Young researchers present food safety and technology findings in Poland

The 23rd Scientific Conference of Young Researchers, titled ‘Food Safety and Quality,’ was held at the University of Warmia and Mazury (UWM) to showcase advancements in food production, nutrition, and safety.

Participants presented research across three main themes: food technology, dietetics and health, and food safety and quality. Key topics included the impact of dietary fats on metabolism, the immunomodulatory properties of yogurt bacteria, microbiological threats such as Listeria monocytogenes, and the safety of new food processing technologies.

The event emphasized the transition of scientific research into industrial innovation. Notable award recipients included Patrycja Topka for research on bioactive-enriched chocolates, Agnieszka Bachmura for studies on dietary fats and skin lipid metabolism, Oskar Nowak for work on hybrid meat-plant products, and Jakub Kasar for research on the regulatory effects of yogurt bacteria proteins.