“Food On Top” #AnnualFoodAgenda will offer a series of interactive demonstrations, face-to-face meetings and co-creation activities shared by food researchers and consumers of all ages in a unique setting of Olsztyn’s Old Town. Together we will explore trends driving food-based innovations, including plant-based meat alternatives, personalised nutrition, eating local & cutting food miles, smart packaging, functional products and many other. What is more, the consumers will be encouraged to shift from passive recipients into change agents of the local and global food system. “Food On Top” will be a satellite event to the Science Picnic of the Polish Academy of Sciences.
Institute of Animal Reproduction and Food Research PAS
June 20th, 2020
Olsztyn Old Town, Staromiejska Str
General public, with a special focus put on families
No registration, free entry
Dr. Beata Szmatowicz– sensory leader, expert at sensory quality of conventional, healthy and special purpose food and its changes under the influence of different factors of variability.
Dr. Urszula Krupa-Kozak– biologist specializing in food technology and nutrition. She conducts research on the development of new functional foods and improves the technological and nutritional properties of food products.
Dr. Katarzyna Kurzątkowska– chemist developing electrochemical biosensors for application in medical diagnostics and food control.
Marta Kopcewicz– her research focus on skin wound healing and regeneration; engaged research communicator awarded Director’s prize for promotion of science.
Dr. Anna Ogrodowczyk– specialises in allergy, immunomodulative properties of food components and their impact on gut microbiota profile and activity.
Prof. Wiesław Wiczkowski– his professional interest is focused on i.a. the biological fate of phytochemicals during food processing and after their intake with food during absorption, metabolism and excretion.
Dr. Anna Majkowska– head of the microbiological laboratory; her research concerns determination of qualitative and quantitative changes in endogenous intestinal microflora under the influence of functional diet components.
Dorota Napiórkowska– experienced in the technical analysis connected with impact of eating habits and quality of food products on the development of multiple population diseases.
Agata Szymkiewicz– a senior specialist in the Department of the Immunology and Food Microbiology.
Dr habil. Małgorzata Wronkowska– focuses on the analysis of products obtained using known or new technologies which could modify the qualitative characteristics of the finished product and provoke creation of new beneficial substances.
Dr. Michał Janiak– deals with antioxidants derived from plants such as green tea, herbs and fruits.
Maja Jeż– PhD student interested in food technology and evaluation of the quality of plant products.
Dr. Małgorzata Starowicz– her research work focuses on developing an analytical strategy for measuring the antioxidant capacity created by natural and food-forming compounds with antioxidant properties in various foods.
Katarzyna Jaworska– specialist in animal facility, taking care and breeding of laboratory animals.
Dr. Natalia Drabińska– her research interests comprise nutrition, specifically gluten-free diet.
Marzena Lenkiewicz– works as a senior specialist in a microbiological laboratory.
Iwona Kieda – coordnator of #AnnualFoodAgenda events at IARFR PAS.
Agnieszka Czura – coordnator of #AnnualFoodAgenda events at Maspex.