All submissions should indicate the area their research falls in, as well as if they want to present a poster or a technical session presentation.
Presentation sessions will be assigned to presenters according to availability and will require the presenter to do a 10-minute presentation in PowerPoint or similar software during the symposium.
Poster presentations will be required to submit their final poster by February 24, additionally, a 3–5-minute video recording presenting the poster will be required. Further instructions on the creation of this video will be provided upon submission.
Molecular characterization and identification of Fusarium species in wheat infected with Fusarium Head Blight in Louisiana.
Study of the aroma profile of roasted pumpkin seeds.
Application of differential scanning calorimetry in the quality assessment of fats.
Properties of re-fermented green coffee beans.
Oyster Mushrooms: potential use in the production of plant-based meat substitutes.
The effectiveness of ultrasound homogenisation on the recrystallisation process in vegan ice cream.
Comparison of fish and fish analogues properties.
Less salt, more health: the effect of salt content on the properties of fermented vegetables.
Microstructure and porosity of the multicomponent freeze-dried snacks obtained with apple pomace powder and pectin.
Analysis of the lactic fermentation process of pumpkin of the Muscat variety.
Plant-based Burger Patties: a review of the Polish market.
Classical complex coacervation as a method of microencapsulation of essential oils.
Study on the process of producing a plant-based powdered beverages.
How does pulsed electric field may be used for insect biomass processing?
Evaluation of survival of selected denitrifyinig bacteria on the environment with the addition of plant extracts.
Lipid accumulation by Trichosporon domesticum in whey media enriched with different sugars.
The influence of PEF, pulsed light, microwave and conventional heat treatments on quality parameters of mixed juices.
Comparative analysis of the survival of probiotic bacteria in a high-fibre snack.
Herbs in the nutrition of fattening pigs.
Overeating regulation: testing a new construct and its psychosocial correlates in the representative sample of Polish adults.
Effects of HarvistaTM and SmartFresh™ ProTabs on physiological state and quality of Gala Schniga® SchniCo Red(s) apples for long-distance transportation.
Protein-Polysaccharide Hydrogels: Recent Application progress as Food Matrices for Bioactive Compounds Delivery.
The influence of the packaging method and storage conditions on the shelf life of ready-to-eat high-protein no-preservatives meat bars with pork blood plasma.
Development of a recipe for a pascalised fruit & vegetable smoothie with a high content of bioactive compounds.
The impact of pulsed electric field on selected properties of strawberries dried by infrared-convective method
Whey protein as ingredients for functional food.
Health Benefits of Matcha.
Industrially important enzymes produced by Bacillus licheniformis isolated from food waste.
Genetics dissection of agronomic and yield related traits under flowering stage and selection of salt tolerant pre-breeding lines for rice improvement.
Effect of fine bubbles and electrochemical disinfection on efficacy of chlorine against bacterial pathogens on bell peppers.
Taking the initiative: A Mixed Methods Study on leveraging campus food resources for solutions to food insecurity.