Program
October, 16th 2024
08:00 – 09:00
Registration
09:00 – 09:45
Opening ceremony
09:45 -10:30
Cocktail
Plenary lectures
Chairs: Brijesh Tiwari, Pavle Jovanov, Tamara Dapčević Hadnađev
10:30-11:00
Francesco Marra (Italy)
COMPUTER AIDED FOOD ENGINEERING
11:00-11:30
Cristina M. Rosell (Canada)
ADVANCING SUSTAINABILITY AND HEALTH THROUGH INNOVATIONS IN CEREAL AND GRAIN SCIENCE: MEETING GLOBAL CHALLENGES
11:30-12:00
Igor Tomašević (Serbia)
AI IN MEAT SCIENCE AND TECHNOLOGY
12:00-12:30
Brijesh Tiwari (Ireland)
MISSING GAPS TO ESTABLISH SUSTAINABLE FOOD SYSTEMS
12:30-13:00
Antonio Moretti (Italy)
MYCOTOXIN RISKS UNDER A CLIMATE CHANGE SCENARIO IN EUROPE: CHALLENGES AND PERSPECTIVES
13:00-14:00
Lunch
Chairs: Mladen Brnčić , Anamarija Mandić, Igor Tomašević
14:00-14:30
Mladen Brnčić (Croatia)
HYBRID DRYING: THE PLANT FOOD WASTE AND BY-PRODUCTS CASE STUDY
14:30-15:00
Diego Ángel Moreno-Fernández (Spain)
BIOSTIMULATION OF CRUCIFEROUS FOODS FOR HUMAN HEALTH
15:00 – 15:15
Luka Mihajlović, ANALYSIS DOO – general sponsor representative
HIGH RESOLUTION MASS SPECTROMETRY IN UNTARGETED FOOD ANALYSIS
15:15 – 15:30
Coffee
Chairs: Danijela Bursać Kovačević, Aleksandra Mišan, Jovana Kojić
15:30 – 16:00
Danijela Bursać Kovačević (Croatia)
PRINTING OF FUTURE FOOD – CHALLENGES, OPPORTUNITIES AND PERSPECTIVES
16:00 – 16:30
Vincenzo Lippolis (Italy)
UNTARGETED APPROACHES FOR FOOD AUTHENTICITY
18:00 – 19:30
Visit to Institute of Food Technology in Novi Sad
Campus of University of Novi Sad, Bulevar cara Lazara 1
19:30 – 22:00
Food Fair – Tasting of local, traditional and added-value food
University of Novi Sad – The Rectorate Building, Dr. Zorana Đinđića 1
15:30-17:15
Round table INNOVATION TODAY, TECHNOLOGY TOMORROW – Moderator: Pedro Silva (Portugal)
08:00 – 16:30
Poster section
(group A)
October, 17th 2024
8:30 – 09:00
Registration
Plenary lectures
Chairs: Mia Eeckhout, Vojislav Banjac, Olivera Đuragić
09:00-09:30
Mian N. Riaz (Texas)
CHARACTERISTICS OF RAW MATERIAL FOR PET FOOD AND AQUA FEED EXTRUSION
09:30-10:00
Olivera Đuragić (Serbia)
PET FOOD INDUSTRY: GETTING CLOSER TO HUMAN FOOD
10:00- 10:30
Coffee break
Chairs: Gou Pere, Milica Pojić, Radivoje Jevtić
Session 1 – Projects’ results presentation
10:30-10:45
Gianfranco Romanazzi (Italy)
THE PRIORITIES TO REDUCE FOOD LOSS AND WASTE IN THE FOODWASTOP COST ACTION
10:45-11:00
Stavroula Maglavera (Greece)
BLOCKCHAIN BASED FOOD SUPPLY CHAINS: THE ALLIANCE APPROACH
11:00-11:15
Svetlana Vitomirović (Serbia)
AN INTEGRATED TOOLBOX FOR IMPROVED VERIFICATION AND PREVENTION OF ADULTERATIONS AND NON-COMPLIANCES IN ORGANIC AND GEOGRAPHICAL INDICATIONS FOOD SUPPLY CHAIN
11:15-11:30
Pere Gou (Spain)
CROPDIVA project: SENSORY AND PROTEIN QUALITY EVALUATION OF A HYBRID BEEF BURGER WITH FAVA BEAN AND PEA PROTEINS
11:30-11:45
Tamara Dapčević Hadnađev (Serbia)
CROPDIVA project: SUSTAINABILITY IN PROTEIN EXTRACTION – FROM SOURCE TO TECHNOLOGY: A CASE STUDY OF FABA BEAN PROTEIN
11:45-12:00
Vesna Župunski (Serbia)
CROPDIVA project: POTENTIAL TO ENHANCE CEREAL SEED QUALITY THROUGH INTERCROPPING WITH PEAS IN SERBIA’S PANNONIAN CLIMATE
12:00-12:15
Sanja Mikić (Serbia)
THE BENEFIT-SHARING FUND’S GRAINEFIT PROJECT – TOWARDS DELIVERING WHEAT GRAINS THAT BRING NUTRITIONAL BENEFITS
12:15-12:30
Petar Vrgović (Serbia)
REINFORCING PROJECT AND GRANTS: RESPONSIBLE TEERRITORIES AND INSTITUTIONS ENABLE AND FOSTER OPEN RESEARCH AND INCLUSIVE INNOVATION FOR TRANSITIONS GOVERNANCE
Chairs: Zorana Kovačević, Sladjana Rakita, Nedeljka Spasevski
Session 2 – Feed Technology, quality and safety
10:30-10:50
Mia Eeckhout (Belgium)
SUSTAINABILITY AND CIRCULARITY: WHAT IT BRINGS TO THE FEED INDUSTRY
10:50-11:05
Zorana Kovačević (Serbia)
ANTIMICROBIAL CONTAMINATION IN FEED ADDITIVES: REGULATORY STRATEGIES AND RISK ASSESSMENT FOR RESISTANCE DEVELOPMENT
11:05-11:20
Kristina Kljak (Croatia)
THE POTENTIAL OF ENCAPSULATION OF MARIGOLD EXTRACT (TAGETES ERECTA) WITH CALCIUM ALGINATE FOR THE LAYING HEN NUTRITION
11:20-11:35
Katarina Šimunović (Slovenia)
CAMPYLOBACTER REDUCTION AND MODE OF ACTION OF THE POTENTIAL PROBIOTIC BACILLUS SUBTILIS PS-216 IN VITRO AND IN VIVO IN THE CHICKEN HOST
11:35-11:50
Robert Egessa (Hungary)
INSECT OIL AS A POTENTIAL SUBSTITUTE FOR FISH OR VEGETABLE OIL IN THE DIETS OF AFRICAN CATFISH HYBRID
11:50-12:05
Petar Ilić (Serbia)
RHEOLOGICAL PROPERTIES ASSESSMENT OF CARP FEED MIXTURES WITH DIFFERENT PROTEIN SOURCES INCLUDED USING MIXOLAB
12:05-12:20
Mia Eeckhout (Belgium)
Book promotion: ANIMAL FEED TECHNOLOGY – ERLING VERLAG
12:20-12:30
Discusssion
Chairs: Jelena Miljanić, Zorica Tomičić, Aleksandar Marić
Session 3 – Methods development, validation and analysis
10:30-10:45
Katarína Hroboňová (Slovakia)
THE ROLE OF HPLC IN FOOD ANALYSIS USING COMBINED CHROMATOGRAPHIC AND FLUORESCENCE DATA WITH CHEMOMETRIC TOOLS
10:45-11:00
Özge Kahraman Ilıkkan (Turkey)
RESISTOME AND MICROBIOTA ANALYSIS OF A THERMAL SPRING USED AS DRINKING WATER IN ANKARA BY SHOTGUN METAGENOMICS
11:00-11:15
Jakub Masác (Slovakia)
APPLICATION OF ATOMIC ABSORPTION SPECTROMETRY USING THE DIRECT SAMPLING OF SOLID AND LIQUID SAMPLES IN THE DETERMINATION OF SELECTED ELEMENTS IN PROTEIN POWDER SAMPLES
11:15-11:30
Sotirios Oikonomou (United Kingdom)
EVALUATION OF A NOVEL DISPOSABLE AMPEROMETRIC GLYCEROL BIOSENSOR BASED ON A MELDOLAS BLUE-MODIFIED SCREEN-PRINTED CARBON ELECTRODE FOR JUICE BEVERAGE ANALYSIS
11:30-11:45
Tanja Brezo Borjan (Serbia)
SUBCRITICAL WATER EXTRACTION OF DANDELION (Taraxacum officinale) FLOWERS: INFLUENCE OF TEMPERATURE ON POLYPHENOLS CONTENT AND ANTIOXIDANT ACTIVITY
11:45-12:00
Samo Mahnič-Kalamiza (Slovenia)
VISUALISING PULSED ELECTRIC FIELD EFFECTS IN PLANT TISSUES USING THE REDOX INDICATOR TTC
12:00-12:15
Aleksandar Marić (Serbia)
DEEP EUTECTIC SOLVENTS AND IONIC LIQUIDS AS SUSTAINABLE SOLVENTS FOR THE EXTRACTION OF VARIOUS BIOACTIVE COMPOUNDS
12:15-12:30
Discusssion
Chairs: Tatjana Peulić, Bojana Kokić, Bojana Šarić
Session 4 – Young researches and innovators presentations (Group 1)
10:30-10:45
Shan Gao (China)
MANUFACTURING OF ANTIMICROBIAL & SMART FOOD BIODEGRADABLE PACKAGING
10:45-11:00
Andrija Vukov (Serbia)
INFLUENCE OF ARTIFICIAL SWEETENERS SODIUM SACCHARIN AND ACESULFAME POTASSIUM ON THE TASTE, HYDRATION PROPERTIES AND SOLUBILITY OF CAFFEINE
11:00-11:15
Andrea Moradei (Italy)
IMPACT OF ZINC AND SELENIUM ADDITION AS A FORTIFICATION IN AGRO-FOOD BY-PRODUCT SUBSTRATES ON BLACK SOLDIER FLY GROWTH PERFORMANCE
11:15-11:30
Yu Li(China)
MECHANISMS OF SESAMIN IN ALLEVIATING IGE-MEDIATED FOOD ALLERGY
11:30-11:45
Tina Šaula (Slovenia)
ORGANIC MATTER AFFECTS CAMPYLOBACTER JEJUNI BIOFILM FORMATION ON MICROPLASTICS
11:45-12:00
Chen Chen (China)
SERS-TAG TECHNOLOGY IN FOOD SAFETY AND DETECTION: SENSING FROM THE “FINGERPRINT” REGION TO THE “BIOLOGICAL-SILENT” REGION
12:00-12:15
Ataberk Yurtseven (Turkey)
ASSESSMENT OF OLEOGEL AND OLEOGEL EMULSİON AS FUNCTİONAL BEEF FAT REPLACERS İN TURKEY MEAT PÂTÉ FORMULATİONS
12:15-12:30
Discusssion
12:30- 13:30
Lunch
Chairs: Ewa Pejcz, Predrag Ikonić, Olivera Šimurina
Session 5 – Food Technology, processing and engineering
13:30-13:45
Branislav Šojić (Serbia)
ALTERNATIVES FOR NITRITES FROM NATURAL RESOURCES IN COOKED MEAT PRODUCTS
13:45-14:00
Soudabeh Ghalamara (Ireland)
PROCESSED MEAT WASTEWATER VALORIZATION: A SUSTAINABLE BIOREFINERY APPROACH FOR FUNCTIONAL PROTEIN AND PEPTIDES
14:00-14:15
Merih Karaman (Turkey)
THE PSYCHOCHEMICAL, OXIDATIVE AND TEXTURAL EFFECTS OF DECREASING SATURATED FAT CONTENT OF CHICKEN LIVER PATE THROUGH SUBSTITUTION WITH SUNFLOWER SEED OIL BASED OLEOGELS AND VEGETABLE PUREES
14:15-14:30
Ewa Pejcz (Poland)
TECHNOLOGICAL CHALLENGES AND UP-TO-DATE SOLUTIONS IN FORMULATING LOW-FODMAP CEREAL-BASED PRODUCTS
14:30-14:45
Agata Wojciechowicz-Budzisz (Poland)
ELEVATING SOURDOUGH QUALITY WITH QUINOA MALTS
14:45-15:00
Inga Gabriunaite (Lithuania)
PREPARATION AND CHARACTERISATION OF β-CAROTENE-INULIN PARTICLES
15:00-15:15
Discussion
Chairs: Diego Ángel Moreno-Fernández, Dubravka Škrobot, Alena Stupar
Session 6 – Nutrition & Health
13:30-13:45
Ivana Branković Lazić (Serbia)
DIETARY INTAKE OF IRON FROM DIFFERENT MEAT AND LIVER IN SERBIAN ADULT
13:45-14:00
Elena Velickova (North Macedonia)
SENSORIAL EVALUATION AND ORAL PROCESSING OF BUTTER BISCUITS ENRICHED WITH GRAPE POMACE FLOUR
14:00-14:15
Saša Kenig (Slovenia)
HEALTH PROMOTING EFFECTS OF HELICHRYSUM ITALICUM – FINDINGS FROM IN VITRO AND IN VIVO STUDIES
14:15-14:30
Diego Ángel Moreno-Fernández (Spain)
CHEMICAL CHARACTERISTICS, ANTIOXIDANT ACTIVITIES AND GLUCOSINOLATES OF CAPPARIS SPINOSA VARIED BY SOIL SUBSTRATES
14:30-14:45
Irena Vovk (Slovenia)
FOOD SUPPLEMENTS – CHALLENGES IN DEVELOPMENT OF NEW PRODUCTS AND QUALITY CONTROL
14:45-15:00
Jelena Helene Cvejic (Serbia)
THE ROLE OF THE MEDITERRANEAN DIET (AND LIFESTYLE) IN HEALTH AND AGING
15:00-15:15
Uroš Čakar (Serbia)
FRUIT PRODUCTS AND ITS POTENTIAL PREVENTIVE PROPERTIES AGAINST CHRONIC NON-COMMUNICABLE DISEASES
15:15-15:30
Discussion
Chairs: Jelka Pleadin, Jovana Kos,David Steiner
Session 7 – Food and feed safety
13:30-13:45
Jelka Pleadin (Croatia)
MYCOTOXINS IN CEREALS: PUBLIC HEALTH SIGNIFICANCE, OCCURRENCE AND CONSUMER EXPOSURE
13:45-14:00
David Steiner (Austria)
BRIDGING THE GAP: MYCOTOXIN REFERENCE MATERIALS AND THE PERCEPTION OF MEASUREMENT
14:00-14:15
Ksenija Nešić (Serbia)
AFLATOXICOSIS IN DOGS – EXAMPLES AND INTERPRETATIONS
14:15-14:30
Ljilja Torović (Serbia)
A PUBLIC HEALTH PERSPECTIVE OF A DECADE OF RESEARCH ON MYCOTOXIN CONTAMINATION OF CEREAL FOOD AND ASSOCIATED HEALTH RISKS
14:30-14:45
Jovana Kos (Serbia)
MYCOTOXINS: TRENDS, CHALLENGES, AND PERSPECTIVES IN THE CONTEXT OF CLIMATE CHANGE IN SERBIA
14:45-15:00
Dragan Vasilev (Serbia)
CONTAMINATION OF FOOD OF ANIMAL ORIGIN WITH AFLATOXIN – PERSPECTIVES IN THE LIGHT OF CLIMATE CHANGE
15:00-15:15
Ivana Borišev (Serbia)
FULLERENOL NANOPARTICLES POTENTIAL TO IMPEDE MYCOTOXIN CONTAMINATION: A NOVEL APPROACH TO FUNGAL METABOLITE SUPPRESSION
15:15-15:30
Discusssion
15:30- 15:45
Coffee
15:45- 18:15
Round table (in Serbian) REGULATIONS CHALLENGES IN EU AND SERBIA – WHAT‘S NEW?
Moderators: Mirosalav Hadnađev (Serbia), Predrag Ikonić (Serbia), Olivera Đuragić (Serbia)
20:00
Gala dinner (Hotel Sheraton)
9:00 – 13:30
Poster section
(group B)
October, 18th 2024
09:00 – 09:30
Registration
Plenary lectures
Chairs: Krzysztof Klincewicz, Dragana Ubiparip, Ivana Čabarkapa
09:30-10:00
Louise Dye (United Kingdom)
BARRIERS TO INCREASING FIBRE INTAKE AND STRATEGIES TO ACHIEVE HIGHER FIBRE INTAKES FROM BEHAVIOURAL TO REFORMULATION
10:00-10:30
Krzysztof Klincewicz (Poland)
CONSUMER CO-CREATION AS THE SOURCE OF INSPIRATION FOR NEW FOOD PRODUCTS
10:30-11:00
Fatih Ozogul (Turkey)
THE ROLE OF LACTIC ACID BACTERIA AND THEIR METABOLITES IN INHIBITING BIOGENIC AMINE FORMATION IN FOOD
11:00- 11:30
Coffee break
Chairs: Tanja Radusin, Ioannis Mourtzinos, Žarko Kevrešan
Session 1 – Recycled Materials, Microplastics, and Composites in Modern Structures
11:30-11:50
Tanja Radusin (Norway)
USE OF RECYCLED MATERIALS AS MID LAYER IN THREE LAYERED STRUCTURES – NEW POSSIBILITY IN DESIGN FOR RECYCLING FOR LDPE FLEXIBLE FILMS
11:50-12:10
Ioannis Mourtzinos (Greece)
EDIBLE FILMS AND BIOPRINTING MATERIALS AS CARRIERS FOR BIOACTIVE INGREDIENTS
12:10-12:25
Tafadzwa Kaseke (Serbia)
POLYPROPYLENE MICROPLASTICS IMPACTS THE DIGESTION OF COW’S MILK PROTEINS IN INFANTS
12:25-12:40
Mislav Đidara (Croatia)
MICROPLASTICS CONTAMINATION IN CROSS-BORDER REGION OF CROATIA AND SERBIA
12:40-12:55
Marcela Šperanda (Croatia)
IMPACT OF MICROPLASTICS FROM THE FOOD CHAIN ON THE REPRODUCTIVE HEALTH
12:55-13:10
Miljana Mirković (Serbia)
STRUCTURAL AND ANTIMICROBIAL PROPERTIES OF NANO-HYDROXYAPATITEBIO CELLULOSE COMPOSITE MATERIAL
13:10-13:30
Discussion
Chairs: Jana Klopchevska, Nemanja Teslić, Miona Belović
Session 2 – Sustainability, decarbonisation and food chains
11:30-11:50
Jana Klopchevska (North Macedonia)
CREATING MINIMUM VIABLE PRODUCTS USING BIOWASTE TRANSFORMATION METHODS
11:50-12:05
Anushree Priyadarshini (Ireland)
FOOD WASTE IN IRELAND – ASSESSMENT, ENVIRONMENTAL & ECONOMIC BURDEN, AND MITIGATION STRATEGIES
12:05-12:20
Sheyla Arango (Italy)
INDUSTRIAL HEMP FOR A SUSTAINABLE FEEEDING OF RUMINANTS
12:20-12:35
Nemanja Teslić (Serbia)
PHIND DATABASE – A TOOL TO DEVELOP RESEARCH AND BUSINESS WITHIN GREEN AGENDA
12:35-12:50
Derya Özalp Ünal (Turkey)
MULTI-MODAL TASTE PERCEPTION ANALYSIS OF WHITE AND BLACK GARLIC BREAD: CHEMICAL PROFILE, TASTE RECEPTORS, AND PERCEPTUAL EFFECTS
12:50-13:05
Burcu Kaya (Turkey)
EXPLORING FUNGAL BIOMASS PRODUCED FROM WHEY POWDER WITH Aspergillus oryzae AND Neurospora intermedia IN SUSTAINABLE FOOD SYSTEMS: FLAVOR COMPOUNDS AND AROMA CHARACTERISTICS
13:05-13:20
Sonja Veljović (Serbia)
TRADITIONAL SERBIAN LIQUEURS: THE UNLOCKED POTENTIAL FOR INDUSTRIAL PRODUCTION
13:20-13:30
Discussion
Chairs: Ljiljana Popović, Danka Dragojlović, Jelena Tomić
Session 3 – Proteins for the Future
11:30-11:45
Miljana Đorđević (Serbia)
GERMINATED ALFALFA SEED IN WHEAT BREAD FORMULATIONS: TRACKING THE PROTEIN STRUCTURAL CHANGES BY MEANS OF ATR-FTIR SPECTROSCOPY
11:45-12:00
Jaromír Pořízka (Czech Republic)
APPLICATION OF PROTEIN POWDERS IN PRODUCTION OF HIGH-PROTEIN PASTRY
12:00-12:15
Danka Dragojlović (Serbia)
EDIBLE INSECTS: A KEY COMPONENT OF THE FOOD AND FEED REVOLUTION
12:15-12:30
Giulia Romano (Italy)
RECOVERY OF PROTEIN FROM POTATO PROCESSING WASTEWATER USING THERMOCOAGULATION TECHNIQUES
12:30-12:45
Alice Luciano (Italy)
INSECT-BASED FEED BLENDS: EFFECTS OF EXTRUSION ON SELECTED TECHNOLOGICAL AND NUTRITIONAL FEATURES
12:45-13:00
Marko Ilić (Serbia)
DIFFERENTIATION OF FABA BEAN AND GRASS PEA BASED ON GC-MS ANALYSIS OF AMINO ACIDS
13:00-13:15
Jelena Grujović (Serbia)
Molecular techniques in food quality control (VIVOGEN DOO – sponsor representative)
13:15-13:30
Discussion
Chairs: Tatjana Peulić, Bojana Kokić, Bojana Šarić
Session 4 – Young researches and innovators presentations (Group 2)
11:30-11:45
Zuzana Slavíková (Czech Republic)
WHEAT BRAN – ALTERNATIVE PROTEIN SOURCE
11:45-12:00
Andrea Špačková (Slovakia)
DEVELOPMENT OF GREEN ANALYTICAL METHOD COMBINED SELECTIVE EXTRACTION AND LIQUID CHROMATOGRAPHY FOR ANALYSIS OF FOOD SAMPLES
12:00-12:15
Lu Xiang (China)
DEVELOPMENT OF A GARLIC PROTEIN-DERIVED ACE INHIBITORY PEPTIDE AND EXPLORATION OF ITS ANTIHYPERTENSIVE MECHANISMS
12:15-12:30
Maja Bensa (Slovenia)
NAVIGATING FOOD LABELS: A FOCUS GROUPS INVESTIGATION OF SLOVENIAN CONSUMERS’ FOOD SAFETY THROUGH PERCEPTION AND USAGE OF FOOD LABELS
12:30-12:45
Wenyuan Zhang (China)
EFFECTS OF FOOD PRE-PROCESSING METHODS ON THE STRUCTURE OF BETA-LACTOGLOBULIN AND ITS BINDING MECHANISM TO COMMON POLYPHENOLS
12:45-13:00
Elif Şeyma Bağdat (Turkey)
EVALUATION OF SURVIVAL IN SIMULATED GASTROINTESTINAL CONDITIONS OF APRICOT LEATHER WITH ENCAPSULATED PROBIOTIC BACTERIA ADDITION
13:00-13:15
Hülya Serpil Kavuşan (Turkey)
THE EFFECT OF BARBERRY EXTRACT ON OXIDATIVE AND NITROSATIVE STABILITY ON FERMENTED SAUSAGES
13:15-13:30
Discussion
13:30- 14:30
Lunch
14:30- 15:15
Closing ceremony (best poster and young scientist presentation awards, reports from Food Fair and round tables)
CONSTATINUS II
Poster section
(group C)
Registration
Deadlines
- 15th July 2024 // 15th September 2024
DEADLINE for
ABSTRACT SUBMISSION - 15th August 2024 // 1st September 2024
DEADLINE for
FULL PAPER SUBMISSION - 15th August 2024//
DEADLINE for
EARLY REGISTRATION
Congress & Gala dinner venue
Contact for scientific issues
