Home LSOS 2019 conference PROGRAMME Healthy food and nutrition

Healthy food and nutrition

"I am what I eat" - behind this thesis lies the entire value chain from agricultural crops and farming to store shelves, home refrigerators, restaurants and new services

Ensuring the sustainable development of agriculture and food production are one of the biggest challenges facing science and business, caused by dynamic population growth, changes in the manner and structure of food consumption, and the still unsolved problem of hunger on the planet.

Long-term sustainability must relate to four elements: ensuring economics, meeting social needs, including care for health and quality of life, and care for the state of the environment.

How to include all these elements in one product? What technologies allow to safely increase the level of production, and which ones reduce the amount of agricultural and food production losses? Will traditional methods be replaced or only supplemented with new production and processing possibilities? Can mass production be both ecological and natural?

We are increasingly paying attention to food in the context of health and quality of life - we know that to survive, it is not enough to eat - you need to consciously eat products that add energy and health, produced in a way that does not damage the environment. To make this possible, knowledge and cooperation involving many fields of science, business and culture are needed.

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The session partner is Nutribiomed Cluster
http://www.nutribiomed.pl/
Facebook profile_Nutribiomed

Session Leader: Anna Tomczak

Anna Tomczak - doctor of horticultural sciences, graduate of the Wrocław University of Environmental and Life Sciences, co-author of several scientific articles and author of popular articles, currently Product Manager at Intermag, dealing with the implementation of fertilizers and stimulants based on functional elements on the market.

Keynote: Tadeusz Trziszka, University of Life Sciences in Wroclaw

Presentation List:

  • Food, nutrition, health - Tadeusz Trziszka, Wrocław University of Environmental and Life Sciences
  • Innovative fertilizers in the production of functional food - Roksana Rakoczy, Intermag
  • Biofeld- Enzym White Biotechnology - Andrzej Skorokhod, Biofeld -Enzyme Sp z oo
  • Iodine: the effects of deficiency and their prevention - Małgorzata Trofimiuk-Müldner, University Hospital in Krakow
  • Health and biologically active substances used to enrich food - Małgorzata Miśniakiewicz, Cracow University of Economics
  • The potential of eggs enriched in CLA in the prevention of breast cancer - Robert Gosik, Uniwersytet Rolniczy im. Hugo Kołłątaj in Krakow
  • Antitumor action of young shoots of red cabbage (Brassica oleracea var. Capitata f. Rubra) against prostate cancer cells - Mariola Drozdowska, Agricultural University Hugo Kołłątaj in Krakow
  • Beauty and the Beast: safty assessment of nanoparticles in food - Alicja Mikołajczyk, SAR Lab Ltd.
  • Sustainable food service in public institutions. Plant-forward eating, one plate at a time - Maciej Otrębski, RoślinnieJemy
  • Let the food be your medicine! - Bogdan Ivanov, Smart EpiGenetXK41
  • Antitumor activity of plants enriched in mineral and organic iodine compounds. Biofortification as agro-prophylaxis - Sylwester Smoleń, University of Agriculture Hugo Kołłątaj in Krakow
  • Double prescription for health - chokeberry and pickled beetroot juice - Natalia Szarek, Vianat Sp. z o. o. Sp.
  • Biofortified vegetables as the source of iodine in well balanced diet - Aneta Kopeć, Uniwersytet Rolniczy im. Hugo Kołłątaj in Krakow
  • Targeted probiotic therapy based on the study of intestinal microflora - Artur Papp, 4Active
  • The importance of dietotherapy and weight reduction in the fight against metabolic syndrome - Joanna Mrożek, University of Agriculture Hugo Kołłątaj in Krakow

presentations

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