How to keep food fresh using the laws of physics? What is a refractometer? What carbon footprint do we leave behind when buying strawberries in December? Do mould fungi play the role of villains or superheroes in the context of climate change?

We’ll seek answers to these and other questions during a series of workshops prepared in cooperation with Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology.

High pressure food

4 October at 12:00
Registration »

To keep our food fresh longer, we subject it to thermal or chemical treatment. Unfortunately, products processed in this way lose their taste and nutritional value. An alternative has appeared recently in the form of the so-called high-pressure processing (HPP). It involves exposing products to high hydrostatic pressure, with a value of up to 6,000 atmospheres. Food preserved by this method is properly protected, doesn’t lose its natural colour, and at the same time it tastes like a fresh product and preserves nutrients. During the workshop, we’ll examine the quality of various food products and learn more about the HPP technique.

Conducted by: Dr hab. Eng. Krystian Marszałek

Biosafety: mould and mycotoxins

6 October 2019 at 11:00
Registration »

Cereals are the basic raw material used for food production around the world. How does the climate crisis affect agriculture? Land is degraded, drought and heat destroy the crops, yields are small, and agricultural products are becoming more and more expensive. Cereals are being colonised by mould and their mycotoxins. During the workshop we’ll learn new solutions that can improve the condition of plants and crop performance in changing environmental conditions.

Conducted by: Dr hab. Eng. Marcin Bryła

Biosafety: bacteria

6 October 2019 at 12:00
Registration »

Food products are a natural habitat for microbes. Among the bacteria found in food, there are both those that protect our immune system and those that cause food poisoning and serious illnesses. What shall we eat to feel safe? What products are a potential source of pathogenic bacteria? During the workshop, we’ll unmask invisible inhabitants of our food and learn to prepare meals in a safely manner. We’ll also learn about lactic acid bacteria, thanks to which we can make tasty and healthy pickles.

Conducted by: MSc Eng. Justyna Nasiłowska, Dr Eng. Katarzyna Piasecka-Jóźwiak

When and where?

4-6 October

Copernicus Science Centre, auditorium or foyer

Free admission, registration is required