Building engagement of young consumers and their trust in the food system – these are the aims of laboratory workshops prepared by scientists from Institute of Animal Reproduction and Food Research and MASPEX experts. For the 3 weekends of February students from the Warmian-Masurian region will find out the facts and myths about diet supplements, create smart food packages and get familiarized with food allergens. The students will also find out how to interpret nutrition facts’ labels as well as the information available at public food venues. Under the eye of scientists, using high-tech research equipment, students will try their hands at experiments held in the laboratories of biological functions of food, microbiology, biosensors, metabolomics and other facilities located in Institute’s Food Sciences division. Young consumers will perform tests on the quality of milk, examine the antioxidant properties of natural preservatives and check what fatty acids are found in commonly available oils. The topics investigated during the workshops will also include microorganisms used in food processing as well as Maillard reaction products formed during thermal processing of food, e.g. frying or baking. Finally, in the computerised laboratory of sensory analysis, the students will have a unique chance to professionally evaluate the sensitivity of their smell sense. All the activities will round up with a quizz and knowledge contests.
Institute of Animal Reproduction and Food Research (IARFR PAS)
February 15th, 22nd, 29th 2020
Food Research Laboratories of IARFR PAS, Olsztyn, Poland
Type of attendees
School children and teachers
Dr. Joanna Fotschki– biotechnologist and a food technologist. The main aim of her study is reduction of the immunoreactivity of cow’s and mare’s milk proteins. 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. Anita Ostaszyk– expert in the field of sensory quality food research and training in sensory analysis for the industry. Dr. Grzegorz Lamparski– expert in the field of sensory quality food research, specialised in using modern statistical chemometric techniques (PCA,CA,PLS, prefmap). 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. Dr habil. Iwona Grabowska– assistant professor of chemical sciences; she develops new electrochemical sensors and biosensors for application in medical diagnostics and food control. 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. Łucja Brzuzan– studies the effects of various dietary components on the gastrointestinal tract and biochemical blood parameters. Dr. Natalia Drabińska– her research interests comprise nutrition, specifically gluten-free diet. Dr. Dorota Szawara-Nowak– specialist in qualitative and quantitative analysis of biologically-active compounds of plant origin. Natalia Płatosz– specialist in qualitative and quantitative analysis of bioactive compounds and their metabolites. Marzena Lenkiewicz– works as a senior specialist in a microbiological laboratory. Danuta Rostek– technologist in the microbiological laboratory. Iwona Kieda – coordnator of #AnnualFoodAgenda events at IARFR PAS. Agnieszka Czura – coordnator of #AnnualFoodAgenda events at Maspex.