{"id":347054,"date":"2023-06-05T09:42:52","date_gmt":"2023-06-05T07:42:52","guid":{"rendered":"https:\/\/up.lublin.pl\/blog\/food-quality-in-digital-age-2nd-study-visit-and-invitation-to-the-networking-event\/"},"modified":"2023-12-05T11:10:22","modified_gmt":"2023-12-05T10:10:22","slug":"food-quality-in-digital-age-2nd-study-visit-and-invitation-to-the-networking-event","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/en\/blog\/food-quality-in-digital-age-2nd-study-visit-and-invitation-to-the-networking-event\/","title":{"rendered":"\u201cFOOD Quality in Digital Age\u201d \u2013 2nd study visit and invitation to the networking event!"},"content":{"rendered":"\t\t
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We are happy to announce that the 2nd<\/sup> study visit within the project \u201cFOOD Quality in Digital Age\u201d will take place at the Hungarian University of Agriculture and Life Sciences in Budapest (MATE)<\/a>, on 7-10 June, 2023.<\/p>\n

TRAINING ON NON-DESTRUCTIVE ANALYTICAL METHODS FOR FOOD QUALITY EVALUATION<\/strong><\/p>\n

During the study visit, 10 PhD students and 12 researchers from Poland, Czech Republic, Slovakia, Hungary and Serbia will take part in the second module of the 5-modules training on digital food quality evaluation methods. According to their expertise, the researchers from the Hungarian University of Agriculture and Life Sciences in Budapest (MATE) will provide a training on non-destructive analytical methods for food quality evaluation, including near-infrared spectroscopy (NIRS), ultrasonic measurement, acoustic measurement, electronic tongue and electronic nose. These techniques are useful to provide more accurate and objective characterization of the food samples as the generally used human sensory evaluation. These rapid and nondestructive analytical methods are more sensitive than the human evaluation therefore, they can provide information already about minor changes of quality (e.g. technological defects, adulteration, shelf life problems).<\/p>\n

Programme of the visit will also include field trips to local food production companies, communication & dissemination activities, networking with stakeholders and a project meeting (project management).<\/p>\n

NETWORKING EVENT – INVITATION<\/strong><\/p>\n

As a part of the study visit a networking meeting with local\/regional academic community and project stakeholders (incl. food producing companies, farmers, business associations, etc.) will be organized. This event is organized as a side-event of the annual conference BIOSYSFOODENG 2023<\/a>.<\/p>\n

Time and place:<\/span> June 9<\/span>th<\/span>, 2023, 15:45<\/span> \u2013<\/span> 17:00 (CET), at Lurdy Conference and Event<\/span>
Center (K\u00f6nyves K\u00e1lm\u00e1n krt. 12<\/span>–<\/span>14, H<\/span>–<\/span>1097 Budapest, Hungary).<\/span><\/span><\/strong><\/p>\n

<\/span><\/span>Please confirm your participation by e<\/span>–<\/span>mai<\/span>l:<\/span><\/span> b<\/span>iro.barbara@uni<\/span>–<\/span>mate.hu.<\/span><\/span> <\/span><\/p>\n

During the study visit, the University of Life Sciences in Lublin will coordinate the project-related meetings. Our institution will be represented by:<\/p>\n