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Researchers are encouraging teachers to work together to promote healthy eating habits and career opportunities in the agri-food sector for young people. This is all within the framework of the international ‘Food Educators’ programme, which offers free, easily accessible and up-to-date science-based food education materials. They are useful for biology and chemistry lessons, but also for economics and business, English or any other extracurricular activities.

– Teachers play a key role in education, and for scientists they are partners in bringing the latest knowledge to the next generation. We meet their needs by offering free and attractive educational materials – says Justyna Banasiak, project coordinator on behalf of IARFR, which is programme’s ambassador in Poland.

The materials address current and relevant topics, e.g. what does healthy or sustainable eating mean, how to read and understand food labels, what is food waste and loss about.

They also introduce jobs in the agri-food sector (e.g. food sensory analysis scientist, breeder of insects as alternative protein sources, or food photographer) and food-related professions, and develop an entrepreneurial attitude in students, e.g. by developing a plan to launch their product on the market.

THEMES AND TOPICS

The core of the programme is made up of ready-to-use lesson plans in the broad field of nutrition education, adapted for students aged 6-18 (the specific age group is indicated in each scenario). They are based on a model of active student involvement – combining elements of teamwork, role play, communication, experimentation and student-led discussion.

The scenarios are grouped into four themes: Food and health, Food and sustainability, Food science and the food system, Jobs and careers in the agri-food sector.

There are also plenty of experiments in the materials – with apples, which addresses the browning of fresh fruit and vegetables and the associated issue of food waste, or with yeast fermentation, where students learn about micro-organisms using bread as an everyday example. There are also lessons encouraging them to create a sustainable pasta recipe and design their own plant-based milk alternative.

Each lesson scenario includes additional materials, e.g. a worksheet for the student, a presentation or a worksheet for the teacher with additional tips for conducting the lesson. The scenarios also contain additional materials, including materials developed by our Institute’s scientists: podcasts, infographics, videos, or external articles from reliable and verified sources.

All these materials can be downloaded free of charge – just register HERE.

After implementing lessons based on the scenarios, teachers are expected to complete a short questionnaire, which will allow us to update and improve the materials – Justyna Banasiak points out. Every teacher who gets involved in our project will receive a certificate of participation in the international Food Educators project.

CELEBRATE WORLD FOOD DAY WITH US!

An opportunity to use the materials offered in the FoodEducators programme could be World Food Day, which is celebrated on 16 October.

Activity Weeks are taking place from 14-26 October. – We are proposing three different activities: creating a cookbook based on the idea of zero waste, learning how to check the credibility of online sources in the “Food influencer challenge”, and building awareness of sustainability, by organising a school picnic. You can join in all the activities or selected ones – explains Justyna Banasiak.

Download the brochure HERE.

CAREER DAYS

In addition, the FoodEducators programme organises Career Days every year, aimed at secondary school students. These are open to groups who register for the programme, download materials and complete a questionnaire.

The next Career Days will take place in December at the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn. Details coming soon!

About FoodEducators

FoodEducators is part of the EIT Food community, the largest and most dynamic food innovation network in the world, supported by the European Institute of Innovation and Technology (EIT). The programme is implemented in more than 10 European countries. In Poland, it is implemented and represented by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn. Learn more: www.foodeducators.eu.

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The Virtual Research Institute has settled its third nationwide competition for research funding in the field of medical biotechnology. Two winning research projects have been selected to receive funding of around PLN 119 million. The Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences is a partner in one of the two winning consortia. Our scientists will work on a new technology for early diagnosis of cardiovascular complications accompanying oncological therapies.

The project entitled. ‘Personalised vascular endothelial diagnostics in oncology therapy; towards modern vasculo-oncology’ has received funding of almost PLN 79 million.

It is being implemented by a consortium consisting of a team of researchers representing: Jagiellonian University, the Ludwik Hirszfeld Institute of Immunology and Experimental Therapy of the Polish Academy of Sciences (PAS) in Wrocław, the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences (PAS) in Olsztyn, the Medical University of Gdańsk, the Maria Skłodowska-Curie National Institute of Oncology – National Research Institute in Gliwice, and the Warsaw University of Technology. The team’s leader is Professor Stefan Chłopicki of the Jagiellonian University.

As the researchers point out, changes observed in the vascular endothelium (i.e. the highly specialised lining of blood and lymphatic vessels) precede pathological changes in the cardiovascular system. Therefore, their diagnosis can detect early cardiovascular disorders resulting from complications of cancer therapies.

The aim of the research team is therefore to develop new electrochemical aptamer technology, using aptamers and other original methodological solutions. Aptamers are advanced receptors; the team of Dr Iwona Grabowska from the Department of Bioelectroanalytics of our Institute specialises in their application.

These are DNA or RNA sequences that have been engineered in laboratories to bind only one specific molecule – in this case, compounds indicative of vascular endothelial damage. – Aptamers have only recently been used in science, which is why there is still so much to learn. However, they are highly selective and it is already known that they have great potential for wide application – emphasises Iwona Grabowska.

The new technology will use new synthesised and optimised aptamers and an electrochemical detection platform. – The electrochemical method is characterised by high sensitivity, allowing us to detect even single molecules – the scientist points out.

The researchers argue that the new technology developed as part of the project will not only pave the way for modern vasculo-oncology (relating to blood vessels), but will also open up completely new directions for the development of diagnostics accompanying many other diseases associated with endothelial dysfunction.

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The Virtual Research Institute (Polish: Wirtualny Instytut Badawczy – WIB) is an innovative research funding programme with high commercialisation potential in one of society’s key areas – medical biotechnology.

The Managing Entity of the WIB programme, which is responsible for organising and conducting competitions, is the Łukasiewicz Research Network – PORT Polski Ośrodek Rozwoju Technologii from Wrocław.

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Upcycling is a higher form of recycling. It involves using by-products in such a way that a higher value product is obtained than the original one. An example in the food industry is the processing of fruit pomace. As scientists point out, pomace is in fact a rich source of health-promoting bioactive compounds.

29 September is International Day of Awareness of Food Loss and Waste, established by the United Nations. According to UN estimates, more than one billion tonnes of food went into the rubbish in 2022.

– The idea of upcycling is part of the trend towards a closed-loop economy, one of the goals of which is to reduce the amount of by-products produced. Therefore, upcycling is being promoted more and more loudly in the food industry. Science is also coming to the rescue – emphasizes Dr Bartosz Fotschki from the Biological Function of Food Team of our Institute.

According to estimates, approximately 400,000 tonnes of waste are produced annually in fruit and vegetable processing in Poland. These can include, among others, onion plant husks, marc, peelings from root vegetables, leafy cuttings and seeds. These products are most often used to produce compost or biogas. One trend is also to extract natural food colourings from them for use in the production of beverages, confectionery and bakery products, dairy products and ready meals.

The Polish juice industry is at the forefront of Europe. However, the production of juices or nectars produces a very large amount of pomace, i.e. residues of seeds, fruit or vegetables. It turns out that these by-products are a rich source of health-promoting ingredients.

– Such pomace is in fact a source of many valuable bioactive compounds with great health-promoting potential. Apple pomace, for example, contains a great ammount of dietary fibre, which, if properly prepared, could support the function of our intestines and serve as food for the bacteria in them. Proper stimulation of the intestinal microbiome with dietary fibre causes these micro-organisms to start secreting various metabolites and compounds beneficial to our health – says the scientist.

And how can such pomace be used? – For example, they can be dried and then ground and added as an ingredient to bars or muesli. On the other hand, if you separate the seeds from the pomace, you can press oil from it. Our team has repeatedly tested oils from e.g. raspberry, strawberry and blackcurrant seeds and found that they are all extremely rich in nutritionally valuable fatty acids and other bioactive compounds. Producing them from fruit pomace could be another valuable direction for the use of this by-product, according to Bartosz Fotschki.

This also fits in with the growing trend of functional foods, i.e. value-added foods with extra health benefits. In addition, fruit oils from, for example, raspberry seeds are also used in cosmetology.

In the upcycling of pomace, the Polish food industry is only taking its first steps. – However, we see a regular increase in interest in this topic, also in research project grants awarded. Certainly, it is mainly entrepreneurs who have to be willing to get involved and invest, but I think the potential is very high – the researcher points out.

So why bet on upcycling? – Using pomace as an example, we can see that with relatively little effort we can reduce the amount of waste and use its huge health-promoting potential – he concludes.

Currently, Dr Bartosz Fotschki is heading the scientific part of a research and implementation project for the development and implementation of innovative functional foods aimed at the prevention of diet-related diseases. The project is funded by the National Centre for Research and Development as part of the Nutritech: nutrition in the light of the challenges of improving societal wellbeing and climate change.

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The annual horse breeders’ festival is gaining popularity among both Polish Konik experts and fans of nature and Polish heritage. This year’s 9th edition was held on 6-7 September. The event was hosted by the Research Station of the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Popielno. – We are delighted that every year the Weekend with Polish Konik gains more and more supporters – pointed out Dr Mamadou Bah, head of the station, during the opening ceremony.

Participants in the event were welcomed by Dr Mamadou Bah and Aleksandra Szymborska, who looks after the breeding of the Polish Konik horses in Popielno – a native breed derived from wild horses, the tarpan. During the opening ceremony, the importance of the event was emphasised, which is becoming more and more popular with the public every year. The prestige of the ‘Weekend with Polish Konik’ is also evidenced by this year’s guests, including representatives of horse breeders’ associations, members of the Polish Academy of Sciences, representatives of scientific and academic institutions, etc.

The first day featured the performance trials of Polish horses, for which a total of 19 horses were entered. Performance trials are ‘examinations’ developed for a specific breed of horse. Their purpose is to assess the performance requirements adopted for a given breed. The Commission pays attention to, among other things, the horse’s behaviour, speed or physical parameters evaluated at the performance test. A horse from the research station in Popielno also entered the performance test. Eventually, 15 horses completed the trials with positive results. In harness trials, 2 mares and 1 stallion were successful. In the riding trials, 12 mares took part. The horses with the best results were awarded cups.

In the harness trials, special attention was drawn to the stallion Grosz P, who finished with an excellent score of 34 points. The stallion, owned and bred by the research station in Popielno, was awarded the cup for the best performed basic field harness trial. The preparation of the horse and the driving of the carriage were handled by an employee of our station, Jacek Lipka.

The judging committee, appointed by the Polish Horse Breeders Association (PZHK) in Warsaw, consisted of Adam Domżała, director of the Warmia and Mazury Horse Breeders Association, Jan L. Slomiany, chairman of the Polish Horse Stud Book Commission, Prof. Zbigniew Jaworski and Patrycja Wojciechowska from the PZHK Stud Book and Identification Department. After the end of the trials, the commission also carried out the licensing and verification of the horses. As a result of the bonus assessment (i.e. the evaluation of the animal’s breeding and performance value), the stallion Gambit P from the breeding of the research station in Popielno scored 81 points. It is worth noting that horses receiving more than 80 points are considered to be of exceptional breeding value. On the same day, two mares entering the bonus verification were assessed. The mare Wiechlina finished the assessment with a score of 78 points, and the mare Dawka received 79 points, which shows a high level of breeding.

Foals Assessment

On the second day of the event, the presentation and evaluation of foals took place. There were 15 foals on the entry list, 9 of which came from the breeding of the Research Station of the Polish Academy of Sciences in Popielno and 6 belonged to private breeders. The committee composed of: Adam Domżała, Prof. Marta Siemieniuch, an expert in the physiology and pathology of animal reproduction and horse breeding and use, and Marek Niewiński, director of the Provincial Horse Breeders’ Association in Białystok, conducted the premiuming of the young horses.

The highest scored foal was Weksel P, the offspring of the stallion Batial P and the mare Wiechlina, bred by the IARFR PAS research station in Popielno. The stallion Gwiazdor P, also a son of the stallion Batial P, also deserves an honourable mention and was awarded second place. Third place went to the mare Legalna M from the breeding of Sławomir Niedbalski. It is worth noting that this year the mare Lotka M from the breeding of Sławomir Niedbalski placed her progeny on the podium for the third time in a row, which confirms the continuation of the high breeding level of this line.

Our sincere congratulations to all breeders, riders and drivers. Thanks and appreciation also go to all those involved in the preparation of the horses for the trials and judging.

Photo Michał Janiak

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At the end of August, we hosted representatives of the Korean Agri-Food Technology Promotion Agency KOAT at our Institute. Research, offers designed for business and the Institute’s international projects were discussed at the new headquarters.

The aim of the delegation was to strengthen relations with local entrepreneurs, government authorities and scientific and research institutions that are working on the agri-food market development, taking into account the characteristics of the region and the challenges of the food chain. The visit of the Korean delegation to the region was coordinated by the Marshal’s Office of the Warmia and Mazury Voivodeship.

– Poland is already in seventh place in the ranking of countries with which South Korea cooperates. Increasing imports and exports from both countries are observed. Our country is listed among those with the greatest potential, the Marshal’s Office highlights.

During their visit to the Institute, guests from KOAT had the opportunity to learn about the areas of work of our scientists, including activities for high-quality food, one of the smart specialisations of our region. Cooperation with business is an integral part of the Institute’s activities, as the guests found out when they got to know the core facilities – laboratories that offer external entities and companies research resources, access to equipment, technology or specialised consultations – all according to their needs and at the highest level.

– We are delighted to have hosted the KOAT representatives at our new premises, where we had the opportunity to present the level, but also the scale, of our activities, including those in the international arena. We hope that this visit will result in future joint activities in areas related to food and its production – says Michał Żurek, General Affairs Director.

Photo W. Fabiszewski

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Products that support the digestive tract or reduce the risk of overweight and obesity – consumers are increasingly looking for value-added foods with extra health benefits. Scientists see this trend as a chance to prevent noncommunicable diseases (NCDs).

– There is a growing body of research that points to the beneficial effects on human health of specific substances present in and added to foods. These include probiotics, prebiotics, vitamins, dietary fibre, but also natural antioxidants, minerals or good fats from the omega-3 group. Manufacturers are even outdoing each other in creating innovative proposals, because consumers expect this, which results in the development of the functional food market – emphasise food researchers from the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Dr Joanna Fotschki and Dr Lidia Markiewicz, in an interview for Science in Poland news platform.

They add that there is also scientific evidence that functional food ingredients can have an impact on the prevention of chronic diseases, cardiovascular diseases, gastrointestinal disorders and neurological diseases.

– It is in functional foods that help in the prevention of civilisation-related diseases, e.g. diet-related diseases, including supporting the maintenance of proper body weight and alleviating the consequences of metabolic disorders such as diabetes – they point out.

Both scientists work in the Team of Immunology and Food Microbiology of our Institute, where they research the impact of dietary ingredients contained in food on the human body, e.g. on the immune or digestive systems.

Currently, Dr Lidia Markiewicz is leading a task in a project on combining fruit ingredients with vegetable ingredients or with a postbiotic (i.e. a bioactive ingredient made from probiotic bacteria) to increase the nutritional and health-promoting values of such mousses. Dr Joanna Fotschki, on the other hand, is concerned with the development of functional food additives derived from food processing by-products, i.e. raw materials that are not used by industry on a daily basis.

Functional foods are new foods that have been developed to have a positive effect on the body. – In order to be considered functional, a food must contain – in addition to natural ingredients – an increased concentration of some active substance that does not naturally occur in the food in question or is present in small amounts. The simplest example of a functional food, which has been known for years, is iodised salt, as an adequate dose of iodine is necessary for the production of thyroid hormones – says Joanna Fotschki.

She adds that it can also be a food without an ingredient, e.g. gluten, lactose, sugar or salt. In addition, the latest definitions also take into account the content of live micro-organisms with potential health-promoting or disease-preventing effects. An example is yoghurt drinks, where there are billions of live bacteria cultures in a single bottle.

The most popular products include dairy products (e.g. yoghurt), cereals, drinks or bars. – We can divide them into products aimed at a selected group of consumers, e.g. pregnant women or athletes, or into product categories in terms of the effect we want to achieve, e.g. supporting the functioning of the digestive tract, counteracting stress, reducing the risk of overweight and obesity – says Joanna Fotschki.

Compared to dietary supplements, functional foods are often better absorbed.  – Nutrients found in food and consumed as part of a meal are often more bioavailable than supplements in the form of capsules, tablets, gels or powders. This means that our bodies are better able to assimilate the nutrients and thus benefit more from functional foods, in which the bioavailability of these nutrients is higher – emphasises Joanna Fotschki.

At the same time, Lidia Markiewicz reminds us that in order to obtain the health-promoting properties of functional foods, one must wait for the effect – it will not happen immediately after consumption. – It is also worth mentioning that you should choose functional products with the lowest possible level of processing and the presence of bioactive compounds with scientifically proven effects in their composition – she adds.

When asked about trends in functional foods in global science, Lidia Markiewicz points to several research directions: research into dietary fibre (food fortification and the search for/characterisation of new sources of fibre, including from food production side streams, i.e. from cocoa bean husks, grape pomace or legume hulls, for example), fermented foods and ‘good fats’ (e.g. omega-3 fatty acids).

– The increasing interest in functional foods is mainly due to the growing awareness of consumers, and these consumers, having easy and wide access to information (internet, social media), are looking for value-added foods, the consumption of which will bring them additional benefits. Probably the key in this phenomenon is precisely the access to information, however, the source and reliability of which are not always verified by consumers. This is why the role of food producers is so important here, so that the information they place on packaging does not follow what the consumer wants to read, but provides reliable information about the product and its ingredients – points out Lidia Markiewicz.

– I think that soon, under pressure from consumers, even “ordinary” food will have to have certain features assigned or highlighted in order to compete with functional food, while “ordinary” food of good quality is already in itself a source of valuable nutrients and health-promoting ingredients – she adds.

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