Results

Importance of risk maps for mycotoxin contamination of agricultural crops (oral presentation)

The role of scientific research in increasing the performance of agro-food testing/ analysis (poster)

Pilot study for developing an interactive platform to facilitate communication between main actors in the food packaging chain (poster)

Influence of fat types on the fatty acids and trans fatty acids composition of biscuits (poster)

Characterization of Jerusalem artichoke as ingredient in bakery products (poster)

Soy protein hydrolysates in bakery products (poster)

Analysis of the amylose content of starch from different gluten-free flours (poster)

Improvement of food quality and safety during food processing: pilot plant experiments (prezentare orală)

Application of different purification techniques for the determination of acrylamide in potato crisps through GC-MS/MS (poster)

Diversification of gluten-free raw materials for development of bakery products (prezentare orală)