FINAL PROGRAM

10 SEPTEMBER, 2017 | SUNDAY | ARRIVAL DAY
Venue: Scientific Valley “Santaka”

17:00-19:00 Registration

19:00-21:00 Welcome Reception in Scientific Valley “Santaka”



11 SEPTEMBER, 2017 | MONDAY

08:00-09:00 Registration, Displaying of Posters for Poster Session 1

09:00-09:30 Congress Opening (Hall 1)


09:30-10:50: PLENARY SESSION (Hall 1)
Chairs: Huub Lelieveld, Rimantas Venskutonis

09:30-10:15 Keynote Lecture: Huub Lelieveld (Global Harmonization Initiative, The Netherlands), “Development of a Global Alert Network to Limit the Consequences of Unreported Food Safety Incidents”

10:15-10:50 Invited Lecture: Danas Tvarijonavičius (AB ‘Amilina’, Lithuania), “Looking for Modern Plant-Based Proteins as Ingredients: Industry Perspective, Recent Developments and Challenges”

10:50-11:15 Coffee Break


11:15-13:15 Oral Presentations in Sections


SESSION 1
: UTILISATION OF AGRO-FOOD PROCESSING WASTE AND BY-PRODUCTS (HALL 1)
Chairs: Carmen Socaciu, Vaida Kitrytė

11:15-11:40 1. Optimization of the recovery of bioactive compounds from industrial fruit waste
M. Stramarkou, M. Krokida (Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Greece).
11:40-12:00 2. Tomato biorefinery: minimal processing by green chemistry techniques to obtain added value products for food, feed and cosmetic applications
C. Socaciu 1,2, C. Moraru 2, D. Patras 2, M. Noguiera 3,  P. Fraser 3 (1 Dept. Agrifood Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania; 2 Dept. Biotechnology, RTD Centre Proplanta Ltd, Cluj-Napoca, Romania; 3 School of Biol. Sci., Royal Holloway, Univ. London, Egham, UK)
12:00-12:20 3. Smart valorisation of industrial tomatoes by-products
C. Popovici1, O. Migalatiev2, R. Golubi2, V. Caragia2, A. Cartasev2, G. Coev2, N. Bogdan2, I. Grumeza2 (1Technical University of Moldova, Faculty of Food Technology, 2Scientific and Practical Institute of Horticulture and Food Technologies, Moldova).
12:20-12:40 4. Recovery of cannabinoids and antioxidants from industrial hemp threshing residues by high-pressure and enzyme-assisted extractions
V. Kitrytė, D. Bagdonaitė, P. R. Venskutonis (Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania)
12:40-13:00 5. The biologically active compounds from tomato by-product obtained by SC-CO2 technology and anti-inflammatory properties of extracts
D. Urbonavičienė1, R. Bobinaitė1, S. Trumbeckaitė2,3, L. Raudonė2, V. Janulis2, Č. Bobinas1, P. Viškelis1 (1Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kaunas distr., Lithuania; 2 Department of Pharmacognosy, Medical Academy, Lithuanian University of Health Sciences; Kaunas, Lithuania; 3 Institute of Neurosciences, Lithuanian University of Health Sciences, Kaunas, Lithuania)
13:00-13:15 6. Optimization of supercritical fluid extraction of cranberries pomaces using response surface methodology
L. Tamkutė and P. R. Venskutonis (Department of Food Science and Technology, Kaunas University of Technology, Lithuania)

SESSION 2: PLANT BIOCTIVE COMPOUNDS AND NEW FUNCTIONAL INGREDIENTS (HALL 2)
Chairs: Ruta Galoburda, Cecilia Georgescu

11:15-11:35 1. Extraction, characterisation and application in food of essential oil from dill seeds
C. Georgescu1, M. Mironescu1, E. Radu2 (1”Lucian Blaga” University of Sibiu; 2The National Institute for Research & Development in Chemistry and Petrochemistry – Bucharest)
11:35-11:55 2. Phenolic compounds and antioxidant activity of Phyllanthus phillyreifolius
D. Grauzdytė1, P.R. Venskutonis1, A. Pukalskas1, C. El Kalamouni2 (1Department of Food Science and Technology, Kaunas University of Technology, Lithuania; 2Faculty of Health, University of Reunion Island, Saint-Denis, Reunion)
11:55-12:15 3. Volatile compound composition in cacao bean fractions depending on fermentation and roasting technology
R. Galoburda, I. Strode (Latvia University of Agriculture, Faculty of Food Technology).
12:15-12:35 4. Identification and quantification of several phenolic compounds from grape pomace

A. Frum1, C.  Georgescu1, F. Gligor2, E. Lengyel1, D. Stegarus3, O. Tita1  (1University Lucian Blaga Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Sibiu, Romania;

2University Lucian Blaga Sibiu, Faculty of Medicine, Sibiu, Romania; 3National Research and Development Institute for Cryogenics and Isotopic Technologies – ICIT Rm. Valcea, Romania

12:35-12:55 5. Effect of pear pomace powder and xanthan gum on batter rheology and gluten-free cake properties      
N. Bozdoğan1, S. Kumcuoğlu2, Ş. Tavman2 (Ege University, Izmir, Turkey:  1Graduate School of Natural and Applied Sciences, Food Engineering Department; 2Engineering Faculty, Food Engineering Department)
12:55-13:15 6. Double (w/o/w) emulsıons wıth encapsulated beetroot juıce: stabılıty evaluatıon and applıcatıon ın meat systems
V. Eisinaitė1, D. Juraitė1, K. Scroën2, C. Berton-Carabin2, D. Leskauskaitė1 (1Department of Food Science and Technology, Kaunas University of Technology, Lithuania; 2Food Process Engineering Group, Wageningen University, The Netherlands)

 13:15-15:15 Lunch, Poster Session 1, Discussions, Networking


15:15-15:55 PLENARY SESSION (Hall 1)
Chairs: Thierry Talou, Audrius Pukalskas

15:15-15:55 Invited Lecture: Thierry Talou (ENSIACET, France) “Could Agrorefinery Be the Future for European Food Industry: Illustration by Several Study Cases”


16:00-17:40 Oral Presentations in Sections

SESSION 3-1: NOVEL TECHNOLOGIES, NEW MATERIALS (HALL 1)
Chairs: Thierry Talou, Audrius Pukalskas

16:00-16:20 1. Foodomics: an advanced technology to integrate Food Analysis in the systems’ biology approach (a progress review)
C. Socaciu 1,2, C. Moraru 2, D. Patras 2 (1 Dept. Agrifood Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania; 2 Dept. Biotechnology, RTD Centre Proplanta Ltd, Cluj-Napoca, Romania)
16:20-
16:40
2. Potential use of pulsed electric fields in berry juice processing
R. Bobinaitė1, G. Pataro2, D. Carullo2, Č. Bobinas1, G. Ferrari2,3, P. Viškelis1 (1Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Babtai, Kaunas dist., Lithuania; 2Department of Industrial Engineering, University of Salerno, Fisciano (SA), Italy; 3ProdAl Scarl–University of Salerno, Fisciano (SA), Italy)
16:40-17:00 3. Investigation of rheological properties of different gluten free cake batter formulations by using LAOS method
E. Ozyıgıt, S. Kumcuoglu, S. Tavman, Il. Eren (Ege University, Engineering Faculty, Food Engineering Department, Izmir, Turkey)
17:00-17:20 4. Effects of Vaccinium vitis-idaea L. leaves extracts on Maillard reaction products formation in food models
I. Račkauskienė1, A. Pukalskas1, A. Fiore3, A. D. Troise2, P. R. Venskutonis1 (1Department of Food Science and Technology, Kaunas University of Technology, Lithuania; 2Department of Agriculture, University of Naples “Federico II”, Italy; 3Division of Food and Drink, Engineering and Technology, Abertay University, UK)
17:20-17:40 5. Review on the potential health risk of nanotechnology applications in food industry
E. A. Özer1, B. Özpalas2  (1Department of Food Engineering, Mustafa Kemal Univeristy, Turkey; 2Department of Food Engineering, Kilis 7 Aralık University, Turkey)


SESSION 4: PRO AND PREBIOTICS, FERMENTATION PRODUCTS (HALL 2)


Chairs: Mutlu B. Akin, Adriana Dabija

16:00-16:20 1. Konjac gum as potential prebiotic for Lactobacillus acidophilus (LA5), Lactobacillus casei and Bifidobacterium BB-12
M. B. Akin, B. Goncu, M. S. Akin (Harran University Engineering Faculty Department of Food Engineering, Sanliurfa, Turkey)
16:20-16:40 2. Usage of ınulin, lemon and pea fibers as prebiotic for Lactobacillus acidophilus
M. S. Akin, B. Goncu, A. Çelikel, M. B. Akin (Harran University Engineering Faculty Department of Food Engineering, Sanliurfa, Turkey)
16:40-17:00 3. Characterisation of exopolysaccharides derived from selected bacterial strains isolated from yogurt and sourdough
A. Kurnaz1, E. Poyraz1, E. Ermis2, E. Dertli3, M. T. Yilmaz1 (1Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey; 2Istanbul Sabahattin Zaim University, Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul, Turkey; 3Bayburt University, Engineering Faculty, Food Engineering Department, Bayburt, Turkey)
17:00-17:20 4. Production of a novel yogurt using some local vegetable raw materials
A. Dabija, M. A. Oroian,  S. Ropciuc, A.-M. Sidor ( Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
17:20-17:40 5. Physıcochemıcal propertıes of kurut produced ın Turkey
N. Güzeler1, M. Kalender2, F. Koboyeva3   (Çukurova University, Faculty of Agriculture, Department of Food Engineering, Adana, Turkey)

12 SEPTEMBER, 2017 | TUESDAY
Venue: Scientific Valley “Santaka”

08:00-08:30 Registration, Displaying of Posters for Poster Session 2

08:30-09:15: PLENARY SESSION (Hall 1)
Chairs: Susanne Braun, Loreta Bašinskienė

08:30-09:15 Keynote Lecture: Susanne Braun (Research Center for Bioeconomy at the University of Hohenheim, Germany) “Technological and Innovation Needs of Small Scale Food Producers in Europe”


09:15-10:35 Oral Presentations in Sections

SESSION 3-2: NOVEL TECHNOLOGIES AND MATERIALS (HALL 1)
Chairs: Susanne Braun, Loreta Bašinskienė

09:15-

09:35

1. Microalgae based innovative animal fat and proteins replacers for application in functional baked products
M.-S.-G. Kafyra, S. Papadaki, M. Krokida (Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, Greece)

09:35-

09:55

2. Immature grains for improvement of nutritional value of biscuits
D. Karklina, I. Gedrovica (Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia)

09:55-

10:15

3. Quality parameters of pumpkin puree enriched with pumpkin (‘Butternut Waltham’) by‑products
L. Ozola, S. Kampuse (Latvia University of Agriculture, Faculty of Food Technology, Jelgava, Latvia)

10:15-

10:35

4. The effects of defatted  grapes  seed flour on bakery products
L. Gaceu, O. B. Oprea (Faculty of Food and Tourism, Transilvania University of Brasov, Romania)

10:35-11:05 Coffee Break


11:05-13:10 Oral Presentations in Sections

SESSION 5: FOOD PROCESSING AND STORAGE (HALL 1)
Chairs: Sonia A. Socaci, Marta Czarnowska

11:05-11:30 1. Methods used for the recovery of antıoxıdant compounds from food waste – revıew
S. A. Socacı, A. C.Fărcaș, A. Pop, M. Tofană (University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania)
11:30-11:50 2. Effect of packaging to volatile profile of extruded pea product during storage
Z. Kruma, S. Muizniece-Brasava, R. Galoburda, L. Strauta, E. Straumite (Latvia University of Agriculture, Faculty of Food Technology)
11:50-12:10 3. Folates losses in canned beans during processing
M. Czarnowska, J. Michalak, E. Gujska (University of Warmia and Mazury in Olsztyn, Department of Food Science, Poland)
12:10-12:30 4. Effects of whey protein isolate coating enriched with Lysozyme on the microbial quality of chicken fillets during refrigerated storage
M. Bonyadian, N. Moghimi (Shahrekord University, Department of Food Quality Control, Shahrekord, Iran).
12:30-12:50 5. Іnfluence homogenization of the fat phase and organoleptıc ındıcators of soft ıce cream serum based
G. Deynychenko, I. Zolotukhina, I. Bуelyaуeva (Kharkov State University of Food Technology and Trade, Kharkov, Ukraine)
12:50-13:10 6. Fluoride intake from fluoride-rich drinking water with black tea and dental fluorosis in school age children in south eastern Turkey
A.D. Atasoy1, M.I. Yesilnacar1, A.F. Atasoy2 (1Department of Environmental Engineering, Faculty of Engineering; 2Department of Food Engineering, Faculty of Agriculture, Harran University, Turkey)

 13:10-15:00  Lunch, Poster Session 2, Discussions, Networking


15:00-15:45: PLENARY SESSION (Hall 1)
Chairs: Viktor Nedovic, Ovidiu Tita

15:00-15:45 Invited Lecture: Viktor Nedovic (University of Belgrade, Serbia) “Encapsulated Systems for Fermented Food/Beverages Production”

15:45-17:05 Oral Presentations in Sections

SESSION 6: FOOD PROPERTIES AND COMPOSITION (HALL 1)
Chairs: Viktor Nedovic, Ovidiu Tita

15:45-16:05 1. Trace elements in herbal beverages in Southeast Turkey
A.D. Atasoy1, A.F. Atasoy2 (1Faculty of Engineering, Department of Environmental Engineering, 2Faculty of Agriculture, Department of Food Engineering, Harran University, Turkey)
16:05-16:25 2. GC-MS-Olfactometric characterization of key odorants in foods
S. Selli1, G. Guclu1, O. Sevindik1, A. Salih Sonmezdag2, H. Kelebek3  (1Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey; 2Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Gaziantep University, Gaziantep, Turkey; 3Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Adana, Turkey)
16:25-16:45 3. The ınfluence of enzymes ın red wınes
I. Rebenciuc1, M. Shamtsyan2, O. Tița3 (1“Stefan cel Mare” University of Suceava, Romania; 2 Technical University, St. Petersburg, Russia; 3“Lucian Blaga” University of Sibiu, Romania)
16:45-17:05 4. The study for elimination of spore-forming bacteria activity in Maasdamer cheese
K. Kalnina, I. Ciprovica, M. Sabovics (Latvia University of Agriculture, Jelgava)

 19:00-22:00 Congress Dinner

13 SEPTEMBER, 2017 | WEDNESDAY

08:00-08:30 Registration

8:30-9:50: PLENARY SESSION (Hall 1)
Chairs: Daiva Leskauskaitė, Veslemøy Andersen

08:30-09:15 Keynote Lecture: Charis Galanakis (Food Waste Recovery Group, Greece) “Sustainable Solutions for the Valorization of Grape Processing By-products”

09:15-09:50 Invited Lecture: Veslemøy Andersen (Global Harmonization Initiative, Austria) “Why Incorrect Use of Biocides Can Worsen the Problem of Antibiotic Resistance”

09:50-10:20 Coffee Break


10:20-12:20 Oral Presentations in Sections

SESSION 7: AGROMATERIALS FOR FOODS (HALL 1)
Chairs: Vilma Kaškonienė, Dalija Seglina

10:20-10:40 1. The effect of silicon on the organically grown leaf lettuce growth and quality
M. Olle (Estonian Crop Research Institute, Jogeva Alevik, Estonia)
10:40-11:00 2. Bee products for food and human health
V. Kaškonienė (Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Lithuania)
11:00-11:20 3. Bread making potential of winter wheat varieties cultivated in different nitrogen fertilization system
A. Szafrańska1, G. Podolska2, E. Boguszewska2(1Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Grain Processing and Bakery, Warsaw, Poland; 2Institute of Soil Science and Plant Cultivation – State Research Institute, Puławy, Poland)
11:20-11:40 4. Japanese quince (Chaenomeles japonica) – new promising fruit crop for Baltic Sea region countries
D. Seglina, P. Gornas, I. Krasnova, E. Kaufmane (Institute of Horticulture)
11:40-12:00 5. Composition, technological properties and digestibility of milk proteins from native breed – Lithuanian black and white, cows
M. Kubiliūtė, I. Jasutienė, M. Keršienė, D. Leskauskaitė (Department of Food Science and Technology, Kaunas University of Technology, Lithuania)
12:00-12:20 6. Safety of spices used in raw-smoked sausage processing
K. Grigoryan1, V. Hovsepyan2, M. Sargsyan1 (1Yerevan State University, Department of Biochemistry, Microbiology, Biotechnology; 2Vanadzor State university, Department of Biochemistry, Armenia)

SESSION 8: FOOD SAFETY & CONSUMER ATITUDES (HALL 2)
Chairs: Mona Popa, Mark Shamtsyan

10:20-10:40

 

1. Consumer acceptance regarding organic berries-based products processing techniques
M. E. Popa, M. Draghici, A. Jurcoane, E. Popa, A. Mitelut, S. Iorga (University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Biotechnologies, Bucharest, Romania)
10:40-11:00 2. Health benefits of functional food based on beta-glucans
M. Shamtsyan (St. Petersburg State Institute of Technology (Technical University)

11:00-11:20

 

3. Food safety aspects of impregnated paper food packaging
A. Mika1, A. Wiktor1, K. Rybak1, M. Dadan1, C. Jakub1, D. Witrowa-Rajchert1, J. Woch2, J. Iłowska2, M. Nowacka1 (1Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland; 2 Institute of Heavy Organic Synthesis “Blachownia”, Kedzierzyn-Kozle, Poland)
11:20-11:40 4. Study about optımızatıon of the technıques for cleanabılıty and decontamınatıon of the hog casıngs processıng equıpment
D. Mnerie1, V. Nagy1, F. Bodin1, G. V. Mnerie2, (1Polıtehnıca University of Timisoara, Mechanical Engineering Faculty, Timisoara, Romania; 2 “Ioan Slavici” University Timisoara, Romania)

11:40-12:00

 

5. Study of the survival of Staphylococcus in fruit semi-finished products aseptic preservation
Z. Yegorova, A. Nikitenko (Belarusian State Technological University, Minsk, Belarus)

12:00-

12:20

6. Lupine (Lupinus angustifolius L.) proteın ısolates: ımprovement of functional properties by protein hydrolysis and application in gluten-free products
L. Bašinskienė1, G. Juodeikienė1, D. Vidmantienė1, Z. Maknickienė2 (1 Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Lithuania; 2 Voke Branch, Lithuanian Institute of Agriculture, Traku Voke, Vilnius, Lithuania)

12:20-12:40 Congress Closing (Hall 1)

 

11 SEPTEBER, 2017 | MONDAY
Poster session no. 1

  1. Vegetables powders performance in gluten-free pasta production. Klava, L. Pinte, T. Kince, M. Sabovics (Latvia University of Agriculture, Faculty of Food Technology, Jelgava, Latvia).
  2. Chemical and rheological influence of Helianthus tuberosus flour used as a source of bioactive compounds in bakery product. L. Apostol1, C. Mosoıu2, S. Iorga2, L. Gaceu3, O.B. Oprea3, M.E. Popa1 (1University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania; 2National Research & Development Institute for Food Bioresources – IBA Bucharest, Bucharest, Romania; 3Transilvania University of Brasov, Romania, Brasov, Romania).
  3. Hippophae rhamnoides and Viburnum opulus pressed berry residues as a source of valuable compounds. L. Dienaitė, P. R. Venskutonis, R. Baranauskienė (Department of Food Science and Technology, Kaunas University of Technology, Lithuania)
  4. Effect of using different ratios resistant starch on some bread quality parameters. N. Boran1, B. Uçar2, N. Karataş1, M. S. Özer1 (1Cukurova University, Faculty of Agriculture, Department of Food Engineering, Adana, Turkey; 2Adana Science and Technology University, Faculty of Engineering and Natural Sciences, Food Engineering, Adana, Turkey).
  5. Macro and trace elements in barley (Hordeum vulgare L.) breed in Latvia. Jakobsone1, S. Zute2, M. Bleidere2, I. Kantane3, V. Bartkevics4 (1Food Chemistry Centre, Department of Chemistry, University of Latvia; 2Stende Research Centre, Institute of Agricultural Resources and Economics (Latvia); 3Faculty of Business, Management and Economics, University of Latvia; 4Institute of Food Safety, Animal Health and Environment BIOR (Latvia)
  6. Classification of fresh and processed horseradish genotypes based on biologically active compounds using hierarchical cluster analysis. Tomsone, Z. Kruma (Latvia University of Agriculture, Jelgava).
  7. The impact of technological pre-freeze processing on spinach stored at -18o D. Rydzyński1,2, A. İ. Piotrowicz-Cieślak1, H. Grajek2 (1Department of Plant Physiology, Genetic and Biotechnology; 2)Department of Physics and Biophysics, University of Warmia And Mazury in Olsztyn, Poland).
  8. Cereals breadmaking potential evaluated by different rheological devices. Janić Hajnal, A. Torbica (Institute of Food Technology, University of Novi Sad, Serbia).
  9. The content of bioactive compounds in pumpkin purée prepared with different production technologies. Kampuse, L. Ozola, L. Tomsone (Latvia University of Agriculture, Faculty of Food Technology).
  10. Application of response surface methodology for the optimization of supercritical carbon dioxide extraction of blackberries. Tamkutė, A. Narkevičiūtė, P. R. Venskutonis (Department of Food Science and Technology, Kaunas University of Technology, Lithuania).
  11. Optimization of supercritical fluid extraction of lingonberries L. Tamkutė, A. Kavaliauskaitė, P. R. Venskutonis (Department of food science and technology, Kaunas University of Technology, Lithuania).
  12. Changes in bread making quality of wheat during post harvest maturation. Szafrańska, S. Stępniewska (Prof. W. Dąbrowski Institute of Agricultural and Food Biotechnology. Department of Grain Processing and Bakery, Warsaw, Poland).
  13. Characterızatıon of black soybean coat as potentıal functıonal food ıngredıent for the soluble and ınsoluble phenolıc compounds. Žilić1, A. Kalušević2, V. Nedović2, V. Maksimović3, V. Perić1 (1Maize Research Institute, Department of Food Technology and Biochemistry, Belgrade-Zemun, Serbia; 2Faculty of Agriculture, Department of Food Technology and Biochemistry, University of Belgrade, Zemun, Serbia; 3Institute for Multidisciplinary Research, University of Belgrade, Serbia).
  14. Influence of extractıon medıum on phenolıc antıoxıdants and natural pıgments of red onıon skın extracts. Kalušević1,2, A. Salević1, N. Ilić3, S. Gorjanović4, S. Žilić5, V. Nedović1 (1University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Zemun, Serbia; 2Institute of Meat Hygiene and Technology, Belgrade, Serbia; 3University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia; 4Institute of General and Physical Chemistry, Belgrade, Serbia; 5Maize Research Institute Zemun Polje, Belgrade, Serbia).
  15. In vıtro antıprolıferatıve and antıoxıdant actıvıtıes of apple processing by-product. C. Fărcaș, S.A. Socacı, M.Tofană, Z.M. Dıaconeasa, N. Pop, A. Păucean (University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania).
  16. Influence of brewing method to phenolic composition in specialty coffees. Laukaleja, Z. Kruma, I. Cinkmanis (Latvia University of Agriculture, Faculty of Food Technology, Jelgava).
  17. Effect of apple-tree vegetative growth regulation on accumulation of fruit triterpenic and phenolic compounds. Viškelis1, N. Uselis1, M. Liaudanskas2, V. Janulis2, D. Kviklys1 (1Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kaunas distr., Lithuania; 2Department of Pharmacognosy, Lithuanian University of Health Sciences, Kaunas, Lithuania)
  18. Encapsulation of volatile oil by using an alginate coating method. Kokina1, M. Shamtsyan1, C. Georgescu2, M. Mironescu2 (1Department of Technology of Microbiological Synthesis, Saint Petersburg State Institute of Technology (Technical University), Saint Petersburg, Russian Federation; 2Faculty of Agriculture Science, Food Industry and Environmental Protection, ”Lucian Blaga” University of Sibiu, Romania)
  19. Immature wheat grain impact on aroma content in sourdough. Sabovics, D. Kunkulberga, K. Seglins-Grinblats (Latvia University of Agriculture, Faculty of Food Technology, Latvia)
  20. Free sulphydryl groups, disulphide and amino groups content of wheat flour influenced by different climatic conditions. Tomić, A. Torbica (Institute of Food Technology, University of Novi Sad, Serbia)
  21. High-value product development through the utilization of by-products from Japanese quince (Chaenomeles japonica). Krasnova, D. Seglina, V. Radenkovs (Institute of Horticulture)
  22. Low carbohydrate sponge cake creation. Torbica, E. Janić Hajnal, M. Hadnađev, T. Dapčević Hadnađev (Institute of Food Technology, University of Novi Sad, Serbia)
  23. Bread making potential of Triticum aestivum and Triticum spelta species depending on agrotechnical measurements. Podolska1, E. Boguszewska1, A. Szafrańska2 (1Institute of Soil Science and Plant Cultivation-State Research Institute, 2Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology. Department of Grain Processing and B7akery. Rakowiecka 36, 02-532 Warsaw, Poland)
  24. Evaluation of amino acids, biogenic amines and peptides levels of raw and Sous vide meat  Motuzaitė1, D. Černauskas 2, E. Mockus2, A. Šalaševičienė2, G. Garmienė2 (1Department of Food Science and Technology, Faculty of Chemical Technology of Kaunas University of Technology, Lithuania; 2Food Institute of Kaunas University of Technology, Kaunas, Lithuania)
  25. Functional and nutritional properties of water soluble wheat protein fractions ( Mackėla1, E. Mažonienė2, P. R. Venskutonis1 (1Department of Food Science and Technology, Kaunas University of Technology, Lithuania; 2 Department of Polymer Chemistry and Technology, Kaunas University of Technology, , Lithuania)
  26. Aroma and antioxidant properties of oregano (Origanum vulgare L.) extracts obtained by conventional and supercritical carbon dioxide fractionation techniques ( Kitrytė, G. Daukšaitė, P. R. Venskutonis, Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Lithuania)
  27. Optimization of supercritical fluid extraction parameters for lipophilic extracts of G. macrorrhizum M. Syrpas*, G. Grigoravičiūtė, P. R. Venskutonis (Department of Food Science and Technology, Kaunas University of Technology, Lithuania)
  28. Antifungal metabolite production by newly lactic acid bacteria using rice polish as substrate Jukonytė1, D. Žadeikė1, E. Bartkienė2, V. Krunglevičiūtė2, G. Juodeikienė1, S. Supronienė3, R. Žvirdauskienė1,3 (1Kaunas University of Technology, Lithuania; 2 Lithuanian University of Health Science, Veterinary Academy, Kaunas, Lithuania; 3Department of Plant Pathology and Protection, Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture, Akademija, Lithuania)
  29. Evaluation of quality of jams produced from different colored carrot roots. Kidoń, E. Frątczak, D. Walkowiak-Tomczak, R. Biegańska-Marecik, E. Radziejewska-Kubzdela, K. Pawłowska (Poznań University of Life Sciences, Institute of Food Technology of Plant Origin, Department of Fruit and Vegetable Technology, Poznań, Poland).
  30. Chokeberry anthocyanin stability during heating. Kidoń, L. Wang, K. Młynarczyk (Poznań University of Life Sciences, Institute of Food Technology of Plant Origin, Department of Fruit and Vegetable Technology,
    Poznań, Poland).
  31. Safety of spices used in raw-smoked sausage processing
    Grigoryan1, V. Hovsepyan2, M. Sargsyan1 (1Yerevan State University, Department of Biochemistry, Microbiology, Biotechnology; 2Vanadzor State university, Department of Biochemistry, Armenia)
  32. Creation of value added bread from whole grain wheat flour. Aleksandra Torbica1*, Elizabet Janić Hajnal1, Miona Belović1, Biljana Pajin2, Ivana Lončarević2, Jovana Petrović2, Aleksandar Fišteš2, Đurđica Ačkar3, Drago Šubarić3 (1Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 2Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, 3Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia)

12 SEPTEBER, 2017 | TUESDAY
Poster session no. 2

  1. Some properties of probiotic yoghurt fortified with liquorice extract. S. Akın, A. Çelikel, B. Göncü, M. B. Akın (Harran University, Engineering Faculty, Department of Food Engineering, Sanliurfa, Turkey).
  2. Influence of peppermint and thyme extract on the starter culture and mold and yeast counts of stirred type yoghurt. B. Akin, Z. Akbal, M. S. Akin (Harran University, Engineering Faculty, Department of Food Engineering, Sanliurfa, Turkey)
  3. Antibacterial effects of microencapsulated probiotic and synbiotics on Escherichia coli. Çayırcı, Ö. Tetik, M. Er, Z. Erginkaya, G. Konuray (Çukurova University, Faculty of Agriculture, Department of Food Engineering, Adana, Turkey)
  4. Food safety practıces, levels of knowledge and problems of daıry companıes: the case of Burdur provınce. S. Kırdar1,2 (MehmetAkif Ersoy University, Burdur, Turkey: 1Vocational Higher Education School Food Department; 2Health Science Institute, Department of Animal Products Hygiene and Technology).
  5. Cereal based fermented dairy beverage of West Africa: Déguê. B. Karaca1, B. O. Agani2, Z. Erginkaya1,2 (Cukurova University, Adana, Turkey: 1Karatas School of Tourism and Hotel Management; 1Institute of Natural and Applied Sciences, Department of Biotechnology; 2Agricultural Faculty, Department of Food Engineering).
  6. The biotechnological utilization facilities of dairy industry waste: Whey. B. Karaca1, Ç. Özbek2, N. Güzeler2 (Cukurova University, Adana, Turkey: 1Karatas School of Tourism and Hotel Management; 1Institute of Natural and Applied Sciences, Department of Biotechnology; Agricultural Faculty, Department of Food Engineering).
  7. Total phenolic content in rye-oat based crisps with plant by-product addition. Konrade, D. Klava (Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia).
  8. Tradıtıonal fermented daıry product: Kurut. Güzeler, M. Kalender, F. Koboyeva (Çukurova University, Faculty of Agriculture, Department of Food Engineering, Adana, Turkey).
  9. Effects of different stabilizers on physicochemical and sensory properties of yogurt ıce cream. Güven1, M. Kalender1, T. Taşpınar1, O. B. Karaca2 (Çukurova University, Faculty of Agriculture, Food Engineering Department, Adana, Turkey; Çukurova University, School of Tourism and Hotel Management, Adana, Turkey).
  10. Supercritical CO2 extraction of raspberry seed oil. Rätsep, U. Bleive, H. Neppo, M.-L. Tammik, H. Kaldmäe, A. Aluvee, A. Kikas, L. Arus, P. Pääso (Estonian University of Life Sciences, Tartu, Estonia; Institute of Agricultural and Environmental Sciences, Polli Horticultural Research Centre, Estonia).
  11. Lactic acid production from wheat bran using by lactic acid bacteria belonging to Lactobacillus D. Čižeikienė, J. Damašius (Kaunas University of Technology, Department of Food Science and Technology, Lithuania).
  12. Fresh cheese biopreservation using bacteriocins producing lactic acid bacteria. Kaškonienė1, M. Stankevičius1, K. Kondrotienė2, K. Bimbiraitė-Survilienė1, G. Naujokaitytė1, L. Šernienė2, M. Malakauskas2, A. Maruška1 (1Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Kaunas, Lithuania; 2Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania).
  13. Obtaining the cheese in brine with the addition of marigold flowers. Georgescu, M. Tiţa, O. Tiţa (“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection).
  14. Helicobacter pylori inhibition by natural antimicrobial compounds. Korukluoğlu1, S. Altuntaş2 (1Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey; 2Department of Food Engineering, Faculty of Natural Sciences, Architecture and Engineering, Bursa Technical University, Bursa, Turkey).
  15. Innovative solutions for dairy free milk processing. Popovici, A. Baerle, P. Tatarov (Technical University of Moldova, Faculty of Food Technology).
  16. Long-life yogurt types in Turkey. A. Keser1 S.S. Kırdar1,2 (Mehmet Akif Ersoy University, Burdur, Turkey: 1Health Science Institute, Department of Animal Products Hygiene and Technology; 2Vocational Higher Education School Food Department).
  17. Camel mılk and human health. S. Kırdar1,2, R. Erdoğan2 (Mehmet Akif Ersoy University, Burdur, Turkey: 1Vocational Higher Education School Food Department; 2Health Science Institute, Department of Animal Products Hygiene and Technology).
  18. Purification of hydrophobins from Aspergillus niger. Khrapatov, B. Kolesnikov, M. Shamtsyan (Saint-Petersburg, St. Petersburg State Technological Institute (Technical University), Russian Federation).
  19. Determination of glucan content in Pleurotus ostreatus polysaccharides preparations. Sorokin, E. Antonceva, M. Shamtsyan (Saint-Petersburg, St. Petersburg State Technological Institute (technical university), Russia)
  20. Milk-clotting activity of Funalia trogiim. Gannochka, B. Kolesnikov, M. Shamtsyan (Saint Petersburg State Institute of Technology (Technical Uniersity), Russia)
  21. Review on treatment of Helicobacter pylori infection with probiotics. Ozpalas1,  H. N. Ozen2 (1Department of Food Engineering, Kilis 7 Aralık University, TURKEY, Department of Microbiology, Public Health Center Antalya, Turkey)
  22. Effect of frozen storage on the metabolic and functional properties of baker’s N.N. Skvortsova1, A.B. Arykbayeva2, A.G. Shleikin1 (1ITMO University, St. Petersburg, Russia; 2Asfendiarov Kazakh National Medical University, Almaty, Kazakhstan)
  23. Whey and Lactobacillus casei Shirota effect on carotenoid production of Rhodotorula G. Konuray, Z. Erginkaya (Cukurova University, Faculty of Agriculture, Department of Food Engineering, Adana, Turkey)
  24. faculty, Montenegro)
  25. Selecting appropriate Faba bean var. minor varieties for breeding under Nordic environmental conditions. Olle (Estonian Crop Research Institute, Estonia)
  26. Contamination of wheat grains with Fusarium mycotoxins, depending on cereal crop rotation. E. Boguszewska, Podolska (Institute of Soil Science and Plant Cultivation – State Research Institute in Puławy).
  27. Morphometric investigation of plant dry rot disease. Zhilinskaia1, J. Bazarnova1, A. Shleikin2 (1Peter the Great St. Petersburg Polytechnic University, St. Petersburg, Russia; 2ITMO University, St. Petersburg, Russia).
  28. The role of volunteerıng ın the educatıonal management for food scıentıfıc research actıvıtıes. Mnerıe1, F. Bodın1 , V. Nagy1, D. Țucu1 (1POLITEHNICA University of Timisoara, Mechanical Engineering Faculty, Timisoara, Romania).
  29. Potencial of indigenous lactobacilli as starter culture. B. Rasovic (University of Montenegro, Biotechnical faculty, Podgorica, Montenegro).
  30. High-added value ingredients from lipophilic fraction of cyanobacterial scum. Syrpas, J. Bukauskaite, L. Basinskiene (Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas, Lithuania
  31. Fractionation of berry pomace of Hippophae rhamnoides L. and Viburnum opulus L. into functional ingredients
    L. Dienaitė, P. R. Venskutonis, R. Baranauskienė (Department of Food Science and Technology, Kaunas University of Technology, Lithuania)
  32.  High-added value ingredients from lipophilic fraction of cyanobacterial scum. Michail Syrpas1*, Jolita Bukauskaite1 and Loreta Basinskiene1 (1 Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas, Lithuania)

4th NEEFood Congress aims to answer at local and global challenges by the following topics:

  1. Food Ingredients, Food Structure;
  2. Food Production, Engineering, Processing and Sustainability;
  3. Food Analysis, Food Microbiology, Chemistry, Biochemistry;
  4. Food Quality, Safety and Traceability;
  5. Hygienic Engineering and Design;
  6. Packaging and Shelf Life, Product Design;
  7. Food Refrigeration and Cold Chain;
  8. Food Biotechnology and Novel Bioproducts;
  9. Consumers, Health, Nutritional labelling and Sensory Science;
  10. Eco-biotechnologies and Minimal Processing in Food Industry;
  11. Gastronomy and Sanogeneous Food;
  12. Traditional Food and Ethno-Pharmacology;
  13. Food and Feed Chain Management;
  14. Advanced valorisation of waste and by-products from agri-food area;
  15. Education, Innovation and Knowledge Transfer.

NEEFood 2017 Congress participants are welcome to submit:

ABSTRACTS
POSTERS
FULL PAPERS 

All submissions must be dedicated to NEEFood 2017 Congress only. Before submitting your Abstracts, Posters or Full Paper please make sure that your submission was not published elsewhere or submitted to another conference.
Please note, that all submissions and presentations must be in English only, no translation will be provided.

Guidelines for Abstract submission

  1. Abstract should not exceed 300 words;
  2. Abstract should be structured by the following form:
    TITLE
    BRIEF INTRODUCTION
    MATERIALS AND METHODS
    RESULTS
    CONCLUSIONS AND KEY WORDS
  3. Review work – Abstract should be structured as:
    BRIEF INTRODUCTION;
    BODY OF TEXT (discussion, explanation etc);
    CONCLUSIONS AND KEY WORDS c should be written in italic at the bottom of the Abstract;
    There should be no more than 8 (eight) key words/phrases.
  4. Please send all submissions to the following address: abstract@seventips.lt. All Abstracts will be carefully reviewed by the International Editorial Board, and published in the Book of Abstracts. Abstract Book will be offered to all delegates who will be attending the Congress.
  5. Every registered participant can submit up to 2 Abstracts (independently of the number of co-authors).
  6. The Abstracts (up to 2 for every registered participant) will be published only for registered participants.
  7. ATTENTION! The deadline for Abstract submission is extended until 10 August, 2017

Poster instructions

To prepare a poster (on the basis of sent abstract), please follow instructions below:

  1. Poster should be vertical, size – B1 (70x100cm);
  2. Font size should be at least 20 pt;
  3. It is recommended to use no more that 1000 words per poster;
  4. Use section headings to orient the viewer;
  5. Use serif fonts for text (e.g. Times) and sans-serif fonts for titles (e.g. Helvetica, Arial) and headings.


Guidelines for Full Paper submission

In order to publish a Full Paper in one of the Scientific Journals, it must be prepared by the guidelines provided by the Journals. Please note, that only selected Papers will be published.

HOW TO SUBMIT A FULL PAPER?

OPEN AGRICULTURE

  1. Visit Open Agriculture website
  2. Please register first and submit your Full Paper later
  3. Do not forget to indicate that this is a submission for NEEFood 2017 Congress
  4. Submission deadline is 30 November, 2017

JOURNAL OF HYGIENIC ENGINEERING AND DESIGN

  1. As a first step, please send your Abstract to: contact@key.com.mk. Guidelines for preparing an Abstract can be easily found here
  2. Please make sure to indicate that this an Abstract for NEEFood 2017 Congress
  3. Abstract review will be sent in few days
  4. After receiving your review, you are welcome to send Full Paper to: contact@key.com.mk. Guidelines for submitting Full Papers are here
  5. Submission deadline is 29 December, 2017

ŽEMDIRBYSTĖ = AGRICULTURE

  1. Visit Žemdirbystė = Agriculture site and follow general requirements outlined on the page
  2. Full Paper should be sent to: zemdirbyste-agriculture@lzi.lt
  3. Please make sure to indicate that this is a Full Paper for NEEFood 2017 Congress
  4. Submission deadline is 29 December, 2017

KEYNOTE LECTURES 

 Prof. Dr. h.c. H.L.M. Lelieveld
Development of a global alert network to limit the consequences of unreported food safety incidents“

A co-founder and President of the Global Harmonization Initiative, Member of the Executive Committee and a Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group), a fellow of IAFoST (the International Academy of Food Science and Technology), a fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing Division and the International Division of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies. He has been a lead editor and co-editor of numerous books. He wrote chapters for many books and encyclopaedia, wrote hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He is a member of many editorial boards of books, journals and magazines. He initiated “People, planet, prosperity and the food chain” in short P3FC, an organisation of which the sole objective is to remind the food industry as frequently as possible that besides caring for shareholders, they also share responsibilities for planet and society. He has been awarded doctor honoris causa at the National University of Food Technologies (NUFT) in Kiev, Ukraine and has got several other awards in Europe and the USA.


MBA Susanne Braun
“Technological and innovation needs of small scale food producers in Europe”

Managing Director of the Research Center for Bioeconomy at the University of Hohenheim, Germany. It is a central inter-faculty research center and brings together a broad scientific knowledge from agricultural sciences, biology, food sciences, nutrition sciences, to socio-economic sciences as a background for interdisciplinary and international research activities and networks. A central task of the Center is to foster cooperation with various stakeholders and research institutions in the food sector on national and international level.

Susanne Braun has a broad knowledge in the food sector, based on an academic degree in food technology (MSc) and a second academic education in economy and European politics (MBA). Her work included international management and consulting activities within food companies in different countries. She is highly experienced in working in international research projects and is involved in the coordination and the management of EU research projects. She is member in various European food networks and associations, as e.g. EFFoST, ISEKI, FoodForce and GHI.

Her main activities in the recent years consisted, amongst others, in the optimisation of the knowhow transfer to SMEs in the food sector (several publications) and the linking with a trans-European network of various stakeholders in the food sector. This comprised the participation in large scale European research projects, including coordination and management activities. The work also included the organization of and participation in a big number of international conferences and workshops.


Prof. Dr. Viktor Nedović
EEncapsulated systems for fermented food/beverages production 

Dr. Viktor Nedović is full professor at Deptartment of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Republic of Serbia. His research areas belong to biotechnology, food science&technology, and biochemical engineering. As author and co-author he has published over 400 articles, out of which more than 80 papers in SCI journals and more then 30 as book chapters. In addition, he has edited four books for the renowned scientific publishers (Kluwer and Springer). He has been coordinating or participating in more than 50 reserach and networking projects, out of which more then 30 are international ones.

He is a founder and president of the Serbian Association of Food Technologists (SAFT) and coordinator of Serbian National Technology Platform “Food for Life”. In 2015 he become an associate member of the Academy of Engineering Sciences of Serbia (AESS). He is e member of Executive Committee of the European Federation of Food Science & Technology (EFFoST). Besides it, he is a member of numerous national and international professional and scientific food/biotechnology organizations.

In the period of 2007-2011 and again in 2014 he was appointed by the Serbian Government as Assistant Minister in charge of international S&T cooperation and EU integration in the Ministry responsible for science (the name of the ministry nowadays is Ministry of Education, Science and Technological Development). As representative of the country he is a member of many committees and bodies at the European Commission that are responsible for the creation and implementation of EU policies in the fields of science, research and innovation.

 


 Dr. Thierry Talou
“Could agrorefinery be the future for European food industry: illustration by several study cases“

Dr. Talou is lead Academic Researcher and Scientific Manager at INRA–‐INP and INP ENSIACET. He is expert in flavour and aroma technologies and their specialist analysis. He is regarded as the Pioneer in France for the development of electronic nose technology for use in agro–‐industries. INRA is the French National Institute for Agricultural Research and through a co–‐funded research unit (1010 INRA/INP–‐ENSIACET) and Dr Talou’s team perform multi–‐disciplinary research in partnership with the academic, agricultural and industrial sectors. Their strategy is to acquire knowledge on the chemical structures and properties of agro–‐molecules as well as to study of their reactivity. INP (Institut National Polytechnique de Toulouse) – ENSIACET (Ecole Nationale Supérieure des Ingénieurs en Arts Chimiques et Technologiques de Toulouse) is regarded for their excellence in education and research that will take on industrial and scientific challenges. Dr Talou has supervised 20 MSc and 12 PhD students to completion. He has supervised students across France at Universities of Toulouse (in addition to INP), Montpellier, Le Havre and Paris and at international level at Universities of Kaunas, Jelgava, Zagreb, Valencia, Beyruth, Sydney, Montreal, Hanoi, Chong Quing, Dakar and Katmandu . He has examined 15 theses and dissertations. Dr Talou is Member of Foodbalt and Renewable Resources and Biorefinery congress Scientific Committees. He is Adviser for Regional Council Occitanie and Competitiveness Cluster Agri Sud–‐ Ouest Innovation.


Dr. Charis Galanakis
“Sustainable solutions for the valorization of grape processing by-products”

Dr. Galanakis is a young, dynamic and interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry and academia. He is R&I director of Galanakis Laboratories (Greece), Director of Food Waste Recovery Group (IFA, Vienna, Austria). Guest Editor & Editorial member of Food Research International & Food and Bioproducts Processing. His research work targets mainly the recovery of functional macro- and micro-molecules from different agricultural and food wastes, their separation using membrane technology and finally their implementation as additives in food products. He is also the Coordinator of Special Interest Group 5 (Food Waste Recovery) of ISEKI Food Association since 2012, since 2014, he is an expert evaluator of proposals for international and regional funded programs of different origin and disciplines as well as a book editor (“Food Waste Recovery: Processing Technologies and Techniques” of Elsevier, launched in August 2015).


Dr. Veslemøy Andersen
“Why incorrect use of biocides can worsen the problem of antibiotic resistance“

Veslemøy Andersen got her PhD in Microbiology from the University of Oslo, Norway and worked as a microbiologist at the National Institute of Public Health, Oslo, Norway.  After a postdoc at the University of Groningen, The Netherlands, she has been working as a Lecturer in Microbiology at the University of Applied Sciences in Eindhoven, the Netherlands. Since January 2015 she is an active member of the Global Harmonization Initiative being GHI’s ambassador for Norway; one of the lead editors of the GHI’s new book series: ‘Nutrition and Health Aspects of Traditional and Ethnic Foods’ and member of the organizing committee of the first GHI congress, to be held in 2019.


 Dr. Danas Tvarijonavičius
Co-founder, Chairman of the Board, AMILINA AB

Danas acts as Chairman of the Board as well as Head of R&D and Industrial Development at the largest Northern-Eastern plant-based industrial biotech company Amilina AB. Amilina is an R&D driven, export oriented, large scale start-up which has grown from just an idea to invest 50 mln EUR in 2005 into 153 mln EUR revenue business in 2016 servicing paper, food, feed and chemistry industries in the EU and Worldwide. Amilina recently became part of the Roquette corporate, one of the 5 world leaders in the starch manufacturing industry to implement expansion projects.  It has adopted an approach of permanent innovations in products and solutions as well as technologies, has entered into partnerships with many industrial and scientific partners in the public and private sectors from numerous countries in order to share skill and expertise. Previously Danas has been chairing Malsena AB, a FMCG company producing bakery flour & pasta for Baltic and nearby markets. Before grain processing industries he co-owned one of the largest European phosphate fertilizer company Lifosa (Lithuania). He has background in biochemistry (PhD in the area of protein chemistry) and also previous business background in trading of petroleum and petrochemicals for international Co.

11-13 / 09 / 2017
Kaunas, Lithuania

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