Lectury:

Bernardos Andrea_Food Safety and Food Quality

Bunesova Vera_Evaluation of probiotics and prebiotics in food_part1

Bunesova Vera_Evaluation of probiotics and prebiotics in food_part2

Bunesova Vera_Yogurt

Hallmann Ewelina_Bioactive compounds

Hallmann Ewelina_Food quality, nutrition and health

Kazimierczak Genata_GMO

Kloucek Pavel_Plant substances with antimicrobial activity af food preservatives

Koczoń Piotr_Alcoholic beverages and human beeing

Koczoń Piotr_Instrumental methods

Korzeniowska Małgorzata_Meat antioxidants benefits, risks, challenges

Kourimska Lenka_New methods in sensory analysis

Nastaj Maciej_Aspects of Whey Utilization_part1

Nastaj Maciej_Aspects of Whey Utilization_part2

Nastaj Maciej_Healthy dieting_part1

Nastaj Maciej_Healthy dieting_part2

Nastaj Maciej_Nutrition of physically active people_part1

Nastaj Maciej_Nutrition of physically active people_part2

Podszun Maren_Nutrient Herbal – Drug Interactions

Skrivanova Eva_Campylobacter spp.

Solowiej Bartosz_Diet and supplementation solutions – body type

Solowiej Bartosz_Food fortification. Benefits and risks of food fortification with folic acid

Solowiej Bartosz_Non-dairy protein supplements

Solowiej Bartosz_Processed cheese analogues technology.Technological and health role of whey proteins

Sulc Miloslav_Again, The Importance of Validation To Deliver Reliable Data

Vannucci Luca_ Food, microbiome and cancer_virtuous and dangerous liasons_part1

Vannucci Luca_ Food, microbiome and cancer_virtuous and dangerous liasons_part2

Vannucci Luca_ Food, microbiome and cancer_virtuous and dangerous liasons_part3

Vlkova Eva_Detection of Salmonella and Campylobacter in Food Samples

University: Prezentations

UNIVERSITÄT HOHENHEIM

SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES

UNIVERSITY OF BARCELONA

UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES

UNIVERSITY OF TASMANIA

 

Student presentation: