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Faculty of Food Sciences (WULS-SGGW) , 161/35 Nowoursynowska Str., SGGW campus , building no. 32, hall no. 1

8:30 - 9:00

Registration

Morning coffee

9:00 - 9:15

Inauguration

Mirosław Słowiński (Dean of the Faculty of Food Sciences, WULS-SGGW) & Piotr Kciuk (PK Components)

 11:00 - 11:15

Małgorzata Kania-Dobrowolska, Ph.D.

Food supplements safety in the light of chemical substances contained in plant materials - herbs

Lecture 4

Session II

Institute of Natural Fibres and Medicinal Plants

Many products included as dietary supplements contain in their composition herbal substances - herbs. Herbs can be a source of vitamins, minerals and biologically active compounds. It should be noted that chemical compounds affecting consumer health should be monitored. The presentation will present selected herbal substances - herbs which contain chemical compounds that need monitoring.

10:15 - 10:30

Wojciech Głuszewski, Ph.D.

Radiation sterilization and microbiological decontamination

Lecture 1

Session II

Institute of Nuclear Chemistry and Technology

I will present unique features of radiation sterilization and microbiological decontamination. I will prove that irradiation of food does not cause its radioactivity. I will explain why identification of food irradiation (including dietary supplements) is carried out. I will discuss Polish experience in the field of decontamination using: electron beam, gamma radiation and braking radiation  in the context of EU regulations. I will mention the radiation modification of packaging.

 10:30 - 10:45

Małgorzata Wroniak, Ph.D.

Cold-pressed oils as a source of bioactive compounds

Lecture 2

Session II

Department of Food Technology,

WULS-SGGW

In recent years, consumer interest in food with health-promoting properties has been growing. High-quality cold-pressed oils from various oily raw materials (eg flax, camelina, nigella, milk thistle etc.) can be an excellent source of valuable bioactive compounds. However, it turns out that their quality and oxidative stability are very diverse. During the speech the following issues will be discussed: importance of cold pressed oils, technology with particular consideration of factors affecting oil quality and safety, advantages and disadvantages of this method, comparison of cold pressed and refined oils and characteristics of fatty acid composition and bioactive compounds content of selected oils.

10:45 - 11:00

Grażyna Osęka

Novel food

Lecture 3

Session II

Partner, Co-founder of a specialized consulting company Foodie Sp. z o.o. sp.k

Evaluation of the status of food supplement components, especially the botanical ones, raises many difficulties. Some active substances with promising properties are considered innovative ingredients requiring safety assessment at the European level. As from 1 January 2018, new novel food provisions apply. They amend the definition of novel food and authorisation procedures. What is of the greatest practical relevance for companies is establishment of the Union list of authorised novel foods.

11:15 - 11:30

Discussion panel

9:15 - 9:30

Marek Kieliszek, Ph.D.

Selenium yeast - a new look at their biotechnological properties

Lecture 1

Session I

Department of Biotechnology, Microbiology and Food Evaluation, WULS-SGGW

Selenium exhibits health-promoting properties in humans and animals. Therefore, the development of selenium-enriched dietary supplements has been growing worldwide. Yeast cells may collect and accumulate elements from their cultivation medium, often in amounts exceeding their natural demand, forming bioplexes with selenium. Therefore, it seems intentional to pay attention to the use of this element in the production of high-quality protein-mineral preparations, enriching the diet with a deficient element such as selenium.

9:30 - 9:45

Ipi-Liisa Peeker

Yeast – a Natural Solution

Lecture 2

Session I

Lallemand Bio-Ingredients

Lallemand Inc. is a privately held Canadian company, founded at the end of the 19th century, specializing in the development, production and marketing of yeasts and bacteria. Lallemand’s Bio-Ingredients business unit has decades of experience as a quality yeast producer for the savory, health, and biotech industries. We produce a wide range of products including inactive yeasts and their derivatives, yeast extracts and enriched mineral and vitamin yeasts for the health supplement and health food markets.

9:45 - 10:00

Iwona Gientka, Ph.D.

Nonconventional yeast  strains as a source of food ingredients

Lecture 3

Session I

Department of Biotechnology, Microbiology and Food Evaluation, WULS-SGGW

The food can be a source of yeast strains. Kefir is a fermented product manufactured from milk in the presence of kefir grains. Kefir grains have a characteristic microflora that includes lactic acid-fermenting bacteria, acetic acid bacteria, and yeasts. Despite numerous reports concerning the nature of symbiotic systems in kefir grains, little is known about kefir yeasts and their nature. The original results of research focused on biodiversity of kefir yeast and possibilities of their use for obtaining food ingredients will be presented.

10:00 - 10:15

Discussion panel

11:30 - 12:15

Coffee break

 12:15 - 12:30

Karolina Kraśniewska, Ph.D.

Pullulan as a carriers for bioactive compounds

Lecture 1

Session III

Department of Biotechnology, Microbiology and Food Evaluation, WULS-SGGW

Pullulan is an extracellular, microbial biopolymer that is secreted by the strains of the fungus Aureobasidium pullulans. The current and potential applications of pullulan as a biomaterial to create active packaging is widely considered. The possibility use of this biomaterial as a carriers for different bioactive compounds with antimicrobial activity will be discussed.

12:30 - 12:45

Justyna Baraniak, Ph.D.

Food supplements safety in the light of the quality of herbal substances and other compounds

Lecture 2

Session III

Institute of Natural Fibres and Medicinal Plants

The aim of the lecture is to describe the problem of the contaminants present in food supplements. Product controls (NIK) conducted in Poland showed that a lot of food supplements have been considered to contain substances potentially dangerous for human health. It is known that in some products present on the market ingredients listed have been found to be different from the contents, a lot of supplements were also found to contain illegal substances. Moreover, most of the supplements studied were of low quality and contained an unsafe levels of heavy metals or high level of pathogenic microorganisms in these products.

 12:45 - 13:00

Vincenzo Zaccaria, Ph.D.

Antibacterial, antioxidant and anti-inflammatory characteristics of propolis extracts obtained with standardized extraction method (M.E.D.®)

Lecture 3

Session III

B Natural Srl

The aim of the lecture is to present advantages of use of patented extraction method - Multi Dynamic Extraction (M.E.D.®) - during production of propolis extracts. Materials obtained using this process show antioxidant, anti-inflammatory and antibacterial activity.

13:00 - 13:15

Jakub Śwircz

The need of a brand from the perspective of a changing consumer

Lecture 4

Session III

Brandy Design

Contemporary consumers are finally beginning to be perceived by brands as people. They cease to be profiled only due to single features and they begin to be understood holistically. This change, dictated by new ways of life and the availability of data on the internet, forces the reactions of brands. This is a great opportunity to verify what brands will suit modern needs; also on the supplement market.

13:15 - 13:30

Joanna Uchańska, Ph.D.

New trends in the advertising of dietary supplements - law and practice

Lecture 5

Session III

Traple Konarski Podrecki i Wspólnicy sp.j.

The advertising is an important instrument of business activity, but to be effective, it must reach its recipients who are currently receiving all content not via radio, television, press, but the Internet. Regardless of the advertising channel, it is necessary to comply with the law, so that advertising campaigns shall not mislead consumers and be ethical and comply with good customs. During the presentation, we will talk about the correct running of advertising through blogs, vlogs, Instagram, Facebook, etc.

13:30 - 13:45

Discussion panel

13:45 - 14:45

Lunch

14:45 - 15:00

Anna Bzducha-Wróbel, Ph.D.

β-glucan of yeast origin – how to obtain biomass with increased content of this bioactive polysaccharide?

Lecture 1

Session IV

Department of Biotechnology, Microbiology and Food Evaluation, WULS-SGGW

β-Glucan of yeast origin is a natural, bioactive polysaccharide authorized in the EU as a novel food. New ideas on production of yeast origin β-glucan preparations for industrial applications are attracting interest considering market development of that high-value functional polysaccharide. An innovative and environmentally friendly solution of yeast cultivation will be presented that allow to increase the content of β(1,3)/(1,6)-glucan in the biomass.

15:00 - 15:15

Karolina Rudnicka, Ph.D.

Immunostimulatory activity of yeast beta-glucans on peripheral blood monocytes

Lecture 2

Session IV

Faculty of Biology and Environmental Protection, University of Lodz

Until recently, it was believed that only the mechanisms of adaptive (humoral) immunity are characterized by the so-called “immunological memory”. This belief was revised when the scientists discovered and characterized a term called “trained immunity”. It turns out that cells of innate immunity (monocytes) treated with specific substances of natural origin, i.e. β-glucans show increased cytokine and phagocytic activity and their readiness to fight bacterial and viral infections is enhanced, when compared to cells which were not exposed to β-glucans. Based on current knowledge, research trends, as well as on the basis of the results obtained by colleagues from Gastroimmunology Laboratory, I will try to explain how β-glucan "trains" peripheral blood monocytes, what are the mechanisms and immune benefits of this phenomenon.

15:15 - 15:30

Eike Hagemann

Yeast Beta-Glucan: Turning science into business

Lecture 3

Session IV

Leiber GmbH

Ongoing research is leading to new product developments worldwide. This presentation will show briefly the marketplace, the need for innovation and product launches from several countries.

15:30 - 15:45

Discussion panel

15:45 - 16:00

Conference closes

Scientific Committee:

Prof. Mirosław Słowiński

Prof. Małgorzata Gniewosz

Prof. Stanisław Błażejak

Prof. dr hab. Magdalena Chmiela

Małgorzata Wroniak, Ph.D.

Anna Bzducha-Wróbel, Ph.D.

Anna Chlebowska-Śmigiel, Ph.D.

 

Iwona Gientka, Ph.D.

Wojciech Głuszewski, Ph.D.

Marek Kieliszek, Ph.D.

Karolina Kraśniewska, Ph.D.

Edyta Lipińska. Ph.D.

Lidia Stasiak-Różańska, Ph.D.

Karolina Rudnicka, Ph.D.

Organizing Committee:

Piotr Kciuk, CEO, PK Componets

Prof. Malgorzata Gniewosz

Anna Bzducha-Wróbel, Ph.D.

© 2018 PK Components

All rights reserved
 
 

Conference details