Upcycling in the food industry: by-product potential
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…
9th Weekend with Polish Konik horses [report]
The annual horse breeders’ festival is gaining popularity among both Polish Konik experts and fans of nature and Polish heritage…
Packaging Day: education still needed
Although our awareness of the proper handling of food packaging continues to grow, the need for education on, for example, knowing the symbols on packaging or recycling…
VI edition of Symposium: Perspectives in biodiversity protection
The aim of the Symposium is to exchange scientific and practical experiences and to integrate the community of researchers and practitioners…
Representatives from the Korean Agri-Food Technology Promotion Agency KOAT visited the Institute
At the end of August, we hosted representatives of the Korean Agri-Food Technology Promotion Agency…
Researchers: functional foods to help prevent lifestyle diseases
Products that support the digestive tract or reduce the risk of overweight and obesity – consumers are increasingly looking for…
Sylwia Judycka is the winner of the 2024 Dayong Gao Young Investigator Award
Established in 2019, the Dayong Gao Young Investigator Award (DGYI) is the Society…
Fermented beetroot and red cabbage beneficial for diabetics
Introducing fermented beetroot and red cabbage into the daily diet may be helpful in the prevention of diet-related diseases…
