Programme

8TH INTERNATIONAL CONFERENCE ON QUALITY AND SAFETY IN FOOD PRODUCTION CHAIN
Wrocław, 20-21 June 2018

Wrocław University of Environmental and Life Sciences, 24a Grunwaldzka Str., Blg. C3

WEDNESDAY 20.06.2018

7.30 am 5.00 pm Registration

9:00-9.15 am     Opening Ceremony and Welcome
9.15-10.00 am Opening lecture
Engineering oleaginous yeast Yarrowia lipolytica for production of high-value metabolite
Irina Borodina, Technical University of Denmark
 
10:00 am Session 1: Traditional and Functional Food
New functional foods with antioxidant and sugar-lowering effects
Natalia Sybirna, Ivan Franko National University of Lviv, Ukraine
The role of traditional and regional food in the prevention of malnutrition
Daniela Čačić Kenjerić, University of Osijek, Croatia
Selected quality systems of traditional and regional food in Europe and Poland
Anna Salejda, Maciej Oziembłowski, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Short communications
Research, development and innovation on hydroSOStainable products based on pomegranate: Example of double PhD title between Spain and Poland
Marina Cano Lamadrid, Universidad Miguel Hernández, Alicante, Spain
Animal welfare labelling in meat-type poultry – does it improve product quality?
Michael Grashorn, University of Hohenheim, Stuttgart, Germany
Influence of emotional determinants on the Portuguese food choices
Raquel Guiné, CI&DETS/CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
Comparison and sensory analysis of cabernet sauvignon wines from different regions
Attila Kántor, Nitra University, Nitra, Slovak Republic
 
11:30 am            Coffee Break
 
12:00 am Session 2: New technologies and methods for the improvement of food products, nutraceuticals and biomedical preparations
The metabolic role of lipids in organ specific nutrition and in functional food
Zdenek Zadak, Alena Ticha, Radomir Hyspler, University Hospital Hradec Kralove, Czech Republic
Omics technologies for development of novel foods: milk amino acids modulate gene expression and metabolites
Iwona Rudkowska, Université Laval, Québec, Canada
Nutraceuticals – biotechnological aspects of improving reproductive health
Adriana Kolesarova, Nitra University, Nitra, Slovak Republic

Short communications
Effect of fungal solid-state fermentation on saponin content and antioxidant activity of quinoa seeds
Anna Starzyńska-Janiszewska, University of Agriculture in Krakow, Krakow, Poland
Bioactive substances in onion (Allium cepa l.)
Tomaś Tóth, Nitra University, Nitra, Slovak Republic
Phytochemical and antioxidant activity of different varieties of grape cultivated in Slovakia
Eva Ivanišová, Nitra University, Nitra, Slovak Republic
Rheological properties and microstructure of semi-refined carrageenan-soya protein gels
Marek Damski, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
 
13:30 pm            Lunch
 
14:30 pm Session 3: Quality and Safety Systems in Food Production Chain
Quality of dairy foods as affected by the inclusion of horticultural by-products in the diet of dairy goats
Esther Sendra Nadal, Universidad Miguel Hernández, Alicante, Spain
Safety aspects of meat curing process
Marzena Zając, Cracow Agricultural University, Cracow, Poland
The possibility of transferring the multidrug resistant pathogenic bacteria from food to humans
Dusan Misic, University of Belgrade, Serbia
Livestock nutrition and quality of animal origin products
Barbara Król, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Quality management and retailer standards- are they really necessary in food industry?
Katarzyna Kosek-Paszkowska, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
 
Short communications
Knowledge about HACCP of the staff of bakery and pastry
Paula Correia, CI&DETS/CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
Microbial cells entrapped in porous matrices
Monica Dragomirescu, Banat’s University of Agricultural Sciences and Veterinary Medicine, Timisoara, Romania
Chocobakery as innovative food products portfolio responding to the consumer expectations
Krzysztof Podsiadły, Wrocław University of Economics, Wroclaw, Poland
 
4:15 pm               coffee break
 
4:30 pm      e-poster Session
European Joint Master Degree in Food Science, Technology and Business – BiFTec: a critical appraisal
Monika Polańska, KU Leuven, BiFTec/BioTeC, Gent, Belgium
 
7:00 pm     Dinner
 
THURSDAY, JUNE 21, 2018
9:00 am Session 4: Food analytics
Thermo-oxidative degradation of phytosterols in model system and food products
Magdalena Rudzińska, Poznań University of Life Sciences, Poznań, Poland
Microspheres/microcapsules loaded with chemical and biological agents – a new type of biofertilizers
Marco Vinceković, Zagreb University, Zagreb, Croatia
Short communications
Analysis of bacteria associated with honeys of different geographical and botanical origin using MALDI TOF MS and 16S rDNA PCR techniques
Michał Złoch, Nicolaus Copernicus University, Torun, Poland
The effect of protein extraction conditions from by-products of the oil industry on the chemical composition and functional properties of the obtained products.
Joanna Miedzianka, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
New methods of food quality evaluation on the example of ultra-weak luminescence measurements
Magdalena Dróżdż, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
 
10.30 am     Coffee Break
 
10:45 am Session 5: New trends in food preservation and technology
Process-Structure-Interactions in Chocolate Manufacturing and Quality
Knut Franke, German Institute of Food Technologies, Quakenbrueck, Germany
Membrane processes in production of tailored dairy products
Justyna Żulewska, UWM, Olsztyn, Poland
Mechanical steam treatment of olant material
Ulrich Mueller, Wilhelm, P., Ostwestfalen-Lippe University of Applied Sciences, Institute for Food Technology, Lemgo, Germany
Innovation in packages: Contact free O2 measurement
Steffen Hruschka, Andreas Steffen, GEA Westfalia Separator Group GmbH, Oelde, Germany
Non-thermal food processing: mathematical modelling of processes towards safety, quality and sustainability
Jan van Impe, KU Leuven, Gent, Belgium
TYMBARK-MWS – Maspex Group
Daniel Stokłosa, TYMBARK-MWS Ltd., Grupa Maspex Ltd.
ERTEC POLAND and INTERTECH POLAND
Edward Reszke, ERTEC Poland Ltd., Jarosław Grodowski INTERTECH Poland Ltd.
 
 
12:45 pm            Summing Up and Future Directions
Malgorzata Korzeniowska, Anna Dąbrowska

1:15 pm                              Farewell Lunch

2.15 pm               Wrocław sightseeing

Additionally, this year the conference participants are welcome to freely join all the presentation given at the International Conference: Biotechnology – Research and Industrial Applications BRIA-2018 (sections: 1. Microorganisms. 2. Enzymes and peptides. 3. Biosynthesis, biodegradations and biotransformations. 4. Plant biotechnology), as the conferences will be held at the same venue and time.

More details are available at: http://wnoz.up.wroc.pl/quality/

Contact details:
Department of Animal Products Technology and Quality Management
37 Chelmonskiego Str., 51-630 Wroclaw, Poland tel. +48 71 320 77 74, fax: +48 71 320 77 81, e-mail: ktsz@wnoz.up.wroc.pl

Conference Organising Committee
Dr Małgorzata Korzeniowska
Dr Anna Dąbrowska


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