
  4. Applications of Whole Genome Sequencing in Food Safety Management - Werner Ruppitsch, Österreichische Agentur für Gesundheit und Ernährungssicherheit, Austria
  5. Unraveling the nexus: Antimicrobial resistance and safety of our food supply - Aleksandra Martinovic, University of Donja Gorica, Montenegro
  6. Supercritical solvent impregnation as a one-step process for the incorporation and micronization of cocrystals based on essential oil derivatives in polymers for active food packaging - Adrián Rojas Sepúlveda, University of Santiago de Chile, Chile
  7. Traditional and regional food from a healthy perspective: A Spanish case - Maria Luisa Timon Andrada, University of Extremadura, Spain
  8. New trends and innovations in food science - Bartosz Sołowiej, University of Life Sciences in Lublin, Poland
  9. Alternative sources of protein for food - Anna Zimoch-Korzycka, Wrocław University of Environmental and Life Sciences, Poland
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