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