| The Polish National Committee to IUFoST – the Polish Academy of Sciences, Polish Food Technologists Society - and The International Union of Food Science and Technology (IUFoST) present authoritative voices on the scientific breakthroughs and issues facing Poland and Register now for FREE access to the FiCEE Conference! Conference Using Science to Drive Success in the Food Market Tuesday, May 25th 12.30 – 16.45
12.30 Opening Remarks and Introduction: Chair: Prof. Dr. Ing Dr h.c (mult) Antoni Rutkowski, Mbr PAS, RAAS, IAFoST Fellow Chair: Prof. Emer. Geoffrey Campbell-Platt IUFoST President, IAFoST Fellow ______________________________________________________________________ Session 1: NEW PRODUCTS, NEW INGREDIENTS (PROCESS CONSIDERATIONS) 12.40 -13.10 Value optimization in the food industry satisfying consumer expectations Luis Fernandez, Applications Technology Leader – Europe, Cargill Inc. and President Elect, IUFoST 13.10 -13.40 Food Innovation - Role of Physical Transformation Professor Dr. Andrzej Lenart, Life Sciences University of Warsaw, Poland 13.40 -14.10 Healthy Foods Structured by Plant Material (This work has been sponsored by EU sixth framework programme, project titled ‘Nutritional and Structural Design of national foods for health and vitality’) Lucy Bialek, Expertise Team Leader of Creation and Manipulation of Microstructures, Structured Material and Process Science Department Unilever R&D, The Netherlands 14.10 - 15.00 Coffee Break, Discussion with Speakers 15.00 -15.30 Do Engineered Nanomaterials in Food Pose a Health Risk? Dr. Ralf Greiner, Max Rubner Institute (MRI), Federal Research Institute of Nutrition and Food, Karlsruhe, Germany 15.30 -16.00 Innovations in Food and Technologies in Consumer Perception Professor Dr. Nina Barylko a Pikielna, Life Sciences University of Warsaw, Poland 16.00 - 16.30 Lilia Ahrne (SIK, Sweden) Director of Department of Process and Technology 16.30 - 16.45 Young Scientist’s lecture - Isolate and Concentrate of potato proteins as new Food Ingredients Mgr Joanna Miedzianka, Life Sciences University of Wroclaw, Poland Wednesday, May 26th 10.30 – 16.15 10.30 Opening Remarks (recap of 1st session) and Introduction: Chair: Prof Dr. Danuta Kolozyn, President, Polish Food Technologists Society Chair: Prof. Dr. Ing. Dr. h.c. Walter Spiess, IAFoST Fellow ________________________________________________________________ Session 2: SAFETY AND QUALITY 10.40 – 11.10 Bacterial War in Food Products Lone Andersen, Sacco Srl Italy 11.10 – 11.40 Sterooxidants Products and Food Quality Professor dr. Erwin Wasowicz, Life Sciences University of Poznan, Poland 11.40 – 12.10 Biologically active polysaccharides of probiotic bacteria and prospects of their use in bio and food technology Prof. dr. Galina Novik, National Academy of Sciences, Minsk Belarus 12.10 – 12.35 Connected Innovation, The Power of Many Jeff Bellairs, Senior Director Worldwide Innovation Network, General Mills 12.35 – 12.50 Young Scientist’s Lecture Influence of antioxidant dietary supplements on quality and stability of meat and meat products Dr. Joanna Stadnik, University of Life Science, Lublin, Poland 12.50 – 13.30 Coffee Break, Discussion with Speakers Session 3: HEALTH ASPECTS OF FOOD INGREDIENTS 13.30 – 14.00 Polyphenols: Healthy Food Ingredients? Prof. dr. Mariusz Piskula, Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland 14.00 – 14.30 Enzymatic Biotransformation of Cereal By-products in Food Functional Ingredients Professor dr. Leonid Kaprelyants, University Odessa, Ukraine 14.30 – 14.50 High Protein Food: Health and Nutritional Benefits of Associating Soluble Wheat Proteins and Prebiotic Fibres. Examples in Sports Nutrition and Weight Management Carol Midon, Customer Technical Manager, SYRAL, France 14.50 – 15.10 Young Scientist’s Lecture Folate producing strains as a strategy for the development of novel functional food Dr. Iwnona Glentka, SGGW Warsaw 15.10 -15.30 Young Scientist’s Lecture Flaxseed as an Ingredient of Functional Foods Dr. Agnieszka Kosinska, Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland Session 4: YOUNG SCIENTISTS AND EXPERT PANEL 15.30 – 16.15 ROUND TABLE DISCUSSIONS: 1) Industry harnessing science (applying the science to industry) 2) What the future holds for young scientists
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its neighbours in this prestigious international conference.
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