“FOOD Quality in Digital Age” – 5^th study visit and invitation to the networking event!

We are happy to announce that the final, 5^th study visit within the project “FOOD Quality in Digital Age” will be organized by the University of Life Sciences in Lublin, Poland between 22^nd and 26^th of April, 2024 in Lublin and Janów Lubelski. The visit will be combined with Partners’ participation in 3rd International PhD Students’ Conference: Environment-Plant-Animal-Product together with the International Workshops where special sessions will be dedicated to the “FOOD Quality in Digital Age” project and networking!

PROJECT PROMOTION AND DISSEMINATION

The 3rd International PhD Students’ Conference: Environment-Plant-Animal-Product together with the International Workshops every year gathers ca. 400 participants, what poses a great chance for the Project Partners to promote the “FOOD Quality in Digital Age” network as well as the project results. Participation in the conference will allow us to exchange knowledge and experience as well as contribute to spreading research excellence, open new possibilities of future cooperation and empower young researchers.

SURFACE ANALYSIS AND TEXTURAL/RHEOLOGICAL PROPERTIES OF FOOD PRODUCT

During the visit the Host will provide a training on the surface (roughness and optical microscopy) analysis and textural/rheological properties of food product. The optical profilometer allows the character of the food surface (rough/smooth) to be measured quickly and without contact. Surface roughness is very important as it relates to controlling smoothness, improving appearance, palatability and reducing defects in the resulting food products. Like colour, this parameter influences the properties of the finished product and determines consumer behaviour regarding the purchase of the product. The study of the rheological properties of foods is one of the methods used to assess quality, which is essential in the development of various functional products and the modification of existing formulations. Modern rheometric techniques allow the determination of physical characteristics that quantify the viscoelastic properties of foods under various dynamic conditions that are subjected to specific deformations. Thanks to these tests, it is possible to improve the final quality of food products, i.e. consistency, structure, viscosity or gelling power. Texture testing, on the other hand, refers to the measurement of the mechanical properties of solids and liquids. By measuring texture parameters, it is possible to objectively assess and compare properties that are subjectively determined by the senses. These parameters are hardness, cohesiveness, fracturability, adhesiveness and gumminess. There is a very close correlation between these characteristics and sensory testing, which is carried out using the senses by a specially trained panellists. A person overseeing the content of the training from the Host will be Prof. Bartosz Sołowiej – Coordinator of the project.

FIELD TRIPS TO REGIONAL BREWERIES & BAKERY ART SCHOOL

The participants of the study visit will have a chance to visit regional breweries in the Lubelskie region where they will got familiar with traditional and modern processes of beer production. They will also visit a modern Bakery Art School in Lublin, Poland.

NETWORKING EVENT – INVITATION

As a part of the study visit, during the 3rd International PhD Students’ Conference: Environment-Plant-Animal-Product together with the International Workshops, each Partner will present its digital method for food quality evaluation, what will initiate a networking part of the event. The networking meeting will be a great opportunity to learn about the innovative food quality evaluation methods, exchange knowledge and establish valuable interpersonal links!

Time and place: 24^th April 2024, 11:30 -14:30 CET, Congress Hall of the University of Life Sciences in Lublin, ul. Akademicka 15, Lublin, Poland

All interested Parties are kindly invited to join us during this event!

During the study visit, the University of Life Sciences in Lublin will coordinate the project-related meetings. Our institution will be represented by:

• Bartosz Sołowiej – Project Coordinator,
• dr hab. Inż. Maciej Nastaj (researcher),
• dr inż. Jagoda Szafrańska (researcher),
• Anna Krajewska (PhD candidate),
• Mr Robert Waraczewski (PhD candidate),
• Marlena Wosiak (International Projects Office),
• Karolina Wieczorek-Dyś (International Projects Office).

The project “FOOD Quality in Digital Age” is co-financed by the Governments of Czechia, Hungary, Poland and Slovakia through Visegrad Grants from International Visegrad Fund. The mission of the fund is to advance ideas for sustainable regional cooperation in Central Europe.