World Food Day 2024 – Let’s appreciate the beneficial role of microorganisms in food
Bacteria, yeasts and moulds are unlikely to have good PR, although many of them are useful and used in…
FoodEducators: teachers and scientists together on food education
Researchers are encouraging teachers to work together to promote healthy eating habits and career opportunities…
Institute scientists among the top 2% of the world’s most influential researchers
Ten of our Institute’s scientists were included in this year’s list compiled by Stanford University and the scientific publisher…
Our scientists will take part in the development of a new technology for oncology
The Virtual Research Institute has settled its third nationwide competition for research funding…
INTERNATIONAL SCIENTIFIC SEMINAR – Prof. Stine Marie Ulven
Prof. Stine Marie Ulvern, head of Nutrition Department at the Medical Faculty of the University of Oslo and coordinator of MSCA NUTRIOME…
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…
