PLENARY LECTURES
Three-Dimensional Cell Culture systems
Petr Sláma
Mendel University in Brno
Brno, Czech Republic
ALTENATIVE FOOD SOURCES - NEW CHALLENGES FOR FUTURE
Eva Ivanišová
Slovak University of Agriculture in Nitra
Nitra, Slovak Republic
Sensory evaluation of foods with geographical indication
Angel Antonio Carbonell Barrachina
Elche, Spain
PRODUCTION STRATEGY TO OBTAIN INSECT PROTEIN-POLYPHENOL INGREDIENTS BY SPRAY DRYING ENCAPSULATION
Marvin Moncada
College of Agriculture and Life Sciences North Carolina State University
Kannapolis, NC
RESEARCH FOR THE INDUSTRY:
question of expertise, trust and money
Martin Polovka
National Agricultural and Food Centre, Nitra, Slovakia
Nitra, Slovakia
NATURAL FOOD PRESERVATIVES: A REALISTIC REPLACEMENT?
Małgorzata Dżugan
University of Rzeszów
Rzeszów, Poland
BEEF PRODUCTION FROM FARM TO FORK: ENVIRONMENTAL AND HEALTH ISSUES
Giuseppe Maiorano
University of Molise
Campobasso, Italy
SPRAY DRYING MICROENCAPSULATION OF AMERICAN ELDERBERRY (SAMBUCUS CANADENSIS L.) POMACE POLYPHENOLS TO PRODUCE PHYTOCHEMICAL-RICH INGREDIENTS
Roberta Targino Hoskin
College of Agriculture and Life Sciences North Carolina State University
Kannapolis, NC