The participants of the workshop will have the opportunity to get insight of the following topics: multifunctional use of raw materials; the potential of use of plant protein products in industrial production; new, specific solutions of natural products encouraging children and youth to eat healthy; biotechnological production of lactobionic acid and its use in food; effect of edible shells and biodegradable packaging on the shelf-life of products; innovations in processing of fermented cabbage juice, changes of biologically active compounds and volatile compounds of coffee during roasting, effect of the fermentation term on technological and pre biotic properties of rye bread; processing of male bee brood homogenates, as well as information will be provided on studies at the Faculty of Food Technologies of the University of Agriculture.
