Conference participants can participate in workshops (one or two workshops to choose from, depending on the duration):
Application of thermal methods and two-dimensional gas chromatographyin lipid analysis
The goal of this scientific workshop is to familiarize participants with thermal and chromatographic methods used in the analysis of lipids. The workshop will be conducted by researchers of the Chemistry Department of Chemistry. The topics of the workshop will include both theoretical basics and practical possibilities of using thermal and chromatographic methods. In particular, topics related to differential scanning calorimetry (DSC), thermogravimetry and two-dimensional gas chromatography will be discussed. During the workshop, you will be able to apply these methods to the analysis of oils rich in essential fatty acids in practice.
Time: 120 min
Evaluation of the oxidative stability of selected fats - PDSC
Practical use of the PDSC method, which is the pressure version of the DSC method, i.e. differential scanning calorimetry, to determine the oxidative stability of two selected vegetable fats. The dynamic option of the apparatus operating at two selected fat heating rates will be used. The obtained curves will be used to determine the temperature of the extrapolated start of oxidation of the tested vegetable fats.
Language: Polish
Time: 120 min
Meat and meat products packaging methods
During the workshops, you will learn about the meat and meat products packaging methods (vacuum packaging, modified atmosphere packaging) and their influence on the packaged product. The raw material will be vacuum packed and packed in a modified atmosphere with different gas content, and then the leakproofness of the packaging will be checked. The O2 and CO2 content in MAP packaging will be measured using a gas analyzer. The assessment of the quality of the raw material will include e.g. color measurements on the L*a*b* scale and pH measurement.
Time: 60 min
HTST pasteurization of a homogenized fruit drink on a tube exchanger combined with aseptic bottling
The workshop will consist of a demonstration of the homogenization capabilities of the IKA Magic Lab homogenizer using a fruit drink as an example. After homogenization, the product will be preserved by HTST method on the FT74XTS HTST/UHT tube pasteurizer (Armfield), and then bottled aseptically. The possibility of modifying the homogenization modules and the HTST pasteurization time and temperature with different connections will be presented.
Language: Polish
Time: 60 min
Evaluation of packaging films
Workshops are devoted to studying packaging films, including biodegradable materials from renewable sources. Selected biopolymers and methods of producing edible films and their food applications will be presented. Various analytical devices will also be presented for testing gas barrier properties (water vapor, oxygen, carbon dioxide) and surface properties (contact angle analysis).
Time: 60 min
Low temperature dehumidified air-assisted spray drying
The aim of the meeting will be to present spray drying process of selected material with an innovative method at low temperature using dehumidified air. Selected analyzes of the physical properties of powders and a multimedia presentation on the advantages/disadvantages of this solution, possible applications and previous achievements will also be presented.
Time: 120 min
Analysis of the properties of dispersed systems (powders, emulsions)
Examination in the micrometer range of particle size distribution by laser diffraction in food products in the form of dry powders or liquid dispersions (emulsions). Evaluation of emulsion stability in diluted and concentrated form by the turbidimetric method: detection of destabilization phenomena, visualization of the kinetics of phenomena and numerical comparison of system stability. Measurement of particle density and bulk density in powder materials with the possibility of assessing the amount of air occluded inside the particles or inter-particle air and the flowability of powders.
Language: Polish
Time: 60 min
Innovative hybrid techniques of drying fruit and vegetables
The aim of the workshop is to present the possibilities of hybrid drying of fruit and vegetables. The topics of the workshop will cover the theoretical and practical aspects of drying fruit and vegetables with various methods: microwave-vacuum, microwave-convection, convection-ultrasound with infrared IR-CD-US.
Language: Polish
Time: 60 min
Acoustic emission and food texture research
The aim of the workshop is to present measurement possibilities and measure the acoustic emission generated by products during deformation and to determine EA descriptors correlating with texture parameters (crispness, brittleness, crunchiness). Testing the acoustic properties of raw materials and food products with a microphone and contact technique using an accelerometer from Brüel & Kjaer, during deformation using a texturometer and/or a testing machine. The acoustic emission signal (EA) is recorded in the frequency band 0.1–18 kHz. During the workshop, it will be possible to measure the EA of own products and determine the characteristic descriptors of acoustic emission and determine the spectral characteristics of the generated EA signal.
Time: 60 min
2D and 3D structure of food - microscopes and microtomograph
The aim of the workshop is to present measurement possibilities and measure the microstructure of food. During the workshop, you will be able to study the macro and micro structure of your own dry food samples using the KEYENCE VHX-6000 digital microscope; SMZ 1500(NIKON) stereoscopic microscope and scanning electron microscopes (Phenom XL). In addition, it will be possible to learn about the possibility of measuring the microstructure of food with a confocal microscope as well as 2D and 3D using a computer X-ray microtomograph SkyScan 1272.
Time: 60 min
Isolation of genetic material from different groups of microorganisms
The aim of the workshop is to familiarize participants with various methods of isolating genetic material from various groups of microorganisms (bacteria, molds, yeasts). The chloroform-phenol method as well as a commercial set will be used in the research.
Language: Polish
Time: 120 min
Application of 3D printing for the food production
The aim of the workshop will be to familiarize participants with the possibilities of using 3D printing technology in the food industry. During the meeting, the possibilities and limitations of this technology will be presented, with a focus on design of the plant-based fish analogues. The process of 3D printing on the Foodini 3D food printer using various raw materials will be presented.
Language – Polish
Time: 60 min