Chair: Professor Maria Tofana PhD, Dean of the Faculty of Food Science and Technology, coordinator of Section 2: Healthy Nutrition / Food

Raffaelle Dall'Olio: Honey Sensory Analysis: History and Technique

The nutritional properties of honey are known from long times and altogether with its "raw" origin, these features always granted a safe niche market for this quality food. The way honey bees interact with the environment is so comprehensive to result in a wide range of scents and flavours that make any batch of honey really unique.

In the last century, sensory analysis has developed into a scientific discipline and the most important branch of sensory science ...

Nicoleta van Gelder: Healthy Smile? Healthy Foods!

Dental caries especially in young population are thought to be related to social and education background, dietary habits and oral hygiene practices. Some dietary actors, especially sugars are considered risk factors for dental caries while other foods and dietary practices may prevent or arrest dental carie development. The aim of this study was to review foods and dietary factors associated with dental anticariogenic potential and to summarize the evidence. The findings may be of use to dental health ...

Oana Stanciu: Multiple Mycotoxins in Wheat-Based Products: Incidence and Health Risk Assessment in Romanian Population

Mycotoxin contamination in wheat products can create a health risk for consumers. In this study, the measurement of 15 mycotoxins in wheat-based foods (n=181) was performed by two previous validated methods (one using gas chromatography tandem mass spectrometry, and another one using liquid chromatography tandem mass spectrometry).

A default average body weight of 70 kg was assumed for Romanian population and the dietary exposure assessment ...

Laura Gavrilas: Review of Food Labels in Romania. Nutritive and Non-nutritive Sweetners

Obesity epidemic and the following risks are mainly caused by industrialization and commercialization of processed food, high in fats, sugar and calories [1]. Promoting healthy eating and replacing sugar with low calorie sweeteners have a big impact on obesity management. Many epidemiological studies have shown that consuming artificial sweeteners, especially when recommended by a dietitian, increases the weight loss and quality of life of obese people. However, the safety of artificial sweeteners has been ...

Andreea Sacu: Cooking Behaviour and Intake of Fried Foods in Young People

In the last decades, frying was one of the most important food processing operations and enjoys increased popularity among consumers due to its operational simplicity, redundant viability and its ability to create specific sensory features in products. This fact is worrying especially in young people because eating fried foods has often been linked to the increase in the incidence of obesity, cardiovascular disease, dyslipidemia, hypertension or various forms of cancers [1,2]...

Leontina Grigore-Gurgu: Studies on the Characterization of Proteins Fractions Extracted from Soy Texturates

On the Romanian market, soybean is found in a high variety of vegetal products that are used for human consumption. The objective of the study was to characterize two types of soy texturates in terms of total proteins yield and protein fractions content under specific pH values and ionic strength variations, and to further determine the molecular weight profile using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) [1]...

Mihaela Munteanu (Pila): Research on the Presence of Fishery Products in the Alimentation of the Population of the Republic of Moldova

The paper proposes an analysis of the presence of fish based on foodstuffs in the alimentation of the population of the Republic of Moldova, highlighting the elements specific to the traditional moldovan cuisine at the level of the public food services. The food of the Moldovan population is characterized by an important portfolio of traditional fish-based food products, differentiated by the geographical area, fish species used, special cooking methods or the consumption opportunity...

Eugenia Mihaela Pricop: Analysis of Biscuits Supplemented with Powder Quince (Cydonia oblonga)

The increasing demand for novel food products with health benefits has led to the development of a large market of products and ingredients with high nutritional and functional properties. Due to the high content of fibers, antioxidants and nutritional value, the products obtained from quince fruits may be used for foods with functional properties...

Poster: Influence of Different Freezing Treatments on Fresh Goat Milk Curd-Style Cheese Microstructure

It is well known that by freezing, the perishable food products quality are maintained by slowing biochemical reactions and microbial activity inhibition, but there is also an undesirable side, namely that a freezing process ...

Monica Harta: Using Dna-Based Molecular Markers in Wine Authenticity Testing: A Future Scientific Challenge

Wine is a pleasant beverage impressive by its color, flavour and taste, being considered a food with proven therapeutic value (Guilford and Pezzuto, 2011; Ferreira-Lima et al., 2013). One of the items of quality for which wine is appreciated is the authenticity. This characteristic of wine is protected by European Union laws that regulates the conditions of wine production in terms of origin, chemical composition and the treatments applied to avoid counterfeiting. ...

Laura Mitrea: A Screening of Klebsiella Strains Employed for 1,3-Pdo Production Using Raw Glycerol as Nutrient Source

The aim of the present work is to give an overview about the production of 1,3-PDO through fermentation processes when glycerol is used as main nutrient source, and Klebsiella strains [1,2] are employed as biocatalysts. 1,3-PDO represents an important monomer which intermediates the production of PTT (polytrimethylene terephtalate) – an important chemical compound used in the manufacture of biodegradable plastics [3]. Raw glycerol resulted as the main byproduct in terms of ...

Emese Magdas: Natural Healing of Polycystic Ovary Syndrome (PCOS) Lifestyle Changes (Nutrition, Movement, Rest) & Naturopathic Protocol (Food Supplements)

Polycystic ovary syndrome (PCOS) is the most common endocrine disorder that affects one in 10 women of childbearing age. My clients - some of whose cases I will expose in the case study - have insulin resistance, or type II diabetes which cause PCOS and low fertility; and they have many other symptoms and difficulties such as: tiredness, weight management problems, food cravings, carbohydrate addiction, depression, hair loss, low libido, states of unhappiness, high levels of androgenic hormones, ...

Gabriela Veres: Food Waste Combat

Food Waste Combat is a JCI Cluj project. It aims to raise awareness on food waste and help minimise it. Our purpose was to actively reduce food waste throughout the food consumption chain: consumers, supermarkets, food producers&providers, to educate citizens and students in schools in this regard. The waste of food is a big concern for local communities with a negative impact on all of us and on the planet’s sustainability. We aim to become the biggest national movement to fight food waste. ...

Theresia Maier-Dobersberger: The Future of Nutrition – Are Seeds the Solution ?

A World Health Organization (WHO) report predicts that by 2032, every year 22 million people all over the world will be diagnosed with cancer, with 13 million patients dying of this devastating disease (World Cancer Report 2014). After several decades of epidemiologic and clinical research, the influence of diet on health and disease has become widely accepted (1). The current dietary strategies for disease prevention focus primarily on the role of macronutrients (e.g. fat, carbohydrates, or protein)...

Adriana Lucia Tarta: The Profession Goes On

“Raluca Ripan” Technical College celebrates 70 years of existence, proving through the years that the school did not lose its identity, was not forgotten or ignored but contrary to the fact, rediscovered itself all this time and kept in touch with our modern society, the old perfectly combining with the modern. Now, when we celebrate 7 successful decades, we have all the reasons to be proud of our school and confident in our future that this old traditional school will continue to exist many years from now on ...

Laura Stan: Multisensory Design in Food Technology

Eating is one of the most enjoyable life’s experiences (Spence, 2015). Food producers make efforts to create memorable experiences and evoke specific emotions to which consumers can relate to in the future.

Schifferstein (2011) proposed a model in eight steps for multisensory design. It starts from selecting the emotion/expression which needs to be provided to the market, and then goes through developing an understanding of the emotion and ...

Eniko Pleszkats: Sensory Analysis of Vegetable Juice

Current trends in food encourage consumers to increase the market trend for healthy “greener” food and drinks (Kasriel-Alexander et al., 2016). Many articles are published about consumers’ acceptance of fruit juice, but studies about consumers’ acceptance of vegetable juice are scarce. Consumers’ trends toward healthier foods and drinks opens the floor for other options then previously considered ...

Laszlo Tunde Reka: Evaluation of Food Neophobia among Students

Some people are picky eaters and as a consequence they avoid some food items. When is extreme, this condition can affect health and social integration. Food Neophobia Scale (FNS) was developed in 1992 by Pliner, and applied since then in order to evaluate the fear of eating new or unfamiliar foods ...

Larisa Ioana Rusu: Poster: Preferences for Sweets and Consumption Habits Among Schoolchildren Aged Between 6 and 10 Years

Consumption of sweets among children is more and more common, which causes a number of nutritional pathologies: overweight and obesity [1], diabetes [2], ADHD [3], dental caries [4]. Lately, children replace the main meal with a high sugar snack [5]. Moreover, parents use sweets as a reward for their children.

The main objective of the study was to assess the preferences for sweets, the consumption habits and the frequency of sweets’...

Iulia Broscoi: The Carbohydrates and Sugars Genetic and Nowadays Conundrum

What were we genetically created to eat, as a species? What was the sole purpose for ingesting sugars, since the beginning of time? When and why was the carbohydrates' number of chromosomes tripled?

How did carbohydrates make their way to the bottom of the food pyramid? What does the Fat Louisa Paradox stand for? What is the difference between correlation and causation in uncovering the real villains in the current day world-wide non-infectious epidemics: diabesity (diabetes-obesity), autoimunity, CVD (cardio-vascular disease), neoplasm?

Radu Adrian Mlesnita: CULINAROMAtherapy GO Multisensory -> GO International

CULINAROMAtherapy is the art and science of nutrition, dietetics and gastronomy combined with beauty, fragrance and healthy lifestyle for creating innovative treatments customized for each of us. The concept was introduced in 2015 during my consultations with the specialists of Transilvanian clusters GT & TLS, both for the design and implementation of two interconnected projects, named: CULINAROMAtherapy and GO Multisensory; the projects ...

EXPOs & WORKSHOPs

Chair Paul Siserman, Chef: Innovation in Multisensory International Gastronomy

Regional Director of A.N.B.C.T ( National Association of Chefs and Confectioners from Turism), member and Ambasador of Romania to: World Gastronomy Institute, World Masterchef Academy of Israel, World Masterchef Society, Professor and administrator at Inkchef Academy ...

Daniel Barnuti: Multisensory Perception - Food Photography Workshop

Workshop with demo regarding how we can make a food photography with multisensory perception ...

Mauro D'Andrea: Healthy and Multisensory Caffee Workshop&Training

Workshop with demo regarding how we can make the best healthy caffe with multisensory perception ...

Adrian Rus, Chef - Multisensory Molecular Gastronomy from Portugal

For this workshop we approach the following themes:

1. Molecular gastronomy in the kitchen and different techniques that can be applied in molecular kitchen; how food reacts during cooking-making.

2. The tendencies of the technoemotional cuisine, inspired by the traditional gastronomy. I explain the differences and the true evolution of food, the importance of the mileage of foods that contain a nutritious meal and social awareness to stimulate small producers ...

Monica Mandrutiu: Healthy and Multisensory Beer Workshop&Training

Workshop with demo regarding how we can make the best healthy beer with multisensory perception ...

Corina Boldor: Creating the local market exclusively through short supply chains for agricultural products in Aurelia Napoca, objectives:

• Achieving a short supply chain and thus creating a direct relationship/ interaction between the manufacturer and the final customers;
• Associate local producers to provide customers with a complete supply of food;
• Promoting local products and producers throughout the country;
• Discovering innovative promotional and marketing methods;
• Attracting new categories of consumers;
• Maintaining the prices of the products at a level that competes with the products imported by Romania and sold by the big supermarkets.

Gabriela Veres: Food Waste Combat

Come and join us in reducing food waste at the household level! During this workshop, we will:

• conduct a hands-on activity with the visitors – cooking pasta with sauces made of waste food or practicing fast and creative recipes;
• prepare Snacks for visitors, based on the FWC recipes + cooking training;
• show participants how to use the Food Waste Combat guide for food storage and consumption ...

• FOOD FESTIVAL: Sci-Tech & Art of Food and Nutrition, presentations of FSTA students, masters for a Jury selection

Biodiversity Building

Program - 30.05.2018 -

• 10.00 - 11.00 Judging of the products
• 11.00 -12.00 Presentation of the products to the public
• 12.00 -13.00 Prize award ceremony

Transylvanian International Tastes, permanent EXPO in the town of Cluj-Napoca

After 3 years of activity www.Gusturi-Transilvane.ro Cluster presents some of the results regarding gastronomic community in Cluj-Napoca.

Now it's better and cheaper to eat at the top Cluj restaurants than to cook at home. Eat a variety of healthy food, try the new tastes and the culinary innovations proposed by the Master Chefs, directly in their restaurants from Cluj-Napoca or try on line 50% discount with Food Mania, Food Panda and more.

Our program has expanded fantastic: <save time and money, eat healthy and regular at half price> ...