Conference Program

“Meat as a functional and pro-healthy part of our diet”


June 27th – 29th, 2018 – Poznań University of Life Sciences

Conference venue: Hotel 500, Tarnowo Podgórne near Poznań


June 27th (Wednesday)

Arrival of participants, their accommodation and registration (14:00 – 19:00)

16:00 – 18:00 – Visit at the Wielkopolska Lech Brewery

19:00 – 21.00 – Dinner at the Hotel 500 Tarnowo Podgórne near Poznań


June 28th (Thursday)

9:00 – 9:10 Opening ceremony

Session I


Dr. Dagmar A. Brüggemann (Max Rubner Institute in Kulmbach, Germany)

D.Sc. Hanna M. Baranowska (Poznan University of Life Sciences in Poznan, Poland)


9:10 – 9:40 Andrzej Sośnicki and Matt Culbertson: “The relevance of modern genetic technologies in sustainable pork production”

9:40 – 10:10 Agata Chmurzyńska: “Meat as a source of essential nutrients”

10:10 – 10:30 Discussion

10:30 – 11:00 Coffee break


Session II


Prof. Dr. Meltem Serdaroğlu (Ege University, Izmir, Turkey)

Prof. D.Sc. Małgorzata Darewicz (University of Warmia & Mazury in Olsztyn, Poland)


11:00 – 11:30 Leticia Mora, Marta Gallego, Fidel Toldrá: Bioactive peptides in meat and meat products

11:30 – 12:00 Anna Iwaniak, Małgorzata Darewicz, Piotr Minkiewicz: “Hybrid approach in the analysis meat proteins as the source of biopeptides”

12:00 – 12:30 Dorota Chorążyk and Wiesław Kopeć: Poultry meat as a potential source of extracts enriched in CRC (carnosine related compounds)

12:30 – 12:50 Discussion


12:50 – 14:00 Lunch/Poster view


Session III


Dr. Andrzej Sosnicki (Genus-PIC, Hendersonville, TN, U.S.A.)

Prof. D.Sc. Joanna Stadnik (University of Life Sciences in Lublin, Poland)


14:00 – 14:30 Niels T. Madsen, Niels-Henrik Grothe, Dirac Holger: “New trends in meat processing automation”

14:30 – 15:00 Jochen Weiss: “On the role of physical properties and processes in formulating meat products with functional ingredients”

15:00 – 15:30 Ryszard Kowalski, Adam Kostecki, Bożena Danyluk, Agnieszka Bilska, Stanisław Gwiazda: “Improvement of meat products quality – alternative curing”

15:30 – 16:00 Discussion

16:00 – 16:20 Coffee break


16:20 – 17:45 Short presentations / Poster discussion


Dr. Sabine Andrée (Max Rubner Institut in Kulmbach, Germany)

D.Sc. Marzena Zając (Agricultural University in Kraków, Poland)


16:20 – 16:35 Magdalena Efenberger-Szmechtyk, Agnieszka Nowak, Agata Czyżowska, Ilona Gałązka-Czarnecka: The effect of chokeberry leaves polyphenols on the shelf life of meat products stored in MAP.

16:35 – 16:50 Haluk Ergezer, Orhan Özünlü, Cerennur Serbest, Ramazan Gökçe: Effects of acorn extracts on antioxidative properties in beef patties.

16:50 – 17:05 Burcu Öztürk, Meltem Serdaroğlu, Sibel Kaya Bayram: Fiber-enriched and phosphate-free restructured chicken steaks: functional and technological attributes and quality changes during storage.

17:05 – 17:20 Adam Zwolan, Lech Adamczak, Magdalena Wirkowska-Wojdyła, Dorota Pietrzak: Effect of Black Seed extracts on changes in fats in standard poultry meat products.

17:20 – 17:45 – Poster discussion


19:00 – 24:00 Conference dinner


June 29th (Friday)

Session IV


Prof. Dr. Natalia Povarova (Odessa National Academy of Food Technologies in Odessa, Ukraine)

Prof. D.Sc. Wiesław Kopeć (Wroclaw University of Environmental and Life Sciences in Wrocław, Poland)


9:00 – 9:30 Magdalena Montowska and Emilia Fornal: “Peptidomics in food science – an advance from comparative to quantitative proteomics and peptide marker discovery”

9:30 – 10:00 Anna Pudło and Wiesław Kopeć: “Glucosaminoglycans from meat raw materials – isolation and use as a food ingredient”

10:00 – 10:30 Mieczysław Obiedziński, and Agnieszka M. Obiedzińska: “Pros and cons of animal fats – cunsumer’s attributes”

10:30 – 10:50 Discussion

10:50 – 11:10 Coffee break


11:10 – 12:25 Short presentations / Poster discussion


Prof. D.Sc. Wiesław Przybylski (Warsaw University of Life Sciences – SGGW in Warsaw, Poland)

D.Sc. Monika Modzelewska-Kapituła (University of Warmia & Mazury in Olsztyn, Poland)


11:10 – 11:25 Robert Gąsior, Aldona Kawęcka, Krzysztof Wojtycza, Jacek Sikora, Angelika Odrzywolska: Volatile Aroma Compounds in Meat from Polish Native Goat and Sheep Breeds using HS-SPME-GC/MS and GC-O.

11:25 – 11:40 Piotr Minkiewicz, Anna Iwaniak, Małgorzata Darewicz: New opportunities in the BIOPEP-UWM database, a tool for meat protein and peptide sequence analysis.

11:40 – 11:55 Krzysztof Przybył, Krzysztof Koszela, Jolanta Gawałek, Piotr Boniecki: Classification of selected puffing turkey meat based on texture and color analysis.

11:55 – 12:10 Anna Soletska and Vladyslav Hevryk: Ways to preserve the quality and safety of meat products.

12:10 – 12:25 – Poster discussion


12:25 – 12:35 Closing session and farewell

12:35 – 13:45 Lunch