{"id":154779,"date":"2025-09-04T14:39:44","date_gmt":"2025-09-04T12:39:44","guid":{"rendered":"https:\/\/up.lublin.pl\/foodscience\/?page_id=154779"},"modified":"2025-09-17T10:39:48","modified_gmt":"2025-09-17T08:39:48","slug":"presentations-schedule","status":"publish","type":"page","link":"https:\/\/up.lublin.pl\/foodscience\/wydzial\/jubileusze\/jubileusz-20lecia\/presentations-schedule\/","title":{"rendered":"Harmonogram prezentacji \/ Presentations schedule"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t
\n
\n \"\"\n <\/div>\n
\n <\/div>\n<\/section>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t
\n\t
\n\t\t\t\t
\n\t\t\t
\n\t
\n\t
<\u00a0 Front page<\/a><\/strong><\/span><\/h5>\n <\/div>\n\t\t\t\t\t\t
\n\t

Presentations schedule<\/a> -download<\/strong><\/p>\n

Plenary lectures<\/strong><\/p>\n

Tuesday, 23rd Sept., 2025
Location: Congress Hall
Chairs: Ma\u0142gorzata Korzeniowska, Joanna Stadnik
<\/strong><\/p>\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

14:55-15:15<\/p>\n<\/td>\n

\n

Charles Brennan<\/p>\n<\/td>\n

\n

Designing adaptive food systems for sustainable nutrition<\/p>\n<\/td>\n<\/tr>\n

\n

15:15-15:35<\/p>\n<\/td>\n

\n

Rickey Yada<\/p>\n<\/td>\n

\n

The challenges and opportunities of a food system beset by the pandemic, climate change and geopolitical strife<\/p>\n<\/td>\n<\/tr>\n

\n

15:35-15:55<\/p>\n<\/td>\n

\n

Thom Huppertz<\/p>\n<\/td>\n

\n

Dairy product matrix effects: the critical interface for nutrition and health<\/p>\n<\/td>\n<\/tr>\n

\n

15:55-16:15<\/p>\n<\/td>\n

\n

Todor Vasiljevic<\/p>\n<\/td>\n

\n

Structural changes of dairy proteins during processing<\/p>\n<\/td>\n<\/tr>\n

\n

16:15-16:30<\/p>\n<\/td>\n

\n

Q\/A<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/strong><\/p>\n

Wednesday, 24th Sept., 2025
Location: Congress Hall
Chairs: Justyna \u017bulewska, Ma\u0142gorzata Materska<\/strong><\/p>\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

9:00-9:20<\/p>\n<\/td>\n

\n

Girish M. Ganjyal<\/p>\n<\/td>\n

\n

Innovations and trends in food ingredients and food products for a sustainable food systems<\/p>\n<\/td>\n<\/tr>\n

\n

9:20-9:40<\/p>\n<\/td>\n

\n

Erkan Yal\u00e7in<\/p>\n<\/td>\n

\n

Production of protein concentrates and isolates using semolina industry by-products and utilization in bakery foods<\/p>\n<\/td>\n<\/tr>\n

\n

9:40-10:00<\/p>\n<\/td>\n

\n

Margaret Brennan<\/p>\n<\/td>\n

\n

Mushroom bioactive and functional ingredients \u2013 their physicochemical and psychological benefits to consumers<\/p>\n<\/td>\n<\/tr>\n

\n

10:00-10:20<\/p>\n<\/td>\n

\n

Igor Toma\u0161evi\u0107<\/p>\n<\/td>\n

\n

The use of AI in meat science and technology<\/p>\n<\/td>\n<\/tr>\n

\n

10:20-10:30<\/p>\n<\/td>\n

\n

Q\/A<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Oral presentations<\/strong><\/p>\n

\u00a0<\/strong>Tuesday, 23rd Sept., 2025
Session: Innovations in dairy production
Location: Congress Hall
Chairs: Todor Vasiljevic, Bartosz So\u0142owiej<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Lectures<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

16:45-17:00<\/p>\n<\/td>\n

\n

Bartosz So\u0142owiej<\/p>\n<\/td>\n

\n

Dairy on the path of innovation \u2013 opportunities for companies and science in the SUP-RIM project \u201cResearch network of life science universities for the development of the Polish dairy sector\u201d<\/p>\n<\/td>\n<\/tr>\n

\n

17:00-17:15<\/p>\n<\/td>\n

\n

Anna D\u0105browska<\/p>\n<\/td>\n

\n

Application of enzymatic hydrolysis for reduction of milk protein allergenicity<\/p>\n<\/td>\n<\/tr>\n

\n

17:15-17:30<\/p>\n<\/td>\n

\n

Maciej Nastaj<\/p>\n<\/td>\n

\n

The effect of ripening process on physicochemical parameters of long-ripened Bursztyn type cheeses<\/p>\n<\/td>\n<\/tr>\n

\n

17:30-17:45<\/p>\n<\/td>\n

\n

Justyna \u017bulewska<\/p>\n<\/td>\n

\n

Cheese brining \u2013 state of the art<\/p>\n<\/td>\n<\/tr>\n

\n

e-posters<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

17:45-17:50<\/p>\n<\/td>\n

\n

Maciej Barto\u0144<\/p>\n<\/td>\n

\n

The use of whey in the processing of traditional, regional and certified foods in Europe<\/p>\n<\/td>\n<\/tr>\n

\n

17:50-17:55<\/p>\n<\/td>\n

\n

Anna Berthold-Pluta<\/p>\n<\/td>\n

\n

The impact of Lb. helveticus<\/em> LH-B01 on the proteolysis, bioactive peptides and biogenic amines in Dutch-type cheese during ripening<\/p>\n<\/td>\n<\/tr>\n

\n

17:55-18:00<\/p>\n<\/td>\n

\n

Agnieszka Filipiak-Florkiewicz<\/p>\n<\/td>\n

\n

Milk and dairy products \u2013 views and eating habits among adults in the China<\/p>\n<\/td>\n<\/tr>\n

\n

18:00-18:05<\/p>\n<\/td>\n

\n

Anna Lipian-G\u0142os<\/p>\n<\/td>\n

\n

The effect of feeding season and breed on the fatty acid profile, mineral content, and polyphenol content in milk of cows from eastern Poland<\/p>\n<\/td>\n<\/tr>\n

\n

18:05-18:10<\/p>\n<\/td>\n

\n

Monika Ma\u0142kowska-Kowalczyk<\/p>\n<\/td>\n

\n

The degree of cheese maturity determined by Nuclear Magnetic Resonance relaxometry<\/p>\n<\/td>\n<\/tr>\n

\n

18:10-18:15<\/p>\n<\/td>\n

\n

Anna Mandecka<\/p>\n<\/td>\n

\n

Milk protein hydrolysates: biological activities and applications<\/p>\n<\/td>\n<\/tr>\n

\n

18:15-18:20<\/p>\n<\/td>\n

\n

Stanis\u0142aw Mleko<\/p>\n<\/td>\n

\n

Mixed gels: casein\/gelatin<\/p>\n<\/td>\n<\/tr>\n

\n

18:20-18:35<\/p>\n<\/td>\n

\n

Paulina Osowska<\/p>\n<\/td>\n

\n

Evaluation of bioactive compounds and fatty acids in A2A2 milk powder<\/p>\n<\/td>\n<\/tr>\n

\n

18:25-18:30<\/p>\n<\/td>\n

\n

Lidia Stasiak-R\u00f3\u017ca\u0144ska<\/p>\n<\/td>\n

\n

Processed cheese with goji berries and guarana in a package made of biocellulose obtained from permeate – an innovative product or a dream of the future?<\/p>\n<\/td>\n<\/tr>\n

\n

18:30-18:35<\/p>\n<\/td>\n

\n

Justyna Tarapata<\/p>\n<\/td>\n

\n

Fractionation of milk components: opportunities and challenges for sustainable dairy processing<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/strong><\/p>\n

\u00a0<\/strong>Tuesday, 23rd Sept., 2025
Session: Food biotechnology
Location: Lecture Hall no. 101
Chairs: Monika Kordowska-Wiater, Rickey Yada<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

Lectures<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

16:45-17:00<\/p>\n<\/td>\n

\n

Adam Staniszewski<\/p>\n<\/td>\n

\n

Fermented plant-based foods as a source of probiotic yeast<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

17:00-17:15<\/p>\n<\/td>\n

\n

Monika Kordowska-Wiater<\/p>\n<\/td>\n

\n

Studies on the useful properties of yeasts isolated from Polish red wines of spontaneous fermentation<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

17:15-17:30<\/p>\n<\/td>\n

\n

Katarzyna Skrzypczak<\/p>\n<\/td>\n

\n

Applying Onobrychis viciifolia<\/em> Scop in production of novel gluten- free cookies with health-promoting potential<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

e-posters<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

17:30-17:35<\/p>\n<\/td>\n

\n

Edyta Aleksandrowicz\u00a0\u00a0<\/p>\n<\/td>\n

\n

Does Fusarium culmorum<\/em> affect the technological value of wheat grains<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

17:35-17:40<\/p>\n<\/td>\n

\n

Kamila Borowiec<\/p>\n<\/td>\n

\n

Biotransformation of cherry flavonols by \u03b2-glucosidase from Lactobacillus<\/em> spp<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

17:40-17:45<\/p>\n<\/td>\n

\n

Maja Grabacka<\/p>\n<\/td>\n

\n

Potential immunomodulatory effects of milk product digestates in basophil and monocyte culture model<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

17:45-17:50<\/p>\n<\/td>\n

\n

Adam Hanuska<\/p>\n<\/td>\n

\n

Analysis of Microbial Populations in Polish Oscypek and Slovak O\u0161tiepok Cheeses<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

17:50-17:55<\/p>\n<\/td>\n

\n

Piotr Jarocki<\/p>\n<\/td>\n

\n

Sequencing and genome characterization of Lacticaseibacillus paracasei<\/em> strain LMG 17917 isolated from blood<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

17:55-18:00<\/p>\n<\/td>\n

\n

Anna Krzepi\u0142ko<\/p>\n<\/td>\n

\n

Probiotic-mediated biosynthesis of metal nanoparticles<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

18:00-18:05<\/p>\n<\/td>\n

\n

Konrad Nied\u017awiadek<\/p>\n<\/td>\n

\n

Efficacy of disinfectants against clean room-associated bacteria in a medical device manufacturing facility<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

18:05-18:10<\/p>\n<\/td>\n

\n

Hubert Szczerba<\/p>\n<\/td>\n

\n

Genomic and physiological characterization of Enterobacter aerogenes<\/em> LU2 \u2013 a rumen bacterium for bio-based succinate production<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

18:10-18:15<\/p>\n<\/td>\n

\n

Jan Sadurski<\/p>\n<\/td>\n

\n

Foodomic profiling of a raw-milk goat cheese using shotgun metagenomics and integrated bioinformatics pipelines<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

18:15-18:20<\/p>\n<\/td>\n

\n

Urszula Z\u0142otek<\/p>\n<\/td>\n

\n

Mechanism of action of prooxidative enzymes inhibitors derived from selected plant sources<\/p>\n<\/td>\n

\u00a0<\/td>\n<\/tr>\n
\n

18:20-18:30<\/p>\n<\/td>\n

\n

Sponsor presentation<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/strong><\/p>\n

Tuesday, 23rd Sept., 2025
Session: Food quality and safety
Location: Conference Room no. 14-15
Chairs: Ma\u0142gorzata Karwowska, Igor Toma\u0161evi\u0107<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Lectures<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

16:45-17:00<\/p>\n<\/td>\n

\n

Piotr Antos<\/p>\n<\/td>\n

\n

Ozonation as a sustainable strategy for mycotoxin reduction and quality preservation in stored maize<\/p>\n<\/td>\n<\/tr>\n

\n

17:00-17:15<\/p>\n<\/td>\n

\n

Agnieszka Palka<\/p>\n<\/td>\n

\n

Possibilities of using mare’s milk in the production of fermented and frozen dairy desserts<\/p>\n<\/td>\n<\/tr>\n

\n

e-posters<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

17:15-17:20<\/p>\n<\/td>\n

\n

Vadym Chibrikov<\/p>\n<\/td>\n

\n

The effect of storage on the nano-structure and monosaccharide composition of pectin obtained from apple (Malus domestica<\/em> cv: Golden Delicious)<\/p>\n<\/td>\n<\/tr>\n

\n

17:20-17:25<\/p>\n<\/td>\n

\n

Tatjana Kavleiskaja<\/p>\n<\/td>\n

\n

Synthesis and application of quaternized chitosan for local berry preservation<\/p>\n<\/td>\n<\/tr>\n

\n

17:25-17:30<\/p>\n<\/td>\n

\n

Adrianna \u0141obacz<\/p>\n<\/td>\n

\n

Modelling the effect of the bioprotective culture on the growth of Listeria monocytogenes in milk<\/p>\n<\/td>\n<\/tr>\n

\n

17:30-17:35<\/p>\n<\/td>\n

\n

Surya Sasikumar Nair<\/p>\n<\/td>\n

\n

Enhancing food safety: impact of ISO 22000 and Foreign Supplier Verification Program (FSVP) certification in a small-scale Indian manufacturer<\/p>\n<\/td>\n<\/tr>\n

\n

17:35-17:40<\/p>\n<\/td>\n

\n

Natalia P\u0142oszaj<\/p>\n<\/td>\n

\n

Assessment of the phytotoxicity of perfluorooctanoic acid (PFOA) on selected species of the Cucurbitaceae family<\/p>\n<\/td>\n<\/tr>\n

\n

17:40-17:45<\/p>\n<\/td>\n

\n

Monika Przeor<\/p>\n<\/td>\n

\n

Sensory profile of roasted hams from the \u201cZ\u0142otnicka\u201d pig breed<\/p>\n<\/td>\n<\/tr>\n

\n

17:45-17:50<\/p>\n<\/td>\n

\n

Marek Sady<\/p>\n<\/td>\n

\n

Quality properties of high protein ice cream<\/p>\n<\/td>\n<\/tr>\n

\n

17:50-17:55<\/p>\n<\/td>\n

\n

Ma\u0142gorzata Sierocka<\/p>\n<\/td>\n

\n

The effect of post-harvest treatment with herbal infusions on the quality of shredded, cold-stored Chinese cabbage<\/p>\n<\/td>\n<\/tr>\n

\n

17:55-18:00<\/p>\n<\/td>\n

\n

Robert Waraczewski<\/p>\n<\/td>\n

\n

Selected physicochemical properties of innovative vegan jellies<\/p>\n<\/td>\n<\/tr>\n

\n

18:00-18:05<\/p>\n<\/td>\n

\n

Aleksandra Wilczy\u0144ska<\/p>\n<\/td>\n

\n

The content of selected environmental pollutants in honeys from organic apiaries<\/p>\n<\/td>\n<\/tr>\n

\n

18:05-18:10<\/p>\n<\/td>\n

\n

Artur Zdunek<\/p>\n<\/td>\n

\n

Content of pectin, cellulose and dietary fibre in fruit and vegetables available on market<\/p>\n<\/td>\n<\/tr>\n

\n

18:10-18:30<\/p>\n<\/td>\n

\n

Sponsor presentation<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/strong><\/p>\n

Wednesday, 24th Sept. 2025
Session: Diet components in human diseases prevention and treatment A 
Location: Congress Hall
Chairs: Renata Barczy\u0144ska-Felusiak, Pawe\u0142 Glibowski<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Lectures<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

11:20-11:35<\/p>\n<\/td>\n

\n

Gohar Khachatryan<\/p>\n<\/td>\n

\n

Spherical nanoparticles as delivery systems for bioactive compounds in functional food enrichment<\/p>\n<\/td>\n<\/tr>\n

\n

11:35-11:50<\/p>\n<\/td>\n

\n

Katarzyna \u017by\u0142ka<\/p>\n<\/td>\n

\n

Energy drink consumption among adolescents in 2025: is it lower or still high?<\/p>\n<\/td>\n<\/tr>\n

\n

e-posters<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

11:50-11:55<\/p>\n<\/td>\n

\n

Monika Bojanowska<\/p>\n<\/td>\n

\n

Knowledge, lifestyle and nutritional behavior of pregnant and postpartum women<\/p>\n<\/td>\n<\/tr>\n

\n

11:55-12:00<\/p>\n<\/td>\n

\n

Renata Czeczko<\/p>\n<\/td>\n

\n

Adolescents’ knowledge and attitudes regarding energy drinks in the context of public health prevention:<\/p>\n<\/td>\n<\/tr>\n

\n

12:00-12:05<\/p>\n<\/td>\n

\n

Ma\u0142gorzata D\u017cugan<\/p>\n<\/td>\n

\n

Bee products in balanced diet: from the hive to the table<\/p>\n<\/td>\n<\/tr>\n

\n

12:05-12:10<\/p>\n<\/td>\n

\n

Aneta Kope\u0107<\/p>\n<\/td>\n

\n

The effect of sardines on selected biochemical parameters in rats<\/p>\n<\/td>\n<\/tr>\n

\n

12:10-12:15<\/p>\n<\/td>\n

\n

Agnieszka Malik<\/p>\n<\/td>\n

\n

The impact of women’s nutrition during menopause on the quality of life<\/p>\n<\/td>\n<\/tr>\n

\n

12:15-12:20<\/p>\n<\/td>\n

\n

Monika Pytka<\/p>\n<\/td>\n

\n

Probiotics and fermented food in the diet of women in Poland\u00a0<\/p>\n<\/td>\n<\/tr>\n

\n

12:20-12:25<\/p>\n<\/td>\n

\n

Monika Sachadyn-Kr\u00f3l<\/p>\n<\/td>\n

\n

Comparison of knowledge and dietary habits in a group of healthy and cancer patients<\/p>\n<\/td>\n<\/tr>\n

\n

12:25-12:30<\/p>\n<\/td>\n

\n

Monika Sachadyn-Kr\u00f3l<\/p>\n<\/td>\n

\n

The influence of the dietary components on behavioral symptoms in children with autism spectrum disorders<\/p>\n<\/td>\n<\/tr>\n

\n

12:30-12:35<\/p>\n<\/td>\n

Monika Staszowska-Karkut<\/td>\nPlants containing bioactive compounds supporting the process of combating insulin resistance<\/td>\n<\/tr>\n
\n

12:35-12:40<\/p>\n<\/td>\n

\n

Angelika \u015aliwka<\/p>\n<\/td>\n

\n

Biological activity of fermented Nasturtium officinale L. extract<\/p>\n<\/td>\n<\/tr>\n

\n

12:40-12:45<\/p>\n<\/td>\n

\n

Ewelina Zieli\u0144ska<\/p>\n<\/td>\n

\n

Analysis of physicochemical and pro-health properties of crackers supplemented with Tenebrio molitor<\/em> powder<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Wednesday, 24th Sept. 2025
Session: Diet components in human diseases prevention and treatment B 
Location: Congress Hall
Chairs: Edyta Gendaszewska-Darmach, Justyna Libera<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Lectures<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

13:30-13:45<\/p>\n<\/td>\n

\n

Jessica \u015awierc<\/p>\n<\/td>\n

\n

The influence of spice plants on the prevention of non-communicable diseases development<\/p>\n<\/td>\n<\/tr>\n

\n

13:45-14:00<\/p>\n<\/td>\n

\n

Dorota Zieli\u0144ska<\/p>\n<\/td>\n

\n

Microbiota-gut-brain interactions: can probiotics help our mental health?<\/p>\n<\/td>\n<\/tr>\n

\n

e-posters<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

14:00-14:05<\/p>\n<\/td>\n

\n

Przemys\u0142aw Domaszewski<\/p>\n<\/td>\n

\n

Influence of gender on the plasma concentration of caffeine and its metabolites after body weight-dependent dosing<\/p>\n<\/td>\n<\/tr>\n

\n

14:05-14:10<\/p>\n<\/td>\n

\n

Ma\u0142gorzata Drywie\u0144<\/p>\n<\/td>\n

\n

Nutrition knowledge on milk and dairy products in relation to self-perceived health status<\/p>\n<\/td>\n<\/tr>\n

\n

14:10-14:15<\/p>\n<\/td>\n

\n

Urszula Gawlik<\/p>\n<\/td>\n

\n

Health-beneficial effect of ferulic and ascorbic acid mixture depends on its interactions \u2013\u00a0 combined in vitro and in silico study<\/p>\n<\/td>\n<\/tr>\n

\n

14:15-14:20<\/p>\n<\/td>\n

\n

Anna Jakubczyk<\/p>\n<\/td>\n

\n

Peptides as a potential agent to treat lung cancer cells<\/p>\n<\/td>\n<\/tr>\n

\n

14:20-14:25<\/p>\n<\/td>\n

\n

Elwira Komo\u0144-Janczara<\/p>\n<\/td>\n

\n

In-depth analysis of gut microbiota composition in infants and young children after dietary expansion<\/p>\n<\/td>\n<\/tr>\n

\n

14:25-14:30<\/p>\n<\/td>\n

\n

Justyna Libera<\/p>\n<\/td>\n

\n

Cross-sectional study of body composition using bioelectrical impedance (BIA) among high school students in Lublin<\/p>\n<\/td>\n<\/tr>\n

\n

14:30-14:35<\/p>\n<\/td>\n

\n

Agata Michalska<\/p>\n<\/td>\n

\n

The inhibition of pro-inflammatory enzyme activities by mushrooms extracts<\/p>\n<\/td>\n<\/tr>\n

\n

14:35-14:40<\/p>\n<\/td>\n

\n

Karolina Nowosad<\/p>\n<\/td>\n

\n

The role of diet and inositol in improving metabolic parameters in women with polycystic ovary syndrome<\/p>\n<\/td>\n<\/tr>\n

\n

14:40-14:45<\/p>\n<\/td>\n

\n

Elwira Komo\u0144-Janczara<\/p>\n<\/td>\n

\n

Potential fungal biomarkers in the gut mycobiome of children with phenylketonuria identified via ITS amplicon sequencing and bioinformatic analysis<\/p>\n<\/td>\n<\/tr>\n

\n

14:45-14:50<\/p>\n<\/td>\n

\n

Marzena Pabich<\/p>\n<\/td>\n

\n

Knowledge of patients with SIBO and IMO about nutrition and supplementation<\/p>\n<\/td>\n<\/tr>\n

\n

14:50-14:55<\/p>\n<\/td>\n

\n

Katarzyna Petka<\/p>\n<\/td>\n

\n

The impact of dietary catering services on consumer choices \u2013 an analysis of motivation, satisfaction and changes in eating habits<\/p>\n<\/td>\n<\/tr>\n

\n

14:55-15:00<\/p>\n<\/td>\n

\n

Ma\u0142gorzata Pierzchalska<\/p>\n<\/td>\n

\n

The impact of bioactive milk components on immunomodulatory functions of intestinal epithelium \u2013 the study in 3D cell culture<\/p>\n<\/td>\n<\/tr>\n

\n

15:00-15:05<\/p>\n<\/td>\n

\n

Kamila Rachwa\u0142<\/p>\n<\/td>\n

\n

Antioxidant potential of aqueous and ethanolic extracts from selected Polish medicinal herbs<\/p>\n<\/td>\n<\/tr>\n

\n

15:05-15:10<\/p>\n<\/td>\n

\n

Krzysztof Szkutnik<\/p>\n<\/td>\n

\n

Antioxidant properties and bioactive compound profile of tea infusions enriched with fruit additives<\/p>\n<\/td>\n<\/tr>\n

\n

15:10-15:15<\/p>\n<\/td>\n

\n

Katarzyna Staniewska<\/p>\n<\/td>\n

\n

An analysis of consumer acceptance of dairy products containing health-promoting additives with consideration of demographic factors<\/p>\n<\/td>\n<\/tr>\n

\n

15:15-15:25<\/p>\n<\/td>\n

\n

Sponsor presentation<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Wednesday, 24th Sept. 2025
Session: Novel technologies in sustainable food production A 
Location: Lecture Hall no. 101
Chairs: Aldona Sobota, Erkan Yal\u00e7in<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Lectures<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

11:20-11:35<\/p>\n<\/td>\n

\n

Krzysztof Barabosz<\/p>\n<\/td>\n

\n

Changes in physicochemical parameters during specialty coffee roasting<\/p>\n<\/td>\n<\/tr>\n

\n

11:35-11:50<\/p>\n<\/td>\n

\n

Marcin Kurek<\/p>\n<\/td>\n

\n

Mechanism of coacervate formation in double emulsions stabilized with selected plant proteins<\/p>\n<\/td>\n<\/tr>\n

\n

11:50-12:05<\/p>\n<\/td>\n

\n

Teresa Witczak<\/p>\n<\/td>\n

\n

Characteristics of sorption and thermal properties of the lactose-maltodextrin system<\/p>\n<\/td>\n<\/tr>\n

\n

e-posters<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

12:05-12:10<\/p>\n<\/td>\n

\n

\u0141ukasz Byczy\u0144ski<\/p>\n<\/td>\n

\n

In silico<\/em> analysis of bioactive and flavor peptides produced by enzymatic hydrolysis of protein isolated from selected microalgae<\/p>\n<\/td>\n<\/tr>\n

\n

12:10-12:15<\/p>\n<\/td>\n

\n

Ewa Czarniecka-Skubina<\/p>\n<\/td>\n

\n

Effect of conventional and sous-vide cooking on sensory and physicochemical characteristics of pork liver<\/p>\n<\/td>\n<\/tr>\n

\n

12:15-12:20<\/p>\n<\/td>\n

\n

Joanna Kobus-Cisowska<\/p>\n<\/td>\n

\n

Innovative technology for the production of frozen vegetable desserts with beetroot and probiotics \u2013 optimization of processing for the preservation of nutritional value, microbiological stability, and attractive sensory properties<\/p>\n<\/td>\n<\/tr>\n

\n

12:20-12:25<\/p>\n<\/td>\n

\n

Ingrida Kraujutien\u0117<\/p>\n<\/td>\n

\n

Challenges and solutions for ketogenic bread production<\/p>\n<\/td>\n<\/tr>\n

\n

12:25-12:30<\/p>\n<\/td>\n

\n

Jurgita Mikasauskaite-Tiso<\/p>\n<\/td>\n

\n

Physicochemical properties of meat jerky seasoned with Thymus vulgaris<\/em> essential oil<\/p>\n<\/td>\n<\/tr>\n

\n

12:30-12:35<\/p>\n<\/td>\n

\n

Beata Miko\u0142ajczak<\/p>\n<\/td>\n

\n

Proteomic analysis of the authenticity of collagen preparations<\/p>\n<\/td>\n<\/tr>\n

\n

12:35-12:40<\/p>\n<\/td>\n

\n

Richardos Nikolaos Salek<\/p>\n<\/td>\n

\n

The effect of plant-derived hydrocolloids on the physicochemical, viscoelastic and organoleptic properties of processed cheese<\/p>\n<\/td>\n<\/tr>\n

\n

12:40-12:45<\/p>\n<\/td>\n

\n

Jolanta Sereikait\u0117<\/p>\n<\/td>\n

\n

Complexation of nisin with polysaccharides: preparation and characterization of particles<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Wednesday, 24th Sept. 2025
Session: Novel technologies in sustainable food production B 
Location: Lecture Hall no. 101
Chairs: Girish M. Ganjyal, Maciej Nastaj<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Lectures<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

13:30-13:45<\/p>\n<\/td>\n

\n

Iwona Szot<\/p>\n<\/td>\n

\n

Impact of improved technologies using inert gases in pre-fermentation must processing on the chemical composition and nutraceutical properties of wines<\/p>\n<\/td>\n<\/tr>\n

\n

13:45-14:00<\/p>\n<\/td>\n

\n

Smarak Bandyopadhyay<\/p>\n<\/td>\n

\n

Printability and stability of plant cell wall-based inks for 3D Printing: a study of pectin, hemicellulose, and cellulose<\/p>\n<\/td>\n<\/tr>\n

\n

14:00-14:15<\/p>\n<\/td>\n

\n

\u0141ukasz Bi\u0142os<\/p>\n<\/td>\n

\n

Spent coffee grounds as a cosmetic raw material<\/p>\n<\/td>\n<\/tr>\n

\n

14:15-14:30<\/p>\n<\/td>\n

\n

Justyna Cybulska<\/p>\n<\/td>\n

\n

Conformational changes of apple pectin induced by postharvest ripening<\/p>\n<\/td>\n<\/tr>\n

\n

e-posters<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

14:30-14:35<\/p>\n<\/td>\n

\n

Anna Flis<\/p>\n<\/td>\n

\n

Identification and comparison of hygroscopic properties of selected varieties of feed as an element of the strategy for reducing its losses<\/p>\n<\/td>\n<\/tr>\n

\n

14:35-14:40<\/p>\n<\/td>\n

\n

Andrzej Ja\u015bkiewicz<\/p>\n<\/td>\n

\n

Enzymatic degradation of raffinose in poor-quality sugar beets: a novel approach to enhance white sugar production efficiency and reduce food waste<\/p>\n<\/td>\n<\/tr>\n

\n

14:40-14:45<\/p>\n<\/td>\n

\n

Rados\u0142aw Kowalski<\/p>\n<\/td>\n

\n

Common thyme (Thymus vulgaris<\/em> L.) as a source of bioactive compounds in sustainable food production \u2013 chemical-composition assessment of low-processed extracts<\/p>\n<\/td>\n<\/tr>\n

\n

14:45-14:50<\/p>\n<\/td>\n

\n

Artur Mazurek<\/p>\n<\/td>\n

\n

The influence of thermal treatment on the antioxidant properties of tomato sauces<\/p>\n<\/td>\n<\/tr>\n

\n

14:50-14:55<\/p>\n<\/td>\n

\n

Barbara Mickowska<\/p>\n<\/td>\n

\n

Determination of histamine released by activated basophils \u2013 comparison of liquid chromatography and immunochemical method of analysis<\/p>\n<\/td>\n<\/tr>\n

\n

14:55-15:00<\/p>\n<\/td>\n

\n

\u0141ukasz Przybysz<\/p>\n<\/td>\n

\n

Technology evolution in harmony with sustainable development<\/p>\n<\/td>\n<\/tr>\n

\n

15:00-15:05<\/p>\n<\/td>\n

\n

Dariusz M. Stasiak<\/p>\n<\/td>\n

\n

Aquafaba in innovative meat products: technological insights<\/p>\n<\/td>\n<\/tr>\n

\n

15:05-15:10<\/p>\n<\/td>\n

\n

Kinga Topolska<\/p>\n<\/td>\n

\n

Why do we waste food? A study of consumer awareness, attitudes, and behaviour<\/p>\n<\/td>\n<\/tr>\n

\n

15:10-15:15<\/p>\n<\/td>\n

\n

Joanna Trafia\u0142ek<\/p>\n<\/td>\n

\n

Sustainability in practice: Cross-cultural approaches in Indian and Italian organic food processors<\/p>\n<\/td>\n<\/tr>\n

\n

15:15-15:20<\/p>\n<\/td>\n

\n

Marzena W\u0142odarczyk-Stasiak<\/p>\n<\/td>\n

\n

Analysis of the impact of raw material used on the quality of nut pastes<\/p>\n<\/td>\n<\/tr>\n

\n

15:20-15:30<\/p>\n<\/td>\n

\n

Sponsor presentation<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Wednesday, 24th Sept. 2025
Session: Functional food A
Location: Conference Room no. 14-15
Chairs: Margaret Brennan, Micha\u0142 \u015awieca<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Lectures<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

11:20-11:35<\/p>\n<\/td>\n

\n

Patrycja Gazda<\/p>\n<\/td>\n

\n

Impact of various fruit addition on the antioxidant activity of yogurt<\/p>\n<\/td>\n<\/tr>\n

\n

11:35-11:50<\/p>\n<\/td>\n

\n

Urszula Szymanowska<\/p>\n<\/td>\n

\n

Sensory and biological properties of wafers as the effect of fortification with freeze-dried Saskatoon berry pomace<\/p>\n<\/td>\n<\/tr>\n

\n

e-posters<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

11:50-11:55<\/p>\n<\/td>\n

\n

Klaudia Gustaw<\/p>\n<\/td>\n

\n

Potential of fructophilic lactic acid bacteria in honey fermentation and development of a functional postbiotic beverage<\/p>\n<\/td>\n<\/tr>\n

\n

11:55-12:00<\/p>\n<\/td>\n

\n

Ma\u0142gorzata Korzeniowska<\/p>\n<\/td>\n

\n

Grape seeds extract and beetroot pomace as a natural source of nitrates in beef sausages<\/p>\n<\/td>\n<\/tr>\n

\n

12:00-12:05<\/p>\n<\/td>\n

\n

Agnieszka Pluta-Kubica<\/p>\n<\/td>\n

\n

The application of black garlic as an additive to fromage-type cheeses<\/p>\n<\/td>\n<\/tr>\n

\n

12:05-12:10<\/p>\n<\/td>\n

\n

Izabela Podg\u00f3rska-Kryszczuk<\/p>\n<\/td>\n

\n

Arthrospira platensis<\/em> (Spirulina) for chickpea hummus fortification: evaluation of physicochemical, nutritional and sensory properties<\/p>\n<\/td>\n<\/tr>\n

\n

12:10-12:15<\/p>\n<\/td>\n

\n

Wies\u0142aw Przybylski<\/p>\n<\/td>\n

\n

The influence of fungal biostarters on muscle protein degradation during dry-aging of beef<\/p>\n<\/td>\n<\/tr>\n

\n

12:15-12:20<\/p>\n<\/td>\n

\n

Monika Sujka<\/p>\n<\/td>\n

\n

Porous corn starch as a potential carrier for gallic acid<\/p>\n<\/td>\n<\/tr>\n

\n

12:20-12:25<\/p>\n<\/td>\n

\n

Micha\u0142 \u015awieca<\/p>\n<\/td>\n

\n

Colorius (Trametes versicolor<\/em> (L.) Lloyd) \u2013 basic composition and pro-health properties<\/p>\n<\/td>\n<\/tr>\n

\n

12:25-12:30<\/p>\n<\/td>\n

\n

Katarzyna Waszkowiak<\/p>\n<\/td>\n

\n

Flaxseed protein concentrates as components of nanoemulsion<\/p>\n<\/td>\n<\/tr>\n

\n

12:30-12:35<\/p>\n<\/td>\n

\n

Piotr Zarzycki<\/p>\n<\/td>\n

\n

Pea protein isolates (Pisum sativum<\/em> L.) as functional ingredients in breadmaking: enhancing protein content and bread quality<\/p>\n<\/td>\n<\/tr>\n

\n

12:35-12:40<\/p>\n<\/td>\n

\n

Gabriela Zi\u0119\u0107<\/p>\n<\/td>\n

\n

Bread as a functional food – current state of knowledge and consumer awareness<\/p>\n<\/td>\n<\/tr>\n

\n

12:40-12:45<\/p>\n<\/td>\n

\n

Magdalena Zieli\u0144ska-Dawidziak<\/p>\n<\/td>\n

\n

Novel food application – a challenge, a necessity, or an unnecessary scientist’s involvement?<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Wednesday, 24th Sept. 2025
Session: Functional food B
Location: Conference Room no. 14-15
Chairs: Thom Huppertz, Dominik Szwajgier<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Time<\/strong><\/p>\n<\/td>\n

\n

Presenter<\/strong><\/p>\n<\/td>\n

\n

Title<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

Lectures<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

13:30-13:45<\/p>\n<\/td>\n

\n

Aneta S\u0142awi\u0144ska<\/p>\n<\/td>\n

\n

Model processed cheeses supplemented with Agaricus bisporus<\/em> powder: effect on bioactive substances content and technological quality<\/p>\n<\/td>\n<\/tr>\n

\n

13:45-14:00<\/p>\n<\/td>\n

\n

Aneta S\u0142awi\u0144ska<\/p>\n<\/td>\n

\n

Selected properties of lacto-fermented forest edible mushrooms<\/p>\n<\/td>\n<\/tr>\n

\n

14:00-14:15<\/p>\n<\/td>\n

\n

Jagoda Szafra\u0144ska<\/p>\n<\/td>\n

\n

Lactoferrin as a functional ingredient: impact on yogurt texture and health-promoting properties<\/p>\n<\/td>\n<\/tr>\n

\n

14:15-14:30<\/p>\n<\/td>\n

\n

Iwona Szot<\/p>\n<\/td>\n

\n

Comparison of the sensory characteristics of musts and wines produced with or without inert gas from different grape cultivars<\/p>\n<\/td>\n<\/tr>\n

\n

e-posters<\/strong><\/p>\n<\/td>\n<\/tr>\n

\n

14:30-14:35<\/p>\n<\/td>\n

\n

Joanna Grzelczyk<\/p>\n<\/td>\n

\n

Evaluation of the nutritional and antidiabetic properties of hydrocolloids obtained from juice press by-products<\/p>\n<\/td>\n<\/tr>\n

\n

14:35-14:40<\/p>\n<\/td>\n

\n

Danuta Jaworska<\/p>\n<\/td>\n

\n

Sensory liking and volatile aroma compounds of dry-aged beef with fungal biostarter<\/p>\n<\/td>\n<\/tr>\n

\n

14:40-14:45<\/p>\n<\/td>\n

\n

Monika Kara\u015b<\/p>\n<\/td>\n

\n

Effect of protein isolate addition on the antioxidant activity of hydrosates obtained after in vitro<\/em> digestion of powders with encapsulated raspberry juice<\/p>\n<\/td>\n<\/tr>\n

\n

14:45-14:50<\/p>\n<\/td>\n

\n

Katarzyna Lisiecka<\/p>\n<\/td>\n

\n

The Influence of protein isolate addition on selected properties of powders obtained from raspberry juice<\/p>\n<\/td>\n<\/tr>\n

\n

14:50-14:55<\/p>\n<\/td>\n

Aneta Ocieczek<\/td>\nSorption properties as a determinant of antioxidant stability of onion peel<\/td>\n<\/tr>\n
\n

14:55-15:00<\/p>\n<\/td>\n

Paulina \u0141ysakowska<\/td>\nEvaluation of \u03b2-glucan (1,3\/1,6) content and starch digestibility in wheat bread enriched with medicinal mushrooms: Hericium erinaceus, Ganoderma lucidum and Cordyceps sinensis<\/td>\n<\/tr>\n
\n

15:00-15:05<\/p>\n<\/td>\n

\n

Bo\u017cena Sosnowska<\/p>\n<\/td>\n

\n

The use of kefir grains for the production of non-milk fermented beverages<\/p>\n<\/td>\n<\/tr>\n

\n

15:05-15:10<\/p>\n<\/td>\n

Tomasz Tarko<\/td>\nThe influence of wood chips with different toasting levels on the quality of apple brandies<\/td>\n<\/tr>\n
\n

15:10-15:15<\/p>\n<\/td>\n

Katarzyna Turek<\/td>\nSelected properties of fermented milk with the addition of nanoencapsulated pomegranate seed oil and vitamin D<\/td>\n<\/tr>\n
\n

15:15-15:20<\/p>\n<\/td>\n

Anna Wirkijowska<\/td>\nYellow lupin (Lupinus luteus<\/em>) protein isolates as functional ingredients for protein-enriched bread: A physicochemical evaluation<\/td>\n<\/tr>\n
\n

15:20-15:25<\/p>\n<\/td>\n

Kinga Zdybel<\/td>\nEvaluation of the antimicrobial, anticancer and antioxidant potential of fermented yarrow extract<\/td>\n<\/tr>\n
\n

15:25-15:30<\/p>\n<\/td>\n

Jaros\u0142aw Kowalik<\/td>\nThe possibility of producing probiotic ice cream with the addition of buttermilk proteins<\/td>\n<\/tr>\n
\n

15:30-15:35<\/p>\n<\/td>\n

\n

Sponsor presentation<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/div>\n\t\t\t\t\t\t <\/div>\n\t\t\t\t

\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t
\n\t <\/div>\n\t\t\t\t\t\t<\/div>\n\t<\/div>\n<\/section>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

<\u00a0 Front page Presentations schedule -download Plenary lectures Tuesday, 23rd Sept., 2025Location: Congress HallChairs: Ma\u0142gorzata Korzeniowska, Joanna Stadnik Time Presenter Title 14:55-15:15 Charles Brennan Designing adaptive food systems for sustainable nutrition 15:15-15:35 Rickey Yada The challenges and opportunities of a food system beset by the pandemic, climate change and geopolitical strife 15:35-15:55 Thom Huppertz Dairy product […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":151340,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/pages\/154779"}],"collection":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/comments?post=154779"}],"version-history":[{"count":13,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/pages\/154779\/revisions"}],"predecessor-version":[{"id":155013,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/pages\/154779\/revisions\/155013"}],"up":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/pages\/151340"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/media?parent=154779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}