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 LINKS 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
Dejan Miladinovic (Norway)
OPTIMAL MOISTURE MANAGEMENT IN FEED MANUFACTURING
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
Fatma Meltem Serdaroğlu (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
Pavalee Chompoorat Tridtitanakiat (Thailand)
THE IMPACT OF THERMAL PROCESSING ON MECHANICAL CHARACTERISTICS OF GLUTEN IN MODEL SYSTEMS
15:00-15:15
Inga Gabriunaite (Lithuania)
PREPARATION AND CHARACTERISATION OF β-CAROTENE-INULIN PARTICLES
15:15-15:30
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
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
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)
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
Meryl Bernardino (Philipines)
THERMAL PROCESS STANDARDIZATION OF READY-TO-EAT (RTE) FOOD POUCHES USING RETORT TECHNOLOGY AS DISASTER FOODS IN THE PHILIPPINES
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
Jack Prendeville (Ireland)
SUSTAINABLE EXTRACTION OF PROTEIN FROM DUCKWEED
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
Miljana Đorđević
GERMINATED ALFALFA SEED IN WHEAT BREAD FORMULATIONS: TRACKING THE PROTEIN STRUCTURAL CHANGES BY MEANS OF ATR-FTIR SPECTROSCOPY
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)
9:00 – 18:00
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
