“Science SOS” finale

EIT Food #AnnualFoodAgenda action called “Science SOS – let’s talk about food” has just come to an end. Institute of Animal Reproduction an Food Research PAS invited teachers, tutors and organisers of food-related events to book online visits of food scientists and let their audience learn about healthy eating habits. We held 23 interactive visits with around 600 consumers – teachers, pupils, students and agri-food specialists. Thanks to an online format of the events we engaged with groups from various parts of Poland, including RIS regions.

Why is it worth to choose fish from controlled environments? How to handle food to avoid microbiological cross-contamination? What should we do when we have symptoms of gluten intolerance? #AnnualFoodAgenda “Science SOS” offered meetings with microbiologists, food technologists, biotechnologist, ichtiologist and experts in molecular biology. We talked about myths around the quality of fish from breeding tanks and took a closer look at sugars naturally present in fruits and vegetables. The consumers discovered why food producers reach for ancient crops, and why we should not eliminate gluten from our diet without medical consultation. We got an insight into the bacteria causing food poisoning and look at biofilm forming our e.g. our teeth. The topics available included also nutritional programming, the pro-health properties of raspberries and controversies around meat in our diet.

Each interactive meeting was concluded with a Kahoot-aided quiz testing participants’ understanding of the knowledge presented. Satisfaction surveys were also sent out.

As much as 58% and 27% of respondents rated the event as ‘I liked it very much’ and ‘I liked it’, respectively. 80% of the consumers questioned stated gaining new knowledge on heathy eating, with 63% declared efforts to use it in their daily lives. of them Around 64% of people engaged also claimed that initiatives like “Science SOS”, which entail meetings with food researchers, help to boost consumers’ trust in the food system.

 

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Phages for safe poultry ​– EIT Food C-SNIPER

Every year more than 200k Europeans are diagnosed with campylobacteriosis, a food-borne disease caused by Campylobacter bacteria found in the digestive tract of birds and mammals.

The consumption of poultry products, especially chicken meat, is considered the most common route for human campylobacteriosis. And it is very easy to become infected – as many as 30% of infections are caused by improper handling of raw meat in our kitchens!

Within the C-SNIPER project, 5 European partners (AZTI, Institute of Animal Reproduction and Food Research PAS, University of Turin, Phage Technology Center GmbH and O.R.A. Società Agricola) aim to reduce the prevalence of Campylobacter in poultry through the development and validation of an innovative phage-based mitigation strategy that can be integrated into existing hygiene protocols.

 

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Researchers’ Night with EIT Food

On 27th of November we will celebrate the European Researchers’ Night for the 15th time! On this occasion, researchers from the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn will conduct a series of 15 online lectures for schoolchildren. The lectures prepared within the EIT Food #AnnualFoodAgenda project will address the most interesting topics in the area of food, nutrition and health. (więcej…)

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Connecting the dots: the complexity of food systems

Food systems are complex, and we can all play a part in ensuring that they are resilient and sustainable. The many pieces that form the food system jigsaw puzzle can fit together as easily as they can break apart, and it is up to us to ensure they remain connected. This video illustrates this complexity and suggests way that people can cooperate to ensure that growing populations are fed in harmony with the environment.
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MEDIA PATRONAGE


 

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World Food Day with EIT Food

1.3 billion tons worldwide, 88 million tons in the European Union, 9 million tons in Poland – this is the amount of food that goes to the garbage every year. We waste food en masse and thoughtlessly. We the consumers have the most on our conscience, but we can change it! Let’s start from the kitchen! On October 17 and 18, the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences and the Food Bank in Olsztyn invite you to an intergenerational culinary workshops, during which we will learn how to cook healthy and in accordance with the zero waste movement. (więcej…)

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Too good to waste!

EIT Food #AnnualFoodAgenda presents „Too good to wast” short movie featuring the topics of food waste in the supply chain, its ecological imprint, and the urgency for sustainable diets and conscious consumer behaviours. With this video we wish to inspire all generations, regardless whether you are a pupil, adult or senior, to reflect on your everyday shopping, cooking and eating habits, and become local agents of change towards reduced food waste around the world.

 

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MOOC on food safety and consumer protection

Food safety is a highly controlled in the European Union. One aspect that is often underestimated is the migration of chemicals from food contact materials and packaging into food and drinks that we consume daily. In particular, the chemicals that – at low doses and for extended time – may impact our vulnerable endocrine system. The effects become evident when we think about the reduced male fertility, the anticipated female puberty and the thyroid and metabolic disturbances on the rise in our societies. (więcej…)

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