UNDER THE PATRONAJ: MINISTRY OF RESEARCH AND INNOVATION, RO LUCIAN BLAGA UNIVERSITY OF SIBIU, RO

Program Congress

Exhibitors

Sponsors:

HONORARY PRESIDENT Prof. Dr. h.c. Hubertus Lelieveld, EFFoSTT and EHEDG Executive Committee, GHI President, Netherlands CONGRESS PATRONAGE Prof. Ioan Bondrea Ph.D., Rector, Lucian Blaga University of Sibiu, Romania CONGRESS CHAIR Prof. Ovidiu TIŢA Ph.D., University Lucian Blaga, Sibiu, Romania CONGRESS CO-CHAIRS Prof. Mark Shamtsyan Ph. D., St. Petersburg State Institute of Technology, Technical University, St. Petersburg, Russia Prof. Nedovic Viktor, Ph. D., University of Belgrade, Serbia Prof. Liviu Gaceu Ph.D., Transilvania University of Brasov, Romania INTERNATIONAL SCIENTIFIC COMMITTEE Prof. Adrian Riviș Ph.D., University of Agronomic Science and Veterinary Medicine – Timișoara, Romania Prof. Adriana-Luminita FÎNARU, Ph.D., ”Vasile Alecsandri” University of Bacău, Bacău, Romania Prof. Brian McKennaPh.D., Scientific Coordinator, ETP Food for Life, Ireland Prof. Dr. Dietrich Knorr, Ph.D., Berlin University of Technology, IUFoST President, Germany Prof. Diana Banati, Ph.D., Executive and Scientific Director. International Life Science Institute, Brussels, Belgium Prof. Dumitru Mnerie Ph. D., University Politehnica Timisoara, Romania Prof. Dumitru Tucu, Ph. D., University Politehnica Timisoara,Romania Prof. Dan Vodnar, Ph. D., University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania Gabriela Mohan, Senior Researcher, Technological Information Centre Manager, National Research Institute for Food Bioresources Bucharest, Romania Prof. Ganesh Bora Ph. D., Mississippi State University , USA Prof. Gaceu Liviu Ph.D., Transilvania University of Brasov, Romania Prof. Gustavo Barbosa Ph. D., Washington State University, USA Prof. Dr. h.c. Hubertus Lelieveld, EFFoSTT and EHEDG Executive Committee, GHI President, The Netherlands Prof. Felicia Gligor Ph.D., University Lucian Blaga of Sibiu, Romania Prof. Henrik Zielinsky Ph. D.,, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Editor in Chief of Polish Journal of Food and Nutrition sciences, Poland Prof. Kata Galic Ph. D., University of Zagreb, Croacia Dr. Kostadin Fikiin Ph. D., Technical University of Sofia, Bulgaria Prof. Lilia Ahrne Ph. D., Director Department for Process & Technology Development, SIK, Gothenburg, Sweden, EFFoST President Ludvig Josefsberg Ph. D., EHEDG President, Senior Director at Tetra Pak Processing Systems Sweden Prof. Mathe Endre Ph.D., University of Debrecen, HU, Hungary Prof. Miklos Herdon Ph. D., University of Debrecen, Hungary Prof. Mona Popa Ph. D., University of Agronomic Science and Veterinary Medicine – Bucharest, Romania Prof. Nastasia Belc, Ph.D,General Director of the National Research Institute for Food Bioresources Bucharest, Romania Prof. Ovidiu Tita, Ph. D., University Lucian Blaga, Sibiu, Romania Prof. Patrizia Restani Ph. D., University of Milano, Italy Prof. Petru Alexe Ph.D.,”Dunărea de Jos” University of Galați, Romania Prof. Peter Raspor Ph.D., University of Ljubljana, Slovenia

Prof. Peter Siekel Ph. D., General director of the Naționale Agricultural and Food Centre,Bratislava, Slovakia Prof. Rimantas Venskutonis Ph. D., Kaunas University of Technology, Lithuania Prof. Tetiana Mostenska Ph. D.,, vice-rector of National University of Food Technologies, Kiev, Ukraine Prof. Viktor Nedovic Ph. D., University of Belgrade, Serbia Prof. Vladimir Kakurinov Ph. D., Consulting and Training Center “KEY” Republic of Macedonia Prof. Vladimir Telichkun, Ph. D., Hab., NUFT, Ukraine Prof. Werner Hofacker Ph. D., University of Applied Science, Konstanz, Germany Prof. Yaroslav Zasyadko Ph. D., vice-rector of National University of Food technologies, Kiev, Ukraine ORGANIZING COMMITTEE Prof. Ovidiu Tita Ph.D., University Lucian Blaga of Sibiu, Romania Eng. Mircea Ureche, General Manager Boromir SA, President of the Association of Specialists in Milling and Bakery in Romania Prof. Adrian Riviș Ph.D., University of Agronomic Science and Veterinary Medicine – Timișoara, Romania Prof. Liviu Gaceu Ph.D., Transilvania University of Brasov, Romania Prof. Dan Chicea Ph.D, Director of Doctoral School, University Lucian Blaga of Sibiu, Romania Prof. Gruia Romulus Ph.D., University Transilvania of Brasov, Romania Prof. Dumitru Tucu Ph.D., University Politehnica Timisoara, Romania Prof. Dumitru Mnerie Ph.D., University Politehnica Timisoara, Romania Prof. Felicia Gligor Ph.D., University Lucian Blaga of Sibiu, Romania Prof. Mihaela Tita Ph.D., University Lucian Blaga of Sibiu, Romania Prof. Neli Darie Ph.D., University Lucian Blaga of Sibiu, Romania Prof. Nastasia Belc, Ph.D,General Director of the National Research Institute for Food Bioresources Bucharest, Romania Prof. Oancea Simona Ph.D., University Lucian Blaga of Sibiu, Romania Prof. Popa Mona Ph.D., University of Agronomic Science and Veterinary Medicine – Bucureşti, Romania C.S. Sorin Corneliu Iorga, Ph.D, National Research Institute for Food Bioresources Bucharest, Romania Assoc. Prof. Cecilia Georgescu Ph.D., University Lucian Blaga of Sibiu, Romania Assoc. Prof. Cretu Monica Ph.D., University Lucian Blaga of Sibiu, Romania Assoc. Prof. Gabriela-Victoria Mnerie Ph.D., National R&D Institute forWelding and Materiel Testing (ISIM Timi;oara), Romania Assoc. Prof. Irina-Loredana IFRIM, Ph.D. , ”Vasile Alecsandri” University of Bacău, Bacău, Romania Assoc. Prof. Mironescu Monica Ph.D.,University Lucian Blaga of Sibiu, Romania Assoc. Prof. Mironescu Ion Ph.D.,University Lucian Blaga of Sibiu, Romania Assoc. Prof. Turtureanu Adrian Ph.D., University Lucian Blaga of Sibiu, Romania C.S.II. Alina Culetu, National Research Institute for Food Bioresources Bucharest, Romania C.S. Oana M. Dumitru Ph.D, National Research Institute for Food Bioresources Bucharest, Romania Lecturer Cristea Ramona, Ph.D.,University Lucian Blaga of Sibiu, Romania Lecturer Draghici Olga, Ph.D.,University Lucian Blaga of Sibiu, Romania Lecturer Danciu Cristina, Ph.D.,University Lucian Blaga of Sibiu, Romania Lecturer Iancu Maria Lidia, Ph.D.,University Lucian Blaga of Sibiu, Romania Lecturer Ketney Otto Ph.D.,University Lucian Blaga of Sibiu, Romania Lecturer Lengyel Ecaterina,Ph.D., University Lucian Blaga of Sibiu, Romania Lecturer Ognean Mihai, Ph.D., University Lucian Blaga of Sibiu, Romania Lecturer Ognean Claudia, Ph.D., University Lucian Blaga of Sibiu, Romania Lecturer Pacala Mariana, Ph.D., University Lucian Blaga of Sibiu, Romania Lecturer Gabriela Cioca, Ph.D., University Lucian Blaga of Sibiu, Romania Tifrea Anca Maria, Ph.D., University Lucian Blaga of Sibiu, Romania Frum Adina, Ph.D. Student, University Lucian Blaga of Sibiu, Romania Sandru Daniela, Ph.D., University Lucian Blaga of Sibiu, Romania Eng. Roșca Rodica, University Lucian Blaga of Sibiu, Romania

PLENARY COMMUNICATIONS 9TH CENTRAL EUROPEAN CONGRES ON FOOD

THURSDAY 24.05.2018

08:00 – 09:30 REGISTRATION OF PARTICIPANTS 09:30 – 10:00 OPENING SESSION – WELCOME 10.00 – 11.30 PLENARY SESSION I Chairs: Hubertus LELIEVELD, Liviu GACEU Location, room: University Lucian Blaga, Aula Magna, 10.00- 10.40 Validation of novel food processing

technologies Gustavo V. Barbosa-Cánovas, Washington State University, Pullman, Washington, United States.

10.40 – 11.10 Beer fermentation with immobilized yeast cells – the state of play, the perspective

Nedovic Viktor, University of Belgrade, Serbia

11.10 – 11.30 Berries value chain in Romania - challenges and results

Mona Elena Popa, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania

11.30 – 12.00 COFFEE BREAK 12.00 – 13.30 PLENARY SESSION I Chairs: Ovidiu TIȚA, Endre MATHE Location, room :University Lucian Blaga, Aula Magna, 12.00- 12.25 Hygienic engineering and design - theory

and practice Vladimir Kakurinov, Consulting and Training Centre KEY, Republic of Macedonia

12.25 – 12.50 Mushrooms as a source of bioactive compounds for food and production

Mark Shamtsyan, St. Petersburg State Institute of Technology, Russia

12.50-13.30 LUNCH -THE CAFE OF THE FACULTY OF MEDICINE 14:00 – 15:30 COMMUNICATION SESSION 1 Chairs: Vladimir KAKURINOV, Monica MIRONESCU Location, room: Hilton Hotel, Diamond 14.00 – 14.15 HILIC applications for food components and/or

contaminants analysis Tâmpu R.I., Fînaru A.L., Elfakir C.

14.15 – 14.30 Enhanced electrochemical detection of carbohydrates

Festinger N., Poštulková J., Smarzewska S., Metelka R., Ciesielski W.

14.30 – 14.45 Electroanalytical studies of sesamol Morawska K., Smarzewska S., Metelka R., Ciesielski W. 14.45 – 15.00 Physico-chemical and microbiological stability

study on fresh seabuckthorn (Hippophaerhamnoides) fruits

Popescu C., Manea Ş., Ivopol L., Popiniuc C., Dune A.

15.00 – 15.15 The influence of freezing on the phenolic content of three types of berries

Frum A., Georgescu C. , Gligor F., Lengyel E., Stegarus D., Tita O.

15.15 – 15.30 Intelligent valorisation of agro-food industrial waste into high value products

Popovici C., Migalatiev O., Golubi R., Caragia V., Cartasev A., Coev G., Bogdan N., Grumeza I.

15.30 – 15.45 COFFE BREAK

15.45 – 16.15 POSTER SESSION I Chairs: Olga DRĂGHICI, Adina FRUM Location, room: Hilton Hotel, Diamond 16:15 – 17 :15 COMMUNICATION SESSION 2 Chairs: Gustavo V. BARBOSA-CÁNOVAS, Mona POPA Location, room : Hilton Hotel, Diamond 16.15 – 16.30 Application of exopolysaccharide-producing

lactic acid bacteria isolated from sauerkraut as functional yoghurt starters

Upeksha K. Jayarathne, Chathudina J. Liyanage, H.R.N. Jinadasa and P. S. Fernando

16.30 – 16.45 A study of milk aggregation using dynamic light scattering

Chicea D.

16.45– 17.00 17.00-18.30

19.00

An integrated approach of food labelling Workshop: Food waste at the crossroads: where to? FESTIVE DINNER - HILTON HOTEL

Țucu D., Cernicova M. Sorin Iorga

THURSDAY 24.05.2018 ora 19:00, Hotel Ramada- Sedința Consiliului de conducere ASMP

FRIDAY 25.05.2018

Cel de-al XXVII-lea Simpozion anual alAsociației specialiștilor din morărit-panificație din România „Rolul fermentației în fabricarea produselor tradiționale românești”

Comitetul de organizare Comitetul științific Mircea Ureche Nastasia Belc Constantin Arseni Tița Ovidiu Ciopei Felicia Enuța Iorga Cinezanu Daniela Alina Culețu Gabriela Mohan Bicher Daniela Cristina Stanciu

Sesiune de comunicări științifice și expoziție,

Aula Mare a Facultății de Medicină ULB Sibiu, str. Lucian Blaga nr. 2A 9.00–9.15 Înregistrare 9.15–9.30

Sesiunea de deschidere Mircea Ureche,.Moara Cibin Sibiu Ovidiu Tița, ULB Sibiu Nastasia Belc, Director general INCDBA – IBA București Constantin Arseni, președinte ASMP

9.30–11.00 Sesiunea I. Prezentarea inițiativelor europene Moderatori: Liviu Gaceu, Ovidiu Tița

Global Harmonization Initiative (GHI) European Hygienic Engineering & Design Group (EHEDG) 11.00-11.15 Pauză de cafea 11.15-13.00 Sesiunea a II - a.Rolul fermentației în fabricarea produselor tradiționale românești

Moderatori: Constantin Arseni, Mircea Ureche Fermentarea/Fermentația– metodă de conservare și de îmbunătățire a calității nutriționale a

produselor de panificație Nastasia Belc, Gabriela Mohan, Luminița Catană, Monica Catană

Aspecte referitoare la rolul drojdiilor în industria fermentativă Adriana Dabija, IoanaRebenciuc, Georgiana Gabriela Codină

Factori care afectează proprietățile aluaturilor acide MihaiOgnean, ClaudiaFelicia Ognean

Drojdii și maile într-un singur produs Georgian Fuduli

Percepția consumatorilor asupra produselor tradiționale românești Alexandrina Sîrbu, Liliana Vasilescu

13.00- 13.30 Pauză 13.30 – 15.15 Sesiunea a III a. Alte subiecte relevante

Moderator: Nastasia Belc New solutions to automate and optimize quality control and analytic

Jürgen Willmann - Brabender Reducerea nivelului de acrilamidă în industria alimentară -Acrylway

Ana Maria Grigoriu, Cristian Gabriel Iacobescu, Anicuța Stoica, Ștefan Alexandru Valorificarea expertizei în cercetarea agroalimentără prin transfer de cunoștințe către mediul

economic privat în vederea obținerii de produse alimentare sigure și optimizate nutrițional Floarea Șerbancea, Nastasia Belc, Claudia Moșoiu, Bogdan Drăgancea, Aurelia Stănescu

Despre studiile ONG-urilor ce afecteaza (grav) producătorii din România Cristian Popa

Înlocuirea cu enzime a agenților chimici de stabilizare ai aluatului Camelia Arghire ,Georgiana Gabriela Codină

Enhancing Youth (18-26) Employability in Bakery Sector Sorin Iorga, Gabriela Mohan, Denisa Eglantina Duță, Oana Dumitru

Sesiunea a IV a. Prezentarea posterelor Moderator:Gabriela Mohan

Fiecare poster va fi prezentat de autorul desemnat de echipă, timp de 1 minut, pe baza posterului afișat pe ecran

Premierea lucrărilor

Postere Apostol L., Belc N., Iorga S. NEW RECIPES FOR FOOD - A RICH SOURCE OF NUTRIENTS Bicher D., Gherghel M. THE QUALITY OF PASTRY PRODUCTS MADE OF FERMENTED DOUGH, DETERMINED BY LABORATORY ANALYSES Chiș M.S, Păucean A, Man S, Muste S, Pop A. REINTERPRETATION OF CHEESE PIE USING SOURDOUGH MADE WITH STARTER CULTURE INSTED OF TRADITIONAL SOURDOUGH Culețu A., Duță D.E., Mohan G., Iorga E. CURRENT GLUTEN-FREE PRODUCTS MARKET Dobre A.A., Cucu E. M., Smeu I., Vătuiu I. CURRENT TECHNOLOGIES FOR RAPID DETECTION OF SALMONELLA IN FOOD PRODUCTS Gagiu V. EVOLUTION OF WHEAT, RYE AND TRITICALE CROPS IN ROMANIA DURING 1961 - 2016 AND CONTAMINATION WITH MYCOTOXINS IN THE CONTEXT OF CLIMATE CHANGE Grădinariu L., Asănăchescu S. PASTRY PRODUCTS MADE OF FERMENTED AND NON – FERMENTED DOUGH, PRODUCED BY THE STUDENTS FROM THE „GHEORGHE MIRON”, TECHNOLOGICAL HIGH SCHOOL IN CONSTANTA Mihai A.L., Negoiță M., Adascălului A.C., Iorga E., Belc N DETERMINATION OF ACRYLAMIDE LEVEL FROM BREED, BISCUITS AND OTHER SIMILAR PRODUCTS BY GAS CROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY Popa C., Cheran M. THE IMPORTANCE OF QUALITY OF FLOUR AS REFLECTED IN THE QUALITY OF BREAD Popa N.C., Tamba-Berehoiu R.M., Vișan L.V. SUPERIOR CAPITALIZATION OF OAT, BARLEY AND MILLET FLOURS IN ROMANIAN TRADITIONAL BAKERY PRODUCTS Șerbancea F., Stănescu A., Belc N. INSTRUMENTS FOR ANALYSIS OF FOOD PRODUCTS GENERATED BY MANAGEMENT OF KNOWLEDGE Tulbure A., Danciu C. THE CONTROL OF THE WHEAT RECEPTION IN THE ROMANIAN MILLING INDUSTRY. HAZARD ANALYSIS FROM THE RECEPTION TO THE CLEANING PROCESS Ungureanu E. L., Iorga E., Mustăţea G. ASSESSMENT OF HEAVY METAL CONTENT IN WHEAT FLOUR AVAILABLE ON THE BUCHAREST MARKET Zaharescu D., Gîrjoabă S. FRESH COW CHEESE USED TO FILL LEAVENED DOUGH Zahia M., Mulțescu M., Iorga E. TOTAL POLYPHENOLS, VITAMIN C AND ANTIOXIDANT CAPACITY BY PHOTOCHEMILUMINSCENCE OF SOME FRUITS AND VEGETABLES 19.00 Romanian traditional dinner- Hilton Hotel : Cămara Boierului

FRIDAY 25.05.2018 CEFOOD

09:00 – 10:30 COMMUNICATION SESSION 3 Chairs: Viktor NEDOVIC, Levente CZEGLEDI Location, room: Hilton Hotel, Diamond 09.00 – 09.15 Monitoring yeast cells size during fermentation using

dynamic light scattering Chicea D., Rei S., Leca C.

09.15– 09.30 Intellectual property policy enhancement in knowledge-based organizations

Titu M. A., Pop A. B., Tita Ovidiu., Titu S., Tita M.

09.30 – 09.45 Collaborative environment to design novel foods as crossroad between tradition, sustainability and innovation

Mironescu I.D., Mathe E., .Kostov G., Dupeux P., Piper O.

09.45 – 10.00 On some hidden risks of non-hygienic operation of the technical system on the quality of processed foods

Nagy V., Mnerie D., Mnerie G.V., Țucu D.

10.00 – 10.15 Development of DNA methods for the identification of food substitution by poultry species in meat and processed meat products

Czegledi L., Gulyas G., Csernus B., Simon A.

10.15 – 10.30 Phytochemical properties and exopolysaccharide production from apple peel

MelihG., Özlem A.

10.30 – 10.45 Vacuum drying characteristics of mahlab puree Gurlek G., Isleroglu H. 10.45-11.00 COFFE BREAK 11:00 – 12:30 COMMUNICATION SESSION 4 Chairs: Tatiana LISITSKAIA, Cecilia GEORGESCU Location, room: Hilton Hotel, Diamond 11.00 – 11.15 Biological activities of food wastes Ozlem A., Melih G., Tugba D. 11.15 – 11.30 Mushrooms as a source of bioactive compounds for food

and feed industries Shamtsyan M.

11.30 – 11.45 Freeze drying behaviour of kefir Isleroglu H. 11.45 – 12.00 Long term stabilized bovine and porcine hemoglobin solid

forms produced by spray and freeze drying with maltose Drvenica I., Stančić A., Bukara K., Kalušević A., Nedović V., Bugarski B., Ilić V.

12.00 – 12.15 Some topical issues about food nutritional labeling in Black Sea Region countries

Mnerie D., Shamtsyan M., Tița O., Gaceu L., Gubenia O., Stefanov S., Mnerie G. V.

12.15 – 13.00 POSTER SESSION II Chairs: Mihaela Adriana TIȚA, Cristina POPOVICI Location, room: Hilton Hotel, Diamond 13.00-14.00 LUNCH – HILTON HOTEL 14.00-19.00 Social Program 19.00 Romanian traditional dinner- Hilton Hotel : Cămara Boierului

FRIDAY 25.05.2018 CONFERENCE BIOATLAS

14:00-14:15 CONFERENCE BIOATLAS OPENING SESSION 14:15-16:00 PLENARY SESSION Chairs: Romulus GRUIA Location, room : Hilton Hotel, Diamond 14:15-15:00 Theories and techniques in the biocomplexity approach F. Munteanu 15:00 – 15:15 Development support of diversified food production and

agrotourism by innovative agroforestry education M. Herdon, J. Tamás, C. Burriel, L. Várallyai, P. Lengyel, J. Pancsira, Sz. Botos

15:15 – 15:30 Wine list optimization – a customer behaviour perspective I. Turcas, I.C. Enache 15:30 – 15:45 Etnopharmacology in Romania – past and future A. Marculescu 15:45– 16:00 Precision farming – present and perspective B. Ganesh 16:00-17:40- CONFERENCE MAIN SESSION 1 Chairs: Miklos HERDON, Ioan ENACHE Location, room : Hilton Hotel, Diamond 16:00-16:20 Wine road - an instrument for the promotion of rural

tourism in southern Dobrogea M. Popescu

16:20-16:40 Co-authorship network analysis of scientific articles on wine production

P. Lengyel, É. Török, J. Pancsira, I. Füzesi

16:40-17:00 A system of sustainable resource management indicators for restaurants

G. I. Florescu

17:00-17:20 Explore ict usage characteristics in business relationship of agro-food supply chain

S. Boros-Papp, L. Várallyai, Á. Péntek

17:20-17:40 Analysis of application of erp systems at hungarian meat companies

I. Füzesi, J. Felföldi, A. Csordás, P. Lengyel

17:40 – 18.00 POSTER SESSION I Location, room : Hilton Hotel, Diamond 19.00 Romanian traditional dinner- Hilton Hotel : Cămara Boierului

SATURDAY 26.05.2018 CEFOOD

09:00 – 10:30 CONFERENCE MAIN SESSION 2 Chairs:Mark SHAMTSYAN., Mihai OGNEAN Location, room : Hilton Hotel, Diamond 09.00 – 09.15 Mycotoxin exposure biomarkers and (un)regulated mycotoxins in

Croatia Šarkanj B.

09.15 – 09.30 Effect of anthocyanin-rich tart cherry extract on blood antioxidant status in a high fat diet induced obesity mouse model

Kun-Nemes A., Homoki J.R., Kiss R., Stündl L., Remenyik J.

09.30 – 09.45 The composition of bioactive compounds in wine and their possible influence on osteoporosis and on bone consolidation

Ciubara A. B., Tudor R. C., Tita O., Ciubara A.

09.45 – 10.00 Phytonutrients regulating cellular processes and their human health-promoting effects

Mathe E., Georgescu C., Turcus V., OlahNelli K., Neamtu A., Abid A., Diósi G., Szöke-Kovács R.

10.00 – 10.15 Interference between food and psychotropic medication Ciubara A. 10.15 – 10.30 Benefits of apilarnil – a Romanian product Doștețan-Abălaru C., Vlăsceanu G., Mironescu M. 10.30-11.00 COFFE BREAK 11.00 – 11.30 POSTER SESSION III Chairs: Nastasia BELC, Adrian TURTUREANU Location, room : Hilton Hotel, Diamond

13.00-14.00 LUNCH HILTON HOTEL

SATURDAY 26.05.2018

CONFERENCE BIOATLAS 09:00 – 11:00 CONFERENCE MAIN SESSION (CMS2) Chairs: Romulus GRUIA, Ioan ENACHE Location, room : Hilton Hotel, Diamond 09.00 – 09.20 Psycho – gastronomy study, with applications in „body

meloimpact” on direction of melo-psycho-nutrition R Gruia

09.20 – 09.40 Relation between corporate size and ICT usage in agro-food smes Sz. Botos , L. Várallyai, R. Szilágyi, J.Felföldi 09.40– 10.00 Correlation between chemical parameters of apple fruits and

postharvest quality preservation during storage G.V. Scaeteanu

10.00 – 10.20 Possibility of agri- and food industry applications in higher education

T. Kovács, L. Várallyai, R. Szilágyi

10.20– 10.40 Baked goods consumption habits in the gluten free diet T. Csapóné Riskó, Á. Péntek 10.40 – 11.00 Benefits of operating a webshop in rural development Á. Péntek, T. Csapóné Riskó

11.00 – 12.00 POSTER SESSION II Location, room: Hilton Hotel, Diamond

POSTERS BIOATLAS SESSION

Position Poster title Authors 1. Ayurvedic plants extracts embedded in a bioactive glass matrix for

antimicrobial thin films L. Floroian, L.Gaceu, A. Manea, D.Enache, Gh. Puchianu, M. Badea

2. Decision support system applications in the Hungarian food industry M. Herdon, A. S. Debrenti, A. Csordás 3. Study regarding the antioxidant activity of hidroalcoolic extract

lophanthus anisatus benth extract L.Gaceu, N.R.Samoilă

4. Research regarding the antioxidant activity of liposoluble grape skin extracts

O.B.Oprea, A.L.Voicila N.R. Samoila

5. Study on antibacterial effects of cinnamon essential oil and cinnamon extracts

A.Andris, R. Gruia

6. A look at tourism sustainability of riobamba- ecuador through economic indicators

C. M.Verdugo

7. Research regarding the antioxidant activity of liposoluble grape seed extracts

O.B.Oprea , N.R. Samoila, A.L.Voicila

8. Experimental research in haldling of human target on road events in montain turistic areas

W.Thierheimer.

9. Study case regarding the antimicrobian activity of lavandula extract O.B.Oprea, A.I.Adam 10. Short review upon some functional bakery products in romania O. B. Oprea, L.Gaceu

POSTERS: CEFOOD

THURSDAY 24.05.2018 POSTER SESSION I

Position Poster title Authors

1. Overview on bee hive products Doștețan-Abălaru C., Mironescu M., Vlăsceanu G. 2. Dalmatian autochthonous herbs’ aroma improvement and

novel nutraceuticals design by spray drying Drvenica I.,Kalušević A., Lević S., Bugarski B., Nedović V., Marijanović Z., RežekJambrak A., Bilušić T.

3. Rheologycal parameters of alternative cereal cookies Diósi G., Surányi B., JevcsákSz., Máthé E. 4. Characterization, antioxidant and antimicrobial activity of

essential oils and embedding them into biodegradable material followed by freeze-drying

Kokina M, Shamtsyan M, Nikšić M, Pantić M, Salević A, Kalušević A, Lević S, Nedović V, Despotović S, Pljevljakušić D, Šavikin K

5. Grape seeds addition influence on rheological behavior of dough

MironeasaS., IugaM.

6. Optimization of grape peels particle size and flour substitution in white wheat flour dough/

Mironeasa S., Iuga M., Zaharia D., Mironeasa C.

7. Effect of heating, pH and enzymatic activity on the content of furosine and antioxidant capacity of milk

Žilić S., PešićM., BaraćM., Stanojević S., GokmenV.

8. Thermal and alkaline stability of glycosidic and acylated forms of cereal anthocyanins

Žilić S, Simić M, Maksimović V., Dodig D. Vančetovićj., Grčić N.

9. Improving sensory characteristics and texture of fermented dairy fiber added

Tita, M.A.,Ketney O.,Bradauskienė V., Tamošaitienė L.

10. Recovery the food potential of products, by-products and residues of hemp seeds and artichoke - a source of valuable food supplements

Savescu P.

11. Research on improving the quality and food safety for tartinable cheeses

Tita, M.A., Ketney O.

12. Utilization of lyophilized jerusalem artichoke to bakery development

Babka B., Harmati A., Borsi N., Kaszás L.

13. Improving functionality of whole avocado powder by the addition of maltodextrin, inulin and xanthan gum

Koç B., Kerti M.

14. Valorisation of active compounds form spinach and radish leaves

Birtea (Măciucă) A.M., Tâmpu R.I., Patriciu O.-I., Tâmpu N.C., Herghelegiu E., Gavrilă L., Fînaru A.L.

15. Influence of wheat grain mechanical properties on grinding energy assessment

Danciu C., Tulbure A.

16. Analysis of the aromatic profile of beverages elderflowers Iancu M. L. 17. ESL milk – a novel product or myth Nayil Dinkci 18. ESL milk – one concept different technologies Nayil Dinkci 19. ESL milk – packaging Nayil Dinkci 20. Preservation properties of cheese manufactured with

vegetable rennet - a literature review Nitu S., Geicu-Cristea M., Popa O., Babeanu N.

21. The effect of different drying methods on the antioxidant properties of blackberry fruits

Stevanović S., Petrović T., Stevanović S., Leposavić A., Popović B.

22. Gluten free biscuits in local market from Sibiu Cherățoiu C.-M.,Ognean M., Ognean C.F, Danciu I. 23. Evaluation of the effects of raising agent and maturation

time on the gingerbread properties Tulbure A., Ognean M., Ognean C.F.

24. Grain protein content and thousand kernel weight of some Romanian winter barley genotypes

Vasilescu L., Sirbu A., Petcu E.

25. Assessment of the potential extract yield forsomeRomanian winter barley genotypes

Vasilescu L., Sirbu A., Petcu E.

26. Research regarding the electrodeposition of copper from acid electrolyte

Cretu C. M.

27. Isotopic analysis of honey imported from China and Ukraine

Cristea R, Lengyel E

28. Determination of food and feed protein and amino acid

composition by photometric methods Kiss D., Tóth Juhászné, R. Csapó J.

29. Miscellaneous bees honey and propolis integral antioxidant capacity estimated by PCL assay

Darie N.

FRIDAY 25.05.2018 POSTER SESSION II

Position Poster title Authors

1. Study of some effects on support metal trays resulting after the foodstuff lyophilization process

Mnerie G.V., Binchiciu E.F., Duma I., Mnerie D.

2. Drying kinetics of meat products under isothermal conditions

Draghici O.

3. Chemical characterization of some extracts from Romanian bilberry fruits

Georgescu C., Frum A.,Mironescu M., Mathe E.

4. Ubidecarenone quantification in food supplements - a novel hplc method / a new hplc method to assay resveratrol in food supplements

Gligor F, Crăciun I , Dobrea C, Chiş A.

5. Malolactic fermentation in red wines Lengyel E 6. Identification and quantification of some valuable volatile

compounds from indigenous distillates Lengyel E., Stegăruș D.

7. A new HPLC method to assay resveratrol in food supplements

Gligor F., Chiş A, Crăciun I.,Rus L., Dobrea C.

8. Biosynthesis of phytase on mediums with wheat bran Lisitskaia , V. Shmelyova 9. The influence of different sweeteners on in vitro starch

digestion on biscuits with wheat flour and whole barley flour

Nakov G.,Jukić M., Vasileva N., Stamatovska V., Necinova L., Koceva Komlenić D.

10. ESL milk – techniques for the detection of different heat loads

Dinkci N.

11. Dynamics of some polyphenolic compounds during vinification of grape varieties Cabernet Sauvignon

Lisov N., Madzgalj V., Čakar U., Despotović S., Petrović A., Gojković-BukaricaLj.

12. Extraction kinetic of resveratrol and total phenolic compounds during vinification of grape varieties Merlot and Smederevka

Petrović A., Lisov N., Madzgalj V., Čakar U., Despotović S., Gojković-BukaricaLj.

13. The extractive procedures of anthocyanin compounds in food macerates

Şandru D M.

14. The quantification ofesters from autochthonous plants with gc/fid system

Şandru D M.

15. Factors influencing wine-making authenticity in terms of geographical origin

Tița O., Radu E., Tița M.A., Stoica G., Anton S., Tița M.A.

16. Influence of accidental environmental and technological factors on wine quality in the region of Moldova

Tița O., Rebenciuc I.,Tița M., MihaiȚițu

17. Cadmium removal from diluted aqueous solutions by colloidal adsorption-flotation

Turtureanu A.

18. Antimicrobial activity of Kaqun water enriched with oxygen on pathogenic strainsPopa

Belyaev D., Mathe E., Mironescu M.

19. Honey authentication based on physicochemical properties, sugar content and δ13c isotopic signature

Geana E.-I., Ciucure C., Costinel D.

20. Determination of phenolic acids and flavonoids in honey by UHPLC-DAD-ESI/MS

Geana E.-I., Ciucure C.

21. Determination the nitrite content of traditional Romanian meat products

Jurcovan M., Nicolae F., Fănuța –Mihailă D., Galan C.

22. Assessment of contamination of dried thyme by aflatoxigenic fungi in period from 2012 to 2017

Grigoryan K.M., Hakobyan L.L., Sargsyan M.P, Ovsepyan V.

23. Biodegradable functionalized polymeric materials for food packaging applications

Popescu P. A., Popa M. E.

24. Methods and recommendations for improving the quality of fresh milk the farms dairy

Butoi S., Tita M., Butoi L., Pravariu L., Tita O.

25. New trends in risk assessment under ISO/IEC 17025: 2017 Savescu P., Poenaru M.M., Iacobescu F. 26. Influence of fortification of dairy products by

Pleurotusostreatus beta-glucans on product characteristics Antontceva E., Sorokin S., Sedykh V., Krasnikova L, Shamtsyan M.

27. Isolation of microorganisms with lipolytic activity from foodstuffs

Belyaev D., Mironescu M.., Kozlov G., Pushkarev M., Sorina B., Ștefania I.

28. Effect of calcium and magnesium from gluconate salts on white bread quality

Codină Georgiana Gabriela, DumitruZaharia, Adriana Dabija, Silviu Gabriel Stroe

29. Physicochemical and sensory properties of yogurt with acorn flour and apple fiber

Dabija, A., Oroian, M.A., Codină, G.G., Stroe, G.S.

31. Sericine, a novel food ingredient? Matran I, Stefan L, Cioca A

SATURDAY 25.05.2018 POSTER SESSION III

Position Poster title Authors 1. Effects of diferent methods of extraction on chemichal

properties of Ganodermalucidum extract Despotovic S., Pecic S., Veljovic M., Niksic M., Nedovic V., Klaus A., Leskosek-Cukalovic I.

2. Effect of wine packaging on sensory attributes and volatile composition

Coarfă E., Popa M. E.

3. Encapsulation essential oils for food packaging application Olaru G., Popa M. E. 4. Researches on vegetable products conservated by natural

acidification Iancu M. L., Moraru I.,Văduva A.V.

5. Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design

Jovanović J., Stefanović A., Šekuljica N., Knežević-Jugović Z.

6. Production of anthocyanin-rich powders by freeze drying Kalušević Ana, DespotovićSaša, LevićSteva, Veljović Mile, ČalijaBojan, ŽilićSlađana, Nedović Viktor

7. Production of hydrophobins from submerged cultured fungus Trichodermaviride for use in food industry

Khrapatov N. A., Kolesnikov B.A., Shamtsyan M.M.

8. Influence of Pleurotusostreatus beta-glucans on the growth and activity of certain lactic acid bacteria

Kokina M., Frioui M., Shamtsyan M., Sibirtsev V., Krasnikova L.

9. Bioactive compounds of citrus wastes Melih G., Özlem A. 10. Screening and extracting of bioactive compounds from

cucumber peels Melih G., Özlem A.

11. Diverse properties and food application of arabinoxylan extracted from wheat chaff at different conditions

Antov M., Đorđević T., Knežević-JugovićZ.

12. Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins

Knežević-Jugović Z., Culetu A., Duta D., MohanG., Jovanović J.

13. Obtaining of innovative foods from styrian pumpkin seeds – a sustainable resource in south-east Europe

Mironescu M., MironescuI.D.

14. Comparative analysis of yoghurts obtained with bioactive compounds

Constantinescu A., Tita M. A., Georgescu C.

15. Utilization of kiwifruit peels for bacterial cellulose production

Melih G., Ozlem A.

16. Buckwheat-white quinoa mixture for gluten-free beverages processing

Păcală M. L., Favier L., Brudiu L.

17. From mycelium to spores: neuroprotective potential of mosaic puffball (Handkeautriformis)

Petrović P., Carević M., Vunduk J., Klaus A.,Volić M., Đorđević V., Bugarski B.

18. Novel tacklings on food waste management - a bibliometrics research

Iorga Sorin, Dumitru Oana, Popa Mona Elena

19. Spray-dried particles with encapsulated saffron extract Trifković K., Kalušević A., Lević S., Balanč B., Bugarski B., Nedović V., Pittia P., Đorđević V

20. Liposomes with β-sitosterol as carriers for gentisic acid Balanč B., Jovanović A., Ota A., Đorđević V., Poklar-UlrihN., Nedović V., Bugarski B.

21. First sensory evaluation of jellyfish Catostylustagiappetizers by untrained panellists

Silva Teresa, Lopes Marco, Santos João, Patrício Henrique, Saraiva Ariana, Morais Zilda, Raposo António

22. Milk and dairy products consumers behavior and preferences in sibiu county from Romania

Constantinescu A., Tita M.A.,Tita O.,Batusaru C.

23. Competitiveness of a honeybee processing unit in the context of supply-demand

Cristea R.

24. Understanding the context in which it operates an organization in the food industry. Case study: brewery

Păcală M. L., Favier L., Brudiu L.

25. Educational market requirements in the field of food biotechnology in Romania

Mironescu M., Georgescu C., Mironescu I.D., Ognean M.

26. Differences of generations: how to engage a multigenerational workforce in wellbeing benefits

StatnickėG., Savanevičienė A.

27. Improving sensory characteristics and texture of fermented dairy fiber added

Tita, M.A., Ketney O., Bradauskienė V., Tamošaitienė L.

28. Research on improving the quality and food safety for tartinable cheeses

Tita, M.A., Ketney O.

29. Plantvalor –enhancing knowledge transfer and innovation in the field of plant-based food and non-food materials

Rätsep, R., Kaldmäe, H., Bleive, U., Kikas, A., Kersti, K., Pääso, P.

30. Comparative study of antioxidant activity of hydroalcoholic extracts from certain Romanian and Bulgarian plants

Oprea O.B., Gaceu L., Damyanova S.

31. Characterization of different chestnut varieties based on phenolic compounds profile and bioactive properties coupled with sugar and elemental composition

Ciucure C.T., Sandru C., Tita O., Botu M., Scutelnicu A., Geana E.-I.

32. Bioactive compounds from Cucurbita maxima: qualitative and quantitative screening

Sorescu Ana – Alexandra, Nuţă Alexandrina, Ion Rodica – Mariana, Radu Nicoleta

33. Total starch content and properties of two proso millet (panicummiliaceum l.) Varieties

JevcsákSz., Pesti-Asbóth G., BírónéMolnár P., Remenyik J., Murányi E., Diósi G., Sipos P.

34. Intestinal microbiome – its role in inducing and treating inflammatory rheumatismal diseases.

Chicea L.

35. The prevalence of coeliac disease in the world depends on wheat consumption

Bradauskienė V., Vaičiulytė-Funk L., Tamošaitienė L., Andruškienė J., Serin Y.

36. Anti-caries bubble gum Homoki J., Gyémánt G., Balogh P., Stündl L, Bíró-Molnár P. Szarvas M.M., Varadi J., Fenyvesi F., Kelentey B., Nemes J., Remenyik J.

37. Oral microbiota – how closely linked to our health? Chicea L., Stef L. 38. Effect of allithiamine in neuropathic pain sensation Biro A., Hegedus Cs., GyemantGy, Stundl L., Paholcsek

M.,Remenyik J. 39. Production of selenium enriched cheese RékaJuhásznéTóth, Dóra Kiss, JánosCsapó 40. Nutritional value of spirulina-added baby chocolates and

baby biscuits PAID OR NOT? Oya Irmak Sahin

GHI Seminar

In association with CEFood 2018 - the 9th Central European Congress on Food

http://ceefood.conferences.ulbsibiu.ro/2018/

Sibiu Hotel Hilton - Room Topaz

25 May 2018, 14:00-16:00

Programme

14:00 Science based globally harmonized food safety regulations – Huub Lelieveld 14:30 Ethics - Liviu Gaceu

15:00 Education and Science Communication in all languages for all – Dumitru Mnerie

15:30 Working Group Projects – Mark Shamtsyan and Vladimir Kakurinov

16:00 End of seminar.

General GHI meeting

Sibiu Hotel Hilton - Room Topaz,

25 May 2018, 16:15 - 17:30

Agenda

1. 1st GHI World Congress on Food Safety and Security, Leiden, The Netherlands, 24-28 March 2019

2. Working Group activities 3. GHI Ambassadors 4. Certificates for volunteers 5. Finances of GHI

donations congress book royalties charities GHI-Financials (renamed and no connection with GHI); removed from internet and

GHI website) 6. Any other points

EHEDG Seminar

Sibiu 25-26 may 2018

A. 25.05.2018: 10,00 – 11,00 Hall: Aula Magna, University Lucian Blaga

1. EHEDG in Romania - Activities and Objectives – Liviu Gaceu, Mona Popa

B. 26.05.2018: 9,00 – 14,00 Hall: Topaz, Hilton Hotel

1. Why EHEDG has been established in 1989? – Hubb Lelieveld

2. HYGIENIC DESIGN, FOOD SAFETY AND HUMAN BEHAVIOR – Vladimir Kakurinov

3. "EHEDG Romania - first steps and achievements" Liviu Gaceu and Mona Popa.

4. ACO, BASF, Calvatis – hygienic design case study in Romania – Cristian Neacsu, Adrian Dorca, Liviu Dumitru.

5. Discussions.