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 matrix effects: the critical interface for nutrition and health

15:55-16:15

Todor Vasiljevic

Structural changes of dairy proteins during processing

16:15-16:30

Q/A

Time

Presenter

Title

9:00-9:20

Girish M. Ganjyal

Innovations and trends in food ingredients and food products for a sustainable food systems

9:20-9:40

Erkan Yalçin

Production of protein concentrates and isolates using semolina industry by-products and utilization in bakery foods

9:40-10:00

Margaret Brennan

Mushroom bioactive and functional ingredients – their physicochemical and psychological benefits to consumers

10:00-10:20

Igor Tomašević

The use of AI in meat science and technology

10:20-10:30

Q/A

Time

Presenter

Title

Lectures

16:45-17:00

Bartosz Sołowiej

Dairy on the path of innovation – opportunities for companies and science in the SUP-RIM project “Research network of life science universities for the development of the Polish dairy sector”

17:00-17:15

Anna Dąbrowska

Application of enzymatic hydrolysis for reduction of milk protein allergenicity

17:15-17:30

Maciej Nastaj

The effect of ripening process on physicochemical parameters of long-ripened Bursztyn type cheeses

17:30-17:45

Justyna Żulewska

Cheese brining – state of the art

e-posters

17:45-17:50

Maciej Bartoń

The use of whey in the processing of traditional, regional and certified foods in Europe

17:50-17:55

Anna Berthold-Pluta

The impact of Lb. helveticus LH-B01 on the proteolysis, bioactive peptides and biogenic amines in Dutch-type cheese during ripening

17:55-18:00

Agnieszka Filipiak-Florkiewicz

Milk and dairy products – views and eating habits among adults in the China

18:00-18:05

Anna Lipian-Głos

The effect of feeding season and breed on the fatty acid profile, mineral content, and polyphenol content in milk of cows from eastern Poland

18:05-18:10

Monika Małkowska-Kowalczyk

The degree of cheese maturity determined by Nuclear Magnetic Resonance relaxometry

18:10-18:15

Anna Mandecka

Milk protein hydrolysates: biological activities and applications

18:15-18:20

Stanisław Mleko

Mixed gels: casein/gelatin

18:20-18:35

Paulina Osowska

Evaluation of bioactive compounds and fatty acids in A2A2 milk powder

18:25-18:30

Lidia Stasiak-Różańska

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?

18:30-18:35

Justyna Tarapata

Fractionation of milk components: opportunities and challenges for sustainable dairy processing

Time

Presenter

Title

Lectures

16:45-17:00

Adam Staniszewski

Fermented plant-based foods as a source of probiotic yeast

17:00-17:15

Monika Kordowska-Wiater

Studies on the useful properties of yeasts isolated from Polish red wines of spontaneous fermentation

17:15-17:30

Katarzyna Skrzypczak

Applying Onobrychis viciifolia Scop in production of novel gluten- free cookies with health-promoting potential

e-posters

17:30-17:35

Edyta Aleksandrowicz  

Does Fusarium culmorum affect the technological value of wheat grains

17:35-17:40

Kamila Borowiec

Biotransformation of cherry flavonols by β-glucosidase from Lactobacillus spp

17:40-17:45

Maja Grabacka

Potential immunomodulatory effects of milk product digestates in basophil and monocyte culture model

17:45-17:50

Adam Hanuska

Analysis of Microbial Populations in Polish Oscypek and Slovak Oštiepok Cheeses

17:50-17:55

Piotr Jarocki

Sequencing and genome characterization of Lacticaseibacillus paracasei strain LMG 17917 isolated from blood

17:55-18:00

Anna Krzepiłko

Probiotic-mediated biosynthesis of metal nanoparticles

18:00-18:05

Konrad Niedźwiadek

Efficacy of disinfectants against clean room-associated bacteria in a medical device manufacturing facility

18:05-18:10

Hubert Szczerba

Genomic and physiological characterization of Enterobacter aerogenes LU2 – a rumen bacterium for bio-based succinate production

18:10-18:15

Jan Sadurski

Foodomic profiling of a raw-milk goat cheese using shotgun metagenomics and integrated bioinformatics pipelines

18:15-18:20

Urszula Złotek

Mechanism of action of prooxidative enzymes inhibitors derived from selected plant sources

18:20-18:30

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Time

Presenter

Title

Lectures

16:45-17:00

Piotr Antos

Ozonation as a sustainable strategy for mycotoxin reduction and quality preservation in stored maize

17:00-17:15

Adrianna Łobacz

Modelling the effect of the bioprotective culture on the growth of Listeria monocytogenes in milk

17:15-17:30

Agnieszka Palka

Possibilities of using mare’s milk in the production of fermented and frozen dairy desserts

e-posters

17:30-17:35

Vadym Chibrikov

The effect of storage on the nano-structure and monosaccharide composition of pectin obtained from apple (Malus domestica cv: Golden Delicious)

17:35-17:40

Tatjana Kavleiskaja

Synthesis and application of quaternized chitosan for local berry preservation

17:40-17:45

Surya Sasikumar Nair

Enhancing food safety: impact of ISO 22000 and Foreign Supplier Verification Program (FSVP) certification in a small-scale Indian manufacturer

17:45-17:50

Natalia Płoszaj

Assessment of the phytotoxicity of perfluorooctanoic acid (PFOA) on selected species of the Cucurbitaceae family

17:50-17:55

Monika Przeor

Sensory profile of roasted hams from the “Złotnicka” pig breed

17:55-18:00

Marek Sady

Quality properties of high protein ice cream

18:00-18:05

Małgorzata Sierocka

The effect of post-harvest treatment with herbal infusions on the quality of shredded, cold-stored Chinese cabbage

18:05-18:10

Robert Waraczewski

Selected physicochemical properties of innovative vegan jellies

18:10-18:15

Aleksandra Wilczyńska

The content of selected environmental pollutants in honeys from organic apiaries

18:15-18:20

Artur Zdunek

Content of pectin, cellulose and dietary fibre in fruit and vegetables available on market

18:20-18:35

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Time

Presenter

Title

Lectures

11:20-11:35

Gohar Khachatryan

Spherical nanoparticles as delivery systems for bioactive compounds in functional food enrichment

11:35-11:50

Katarzyna Żyłka

Energy drink consumption among adolescents in 2025: is it lower or still high?

e-posters

11:50-11:55

Monika Bojanowska

Knowledge, lifestyle and nutritional behavior of pregnant and postpartum women

11:55-12:00

Renata Czeczko

Adolescents’ knowledge and attitudes regarding energy drinks in the context of public health prevention:

12:00-12:05

Małgorzata Dżugan

Bee products in balanced diet: from the hive to the table

12:05-12:10

Aneta Kopeć

The effect of sardines on selected biochemical parameters in rats

12:10-12:15

Agnieszka Malik

The impact of women’s nutrition during menopause on the quality of life

12:15-12:20

Monika Pytka

Probiotics and fermented food in the diet of women in Poland 

12:20-12:25

Monika Sachadyn-Król

Comparison of knowledge and dietary habits in a group of healthy and cancer patients

12:25-12:30

Monika Sachadyn-Król

The influence of the dietary components on behavioral symptoms in children with autism spectrum disorders

12:30-12:35

Katarzyna Staniewska

An analysis of consumer acceptance of dairy products containing health-promoting additives with consideration of demographic factors

12:35-12:40

Monika Staszowska-Karkut

Plants containing bioactive compounds supporting the process of combating insulin resistance

12:40-12:45

Ewelina Zielińska

Analysis of physicochemical and pro-health properties of crackers supplemented with Tenebrio molitor powder

Time

Presenter

Title

Lectures

13:30-13:45

Jessica Świerc

The influence of spice plants on the prevention of non-communicable diseases development

13:45-14:00

Dorota Zielińska

Microbiota-gut-brain interactions: can probiotics help our mental health?

e-posters

14:00-14:05

Przemysław Domaszewski

Influence of gender on the plasma concentration of caffeine and its metabolites after body weight-dependent dosing

14:05-14:10

Małgorzata Drywień

Nutrition knowledge on milk and dairy products in relation to self-perceived health status

14:10-14:15

Urszula Gawlik

Health-beneficial effect of ferulic and ascorbic acid mixture depends on its interactions –  combined in vitro and in silico study

14:15-14:20

Anna Jakubczyk

Peptides as a potential agent to treat lung cancer cells

14:20-14:25

Elwira Komoń-Janczara

In-depth analysis of gut microbiota composition in infants and young children after dietary expansion

14:25-14:30

Justyna Libera

Cross-sectional study of body composition using bioelectrical impedance (BIA) among high school students in Lublin

14:30-14:35

Agata Michalska

The inhibition of pro-inflammatory enzyme activities by mushrooms extracts

14:35-14:40

Karolina Nowosad

The role of diet and inositol in improving metabolic parameters in women with polycystic ovary syndrome

14:40-14:45

Elwira Komoń-Janczara

Potential fungal biomarkers in the gut mycobiome of children with phenylketonuria identified via ITS amplicon sequencing and bioinformatic analysis

14:45-14:50

Marzena Pabich

Knowledge of patients with SIBO and IMO about nutrition and supplementation

14:50-14:55

Katarzyna Petka

The impact of dietary catering services on consumer choices – an analysis of motivation, satisfaction and changes in eating habits

14:55-15:00

Małgorzata Pierzchalska

The impact of bioactive milk components on immunomodulatory functions of intestinal epithelium – the study in 3D cell culture

15:00-15:05

Kamila Rachwał

Antioxidant potential of aqueous and ethanolic extracts from selected Polish medicinal herbs

15:05-15:10

Krzysztof Szkutnik

Antioxidant properties and bioactive compound profile of tea infusions enriched with fruit additives

15:10-15:15

Angelika Śliwka

Biological activity of fermented Nasturtium officinale L. extract

15:15-15:25

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Time

Presenter

Title

Lectures

11:20-11:35

Krzysztof Barabosz

Changes in physicochemical parameters during specialty coffee roasting

11:35-11:50

Marcin Kurek

Mechanism of coacervate formation in double emulsions stabilized with selected plant proteins

11:50-12:05

Teresa Witczak

Characteristics of sorption and thermal properties of the lactose-maltodextrin system

e-posters

12:05-12:10

Łukasz Byczyński

In silico analysis of bioactive and flavor peptides produced by enzymatic hydrolysis of protein isolated from selected microalgae

12:10-12:15

Ewa Czarniecka-Skubina

Effect of conventional and sous-vide cooking on sensory and physicochemical characteristics of pork liver

12:15-12:20

Joanna Kobus-Cisowska

Innovative technology for the production of frozen vegetable desserts with beetroot and probiotics – optimization of processing for the preservation of nutritional value, microbiological stability, and attractive sensory properties

12:20-12:25

Ingrida Kraujutienė

Challenges and solutions for ketogenic bread production

12:25-12:30

Jurgita Mikasauskaite-Tiso

Physicochemical properties of meat jerky seasoned with Thymus vulgaris essential oil

12:30-12:35

Beata Mikołajczak

Proteomic analysis of the authenticity of collagen preparations

12:35-12:40

Richardos Nikolaos Salek

The effect of plant-derived hydrocolloids on the physicochemical, viscoelastic and organoleptic properties of processed cheese

12:40-12:45

Jolanta Sereikaitė

Complexation of nisin with polysaccharides: preparation and characterization of particles

Time

Presenter

Title

Lectures

13:30-13:45

Iwona Szot

Impact of improved technologies using inert gases in pre-fermentation must processing on the chemical composition and nutraceutical properties of wines

13:45-14:00

Smarak Bandyopadhyay

Printability and stability of plant cell wall-based inks for 3D Printing: a study of pectin, hemicellulose, and cellulose

14:00-14:15

Łukasz Biłos

Spent coffee grounds as a cosmetic raw material

14:15-14:30

Justyna Cybulska

Conformational changes of apple pectin induced by postharvest ripening

e-posters

14:30-14:35

Anna Flis

Identification and comparison of hygroscopic properties of selected varieties of feed as an element of the strategy for reducing its losses

14:35-14:40

Andrzej Jaśkiewicz

Enzymatic degradation of raffinose in poor-quality sugar beets: a novel approach to enhance white sugar production efficiency and reduce food waste

14:40-14:45

Radosław Kowalski

Common thyme (Thymus vulgaris L.) as a source of bioactive compounds in sustainable food production – chemical-composition assessment of low-processed extracts

14:45-14:50

Artur Mazurek

The influence of thermal treatment on the antioxidant properties of tomato sauces

14:50-14:55

Barbara Mickowska

Determination of histamine released by activated basophils – comparison of liquid chromatography and immunochemical method of analysis

14:55-15:00

Łukasz Przybysz

Technology evolution in harmony with sustainable development

15:00-15:05

Dariusz M. Stasiak

Aquafaba in innovative meat products: technological insights

15:05-15:10

Kinga Topolska

Why do we waste food? A study of consumer awareness, attitudes, and behaviour

15:10-15:15

Joanna Trafiałek

Sustainability in practice: Cross-cultural approaches in Indian and Italian organic food processors

15:15-15:20

Marzena Włodarczyk-Stasiak

Analysis of the impact of raw material used on the quality of nut pastes

15:20-15:30

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Time

Presenter

Title

Lectures

11:20-11:35

Patrycja Gazda

Impact of various fruit addition on the antioxidant activity of yogurt

11:35-11:50

Urszula Szymanowska

Sensory and biological properties of wafers as the effect of fortification with freeze-dried Saskatoon berry pomace

e-posters

11:50-11:55

Klaudia Gustaw

Potential of fructophilic lactic acid bacteria in honey fermentation and development of a functional postbiotic beverage

11:55-12:00

Małgorzata Korzeniowska

Grape seeds extract and beetroot pomace as a natural source of nitrates in beef sausages

12:00-12:05

Paulina Łysakowska

Evaluation of β-glucan (1,3/1,6) content and starch digestibility in wheat bread enriched with medicinal mushrooms: Hericium erinaceus, Ganoderma lucidum and Cordyceps sinensis

12:05-12:10

Izabela Podgórska-Kryszczuk

Arthrospira platensis (Spirulina) for chickpea hummus fortification: evaluation of physicochemical, nutritional and sensory properties

12:10-12:15

Wiesław Przybylski

The influence of fungal biostarters on muscle protein degradation during dry-aging of beef

12:15-12:20

Monika Sujka

Porous corn starch as a potential carrier for gallic acid

12:20-12:25

Michał Świeca

Colorius (Trametes versicolor (L.) Lloyd) – basic composition and pro-health properties

12:25-12:30

Katarzyna Waszkowiak

Flaxseed protein concentrates as components of nanoemulsion

12:30-12:35

Piotr Zarzycki

Pea protein isolates (Pisum sativum L.) as functional ingredients in breadmaking: enhancing protein content and bread quality

12:35-12:40

Gabriela Zięć

Bread as a functional food – current state of knowledge and consumer awareness

12:40-12:45

Magdalena Zielińska-Dawidziak

Novel food application – a challenge, a necessity, or an unnecessary scientist’s involvement?

Time

Presenter

Title

Lectures

13:30-13:45

Aneta Sławińska

Model processed cheeses supplemented with Agaricus bisporus powder: effect on bioactive substances content and technological quality

13:45-14:00

Aneta Sławińska

Selected properties of lacto-fermented forest edible mushrooms

14:00-14:15

Jagoda Szafrańska

Lactoferrin as a functional ingredient: impact on yogurt texture and health-promoting properties

14:15-14:30

Iwona Szot

Comparison of the sensory characteristics of musts and wines produced with or without inert gas from different grape cultivars

e-posters

14:30-14:35

Joanna Grzelczyk

Evaluation of the nutritional and antidiabetic properties of hydrocolloids obtained from juice press by-products

14:35-14:40

Danuta Jaworska

Sensory liking and volatile aroma compounds of dry-aged beef with fungal biostarter

14:40-14:45

Monika Karaś

Effect of protein isolate addition on the antioxidant activity of hydrosates obtained after in vitro digestion of powders with encapsulated raspberry juice

14:45-14:50

Jarosław Kowalik

The possibility of producing probiotic ice cream with the addition of buttermilk proteins

14:50-14:55

Katarzyna Lisiecka

The Influence of protein isolate addition on selected properties of powders obtained from raspberry juice

14:55-15:00

Aneta Ocieczek

Sorption properties as a determinant of antioxidant stability of onion peel

15:00-15:05

Agnieszka Pluta-Kubica

The application of black garlic as an additive to fromage-type cheeses

15:05-15:10

Bożena Sosnowska

The use of kefir grains for the production of non-milk fermented beverages

15:10-15:15

Tomasz Tarko

The influence of wood chips with different toasting levels on the quality of apple brandies

15:15-15:20

Katarzyna Turek

Selected properties of fermented milk with the addition of nanoencapsulated pomegranate seed oil and vitamin D

15:20-15:25

Anna Wirkijowska

Yellow lupin (Lupinus luteus) protein isolates as functional ingredients for protein-enriched bread: A physicochemical evaluation

15:25-15:30

Kinga Zdybel

Evaluation of the antimicrobial, anticancer and antioxidant potential of fermented yarrow extract

15:30-15:35

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