The EIT Food RIS Venturing School is a joint venture partners that complement expertise in innovation.
Matís
Matís vision is to increase the value and ensure safety of food processing and food production. Its strengths are in research and development in sustainable utilization of marine resources by managing and changing the supply chain of products to consumers and turning side streams and waste into valuable products through innovative biochemical processing. Several employees also hold associate positions within Iceland’s universities, while many Ph.D. students and M.Sc. students conduct their research at Matis in collaboration with the industry in Iceland and abroad.
The mission of the University of Cambridge is to contribute to society through the pursuit of education, learning, and research at the highest international levels of excellence. The university boasts a number of international centers of excellence the inspire, enable and research entrepreneurship e.g.: Centre for Social Innovation, Entrepreneurship Centre, Maxwell Centre, Idea Space and the new accelerator programme at the Cambridge Institute for Sustainability Leadership. These work closely with initiatives like the Global Challenges initiative to enable entrepreneurship that solves meaningful problems. Collectively, the entrepreneurship structures at the University of Cambridge support the full entrepreneurial journey – starting with the empowerment of aspiring entrepreneurs to the creation and development of early-stage ventures, all the way to small and medium size enterprise growth.
VTT paves the way for the future by developing new smart technologies, profitable solutions and innovation services. VTT creates technology for business – for the benefit of society. Multidisciplinary experts work together to help customers and partners create new products, production processes, methods, and services. In doing so, we help promote sustainable development, employment and well-being. The Digital Transformation team focuses on how companies move forward and take benefit from digitalization. We have created tools that support internal discussion and prioritization of digitalization actions, and take into account people, business and technology perspectives.
EIT Food RIS Venturing School
23rd – 29th of May 2019
Olsztyn, Poland
The Application deadline is 31st of March 23.59 (CEST)
Innovative side streams solutions in food industry
40 students with different study backgrounds and from different RIS regions will meet together to use their scientific experience and university knowledge to create new concepts and ideas that will lead to sustainable and innovative re-usage of side streams in food industry. This seven-day training managed by professional tutors will introduce participants to several topics such as: innovations in food sector, human nutrition in food systems, food and digital disruptions, as well as business model generation and presentation pitching. Participants will work in interdisciplinary teams, identifying problems, prototyping viable solutions with a validated value proposition and pitching their projects in front of a panel of experts. Moreover, participants will have an opportunity to attend scientific conference VII International Session for Young Researchers, where they can also present the results of their own research during a special English session.
The EIT Food RIS Venturing School is organized by Matis (Iceland), University of Cambridge (England), VTT Technical Research Centre of Finland and Institute of Animal Reproduction and Food Research PAS (Poland). A special input will be also delivered by Polish startup businesses operating in the agri-food sector.
Join us at this exciting event in May 2019 and apply now!
The EIT Food RIS Venturing School aims at attracting talented researchers to improve their entrepreneurial and managerial skills to solve complex multidisciplinary challenges and enhance innovation.
Building ideas: Team up with students and professionals with diverse backgrounds and face the opportunities and challenges associated with valorization of side streams in the food industry.
Concepts and Products Development: Apply venture creation methodology to develop new food concepts, products and start-up businesses.
RIS Networking: Experience the melting pot of ideas with students and young entrepreneurs from RIS regionstries.
Soft skills and entrepreneurship training: Improve your entrepreneurial and managerial skills to to solve complex multidisciplinary challenges and enhance innovation.
Who are we?
The EIT Food RIS Venturing School is a joint venture partners that complement expertise in innovation.
Matís
Matís vision is to increase the value and ensure safety of food processing and food production. Its strengths are in research and development in sustainable utilization of marine resources by managing and changing the supply chain of products to consumers and turning side streams and waste into valuable products through innovative biochemical processing. Several employees also hold associate positions within Iceland’s universities, while many Ph.D. students and M.Sc. students conduct their research at Matis in collaboration with the industry in Iceland and abroad.
The mission of the University of Cambridge is to contribute to society through the pursuit of education, learning, and research at the highest international levels of excellence. The university boasts a number of international centers of excellence the inspire, enable and research entrepreneurship e.g.: Centre for Social Innovation, Entrepreneurship Centre, Maxwell Centre, Idea Space and the new accelerator programme at the Cambridge Institute for Sustainability Leadership. These work closely with initiatives like the Global Challenges initiative to enable entrepreneurship that solves meaningful problems. Collectively, the entrepreneurship structures at the University of Cambridge support the full entrepreneurial journey – starting with the empowerment of aspiring entrepreneurs to the creation and development of early-stage ventures, all the way to small and medium size enterprise growth.
VTT paves the way for the future by developing new smart technologies, profitable solutions and innovation services. VTT creates technology for business – for the benefit of society. Multidisciplinary experts work together to help customers and partners create new products, production processes, methods, and services. In doing so, we help promote sustainable development, employment and well-being. The Digital Transformation team focuses on how companies move forward and take benefit from digitalization. We have created tools that support internal discussion and prioritization of digitalization actions, and take into account people, business and technology perspectives.
Institute of Animal Reproduction and Food Research PAS
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences is Poland’s foremost research entity in agricultural sciences, holding the status of a Leading National Research Centre and recognized as a dynamic “innovation engine”. The versatile team of the Institute successfully integrates studies in food quality and safety, reproductive biology and aquaculture to design high quality food and fodder to optimize consumers and animals’ well-being . Institute provides a wide range of mentoring and networking activities to students and young professionals, and supports them in the development of their own research projects that can be transferred to food system-related solutions.
25.05 Brain storming. Screening and voting for ideas. Team building. Presentation of side streams in food processing. Discussions. Team working on ideas.
26.05 Business model canvas and how to pitch a presentation. Team working on ideas.
27.05 Trip to local food company. Team preparing presentations. Mentoring. Working dinner.
28.05 Feedback from tutors and discussion. Presentations in front of a jury. Handing out certificates. Thematic dinner.
All undergraduate, graduate, PhD students, post-docs, early-stage researchers and young professionals, who are working/studying in one of RIS regions, aged at least 18, are welcome to apply for the EIT Food RIS Venturing School. There is no precondition concerning your study background.
Which regions are RIS-eligible?
EIT RIS regions/countries are as the following: Albania, Armenia, Bosnia and Herzegovina, Bulgaria, Croatia, Cyprus, Czech Republic, Estonia, Faroe Islands, Georgia, Greece, Hungary, Italy* (only regions: Molise, Puglia, Basilicata, Calabria, Sicilia, Sardegna, Umbria, Marche, Abruzzo, Campania, Valle d’Aosta), Latvia, Lithuania, Malta, Moldova, Montenegro Poland* (only regions: Łódzkie, Lubelskie, Małopolskie, Podkarpackie, Świętokrzyskie, Podlaskie, Wielkopolski, Lubuskie, Dolnośląskie, Opolskie, Kujawsko-Pomorskie, Warmińsko-Mazurskie, Zachodniopomorskie, Mazovia Regional – without Mazovia-Capital); Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain* (only regions: Galicia, Principado de Asturias, Cantabria, La Rioja, Castilla-la Mancha, Extremadura, Illes Balears, Andalucía, Región de Murcia, Canarias, Castilla y León, Aragón, Comunidad Valenciana), Turkey, Ukraine.
When is the application deadline?
The EIT Food RIS Venturing School will accept 40 participants in total. The application deadline is 31st of March 23.59 (CEST). We will, however, fill the available spots on a rolling basis according to our evaluation criteria until they are full.
How can I apply?
Please submit your application, including a short motivation text, video (1-2 minutes) and your CV (LinkedIn), in English via EIT application portal. Applications via email or any other channels cannot be considered. If you are having trouble with the online submission, please try another browser or refresh the website. If you are still experiencing technical difficulties, please send us an email at ventureschool2019@pan.olsztyn.pl
When will I be notified of the decision concerning my application?
You will receive an invitation or rejection letter via the email address you provided in the application form by the end of 15th of April.
What are the evaluation criteria for the application?
We select students to take part in the EIT Food RIS Venturing School based on the following principles:
You demonstrate open mindedness and an entrepreneurial spirit;
You show that you are a team player and interested in working in an interdisciplinary and international group;
You are motivated to work on the challenges of side streams in food sector;
You have a strong academic track record and, ideally, support community initiatives on a volunteer basis;
You show a strong proficiency in English.
Which costs are covered?
Travel: Travel cost (return ticket/tickets from the place of residence /study / work in the RIS region to Olsztyn) of up to 350 euros covered for up to 40 overseas students and paid by EIT Food RIS Venturing School upon receipt.
Lodging: We will provide a place for up to 40 students to stay in Olsztyn for 6 nights during the workshop week. You do not need to make any accommodation arrangements yourself. If you wish to stay longer outside of the program dates, you will need to pay by yourself.
What is the cost?
EIT Food RIS Venturing School does not charge a tuition fee. Similarly, attendance to the VIIth International Session for Young Researchers on the 24th of May is free for workshop participants. If you wish to attend the first day of the conference (presentations in Polish), you need to submit your formula of attendance at the conference website.
Where will the EIT Food RIS Venturing School take place?
The workshop will take place in Olsztyn from the 23rd to the 29th of May 2019. Bus services will be provided free of charge where necessary.
What documentation will I receive upon successful completion of the EIT Food RIS Venturing School?
All participants will receive a certificate at the end of the EIT Food RIS Venturing School as well as 2 ECTS points.
What are the terms, rules and conditions of the EIT Food RIS Venturing School?
To apply for the EIT Food RIS Venturing School you must be at least 18 years of age and an undergraduate, graduate, PhD student, post-doc or a young scientific professional when submitting your application.
By applying, you agree to be available to travel to Olsztyn within 12 hours before the start of the EIT Food RIS Venturing School. If you wish to make other arrangements, these need to be approved beforehand by the EIT Food RIS Venturing School organizers.
The following costs are covered for all the participants of the program:
Accommodation in shared rooms for 6 nights in Olsztyn during the workshop week,
Transportation to and from workshop,
You are responsible for covering any additionally occurring costs that are not mentioned here (e.g. any activity engaged in during free-time, etc.).
You are expected to attend and participate in all program activities of the EIT Food RIS Venturing School team during the training period.
In order to guarantee fluid and cooperative communication among the teams and other stakeholders, you agree to the distribution of relevant professional data from your CV/LinkedIn to other parties involved in the project (such as corporate partners, other participants, coaches, etc.). This information will be handled in accordance with the Polish data protection procedures.
You are asked to treat any non-public knowledge you gain about the other involved parties (e.g. speakers or corporate partners) with confidentiality. This commitment shall continue following the end of the program.
As part of our project marketing, you acknowledge that the EIT Food RIS Venturing School has the right to use all promotional materials, including but not limited to photographs, videos and testimonials made during the workshop weeks for future communication activities.
The EIT Food RIS Venturing School is not responsible for:
The safety of the participants during events and activities throughout the program and final presentation.
Damage to the property of a participant or damage caused by a participant to the property of the EIT Food RIS Venturing School organizers and third parties.
Other damages, losses, liability or injury arising out of or in any way connected with the EIT Food RIS Venturing School program.
Should you accept a place in EIT Food RIS Venturing School and fail thereafter to attend and fully participate in the activities up to and including the final presentation, you agree to be responsible for any upcoming costs. This excludes cases of force majeure or illness, which will be reviewed by the EIT Food RIS Venturing School management on a case-by-case basis.
Dr hab. Marta Siemieniuch, prof. nadzw. – Stacja Badawcza IRZiBŻ PAN w Popielnie/Instytut Rozrodu Zwierząt i Badań Żywności PAN w Olsztynie – Przewodnicząca komitetu organizacyjnego
Aneta Plona – Stacja Badawcza IRZiBŻ PAN w Popielnie – Sekretarz komitetu organizacyjnego
Dr Mamadou Bah – Kierownik Stacji Badawczej IRZiBŻ PAN w Popielnie
Prof. Mariusz Piskuła – Dyrektor Instytutu Rozrodu Zwierząt i Badań Żywności PAN w Olsztynie
Iwona Kieda – Biuro Wspierania Badań, Instytut Rozrodu Zwierząt i Badań Żywności PAN w Olsztynie
Monika Wysocka – Stacja Badawcza IRZiBŻ PAN w Popielnie
Marlena Boroń – Stacja Badawcza IRZiBŻ PAN w Popielnie
Komitet naukowy
Prof. dr hab. Zbigniew Jaworski – Katedra Hodowli Koni i Jeździectwa UWM w Olsztynie
Prof. dr hab. Dariusz Skarżyński – Instytut Rozrodu Zwierząt i Badań Żywności PAN w Olsztynie
Prof. dr hab. Monika Bugno-Poniewierska – Akademia Rolnicza w Krakowie
Dr hab. Aleksandra Górecka-Bruzda, prof. nadzw. – Instytut Genetyki i Hodowli Zwierząt PAN w Jastrzębcu
Prof. dr hab. Tadeusz Jezierski – Instytut Genetyki i Hodowli Zwierząt PAN w Jastrzębcu
Tytuł: w jęz. polskim i angielskim. Czcionka Times New Roman, 14, pogrubiona.
Nazwisko i imię autora oraz wszystkich współautorów. Czcionka Times New Roman, 12. W przypadku streszczenia wieloautorskiego, proszę o podkreślenie nazwiska osoby prezentującej doniesienie.
Afiliacja wszystkich współautorów. Czcionka Times New Roman, 14, kursywa.
Adres e-mail głównego autora.
Tekst streszczenia:
Czcionka Times New Roman, 12.
Tekst powinien zawierać wstęp i cel badań, materiał i metody, wyniki, podsumowanie i wnioski. Proszę nie zamieszczać zdjęć, rysunków i wykresów.
Streszczenie nie powinno przekraczać jednej strony formatu A4.
5 września 2019 r. (czwartek) – Sesja użytkowa (Stacja Badawcza IRZiBŻ PAN w Popielnie)
Polowe próby użytkowości dla ogierów i klaczy (rozpoczęcie ok. godz. 11:00) – Komisja sędziowska: Jan Słomiany, Zbigniew Jaworski, Adam Domżała,
17:30 – Rejs po jeziorach mazurskich (statek odpływa z przystani w Wierzbie),
20:00 – Kolacja przy ognisku (DPT PAN w Wierzbie).
6 września 2019 r. (piątek) – Sesja naukowa (referatowo-doniesieniowa), DPT PAN w Wierzbie
9.00 – Otwarcie konferencji oraz Wykład inauguracyjny prof. dr hab. Zbigniew Jaworski (Katedra Hodowli Koni i Jeździectwa UWM w Olsztynie): Koniki polskie z Popielna – przeszłość, teraźniejszość, przyszłość,
9:40 – Wystąpienia zaproszonych gości.
Sesje tematyczne:
BEHAWIOR KONI, dr hab. Aleksandra Górecka-Bruzda, prof. nadzw., Instytut Genetyki i Hodowli Zwierząt PAN w Jastrzębcu
10:00 – Aleksandra Górecka-Bruzda: Badania koników polskich ze szczególnym uwzględnieniem badań behawioralnych – historia i stan obecny,
10:20 – Tadeusz Jezierski: Rola zapachu i zmysłu węchu w wewnątrzgatunkowej komunikacji u koni,
10:35 – Marta Liss: Przejawy instynktu samozachowawczego koników polskich podczas zagrożenia atakiem drapieżnika,
10:50 – Joanna Jaworska: Efekt Bruce’a i wpływ MHC na dobór par rodzicielskich u koni. Czy znajdują potwierdzenie w naturze?
11:05 – Magdalena Łuczyńska. Porównanie instynktu eksploracyjnego i pobudliwości źrebiąt konika polskiego pochodzących z dwóch różnych systemów hodowli – rezerwatowej i stajennej,
11:20 – 11:50 Przerwa kawowa.
ZABURZENIA GENETYCZNE U KONI, prof. dr hab. Monika Bugno-Poniewierska, Akademia Rolnicza w Krakowie
11:50 – Monika Bugno-Poniewierska: Ocena częstości aberracji chromosomów płci w populacji młodych koni,
12:10 – Jakub Cieślak: Różnorodność genetyczna koników polskich – podsumowanie prac prowadzonych w Zespole Hodowli Koni UP w Poznaniu,
12:30 – Artur Gurgul: Wykorzystanie narzędzi genomiki do określenia struktury genetycznej populacji konika polskiego,
13:00 – 14:00 Przerwa na obiad.
ZABURZENIA ROZRODU I INNE PROBLEMY ZDROWOTNE U KONI, prof. dr hab. Dariusz Skarżyński, IRZiBŻ PAN w Olsztynie
14:00 – Dariusz Skarżyński: Endometrosis i endometritis głównymi przyczynami niepłodności klaczy: co jest pierwsze jajo czy kura?
14:20 – Roland Kozdrowski: Ruja źrebięca – kryć, czy nie kryć?
14:35 – Artur Niedźwiedź: Charakterystyka obrazu klinicznego astmy u rasy pierwotnej koni na podstawie badania stada koników polskich w Popielnie,
14:50 – Kateryna Slivinska: Badania nad występowaniem pasożytów u dzikich koni Przewalskiego (Equus ferus przewalskii, Poljakov, 1881) w Czarnobylskiej Strefie Wykluczenia, Ukraina w latach 2014-2018: wpływ roku, sezonu, wieku koni, ich płci i wielkości grupy,
15:05 – Edyta Pasicka: Zróżnicowanie tkanek zębowych koniowatych przy zastosowaniu technik obrazowania w skaningowej mikroskopii elektronowej i świetlnej,
15:20-16:00 Przerwa kawowa połączona z Sesją Plakatową.
HODOWLA I UŻYTKOWANIE KONIKÓW POLSKICH, dr hab. Marta Siemieniuch, prof. nadzw., Stacja Badawcza IRZiBŻ PAN w Popielnie
16:00 – Marta Siemieniuch: Próby użytkowości koników polskich – wpływ na kształtowanie rasy,
16:20 – Adam Domżała: Wszechstronny Konkurs Konika Polskiego jako alternatywna próba dzielności, w odniesieniu do programu hodowlanego, jego celów i realizacji,
16:35 – Iwona Tomczyk-Wrona: Długowieczność ważnym czynnikiem realizacji programu ochrony zasobów genetycznych koników polskich,
16:50 – Jacek Łojek: Badania Zespołu Hodowli Koni SGGW nad konikami polskimi w Biebrzańskim Parku Narodowym,
17:05 – Roman Kalski: Konik polski pośród orlików, bocianów i rycyków – 19 lat hodowli Polskiego Towarzystwa Ochrony Ptaków,
17:20 – Zygmunt Vetulani: Przed Popielnem była Puszcza Białowieska,
20:00 – Uroczysta kolacja.
7 września 2019 r. (sobota) – Sesja hodowlana (Stacja Badawcza IRZiBŻ PAN w Popielnie)
09.30 – Przegląd hodowlany stada podstawowego grupy stajennej, wpis młodych ogierów i klaczy do księgi koników polskich,
11.30 – Wspólny wyjazd do rezerwatu koników polskich: informacja dotycząca podstawowych zasad prowadzenia hodowli rezerwatowej, zapoznanie uczestników z rewirami bytowania poszczególnych tabunów i ich strukturą socjalną, obserwacja koni w ich naturalnym środowisku, a w szczególności behawioru pokarmowego, społecznego i komfortowego,
13.00 – Obiad w plenerze (Stacja Badawcza PAN Popielno) i zakończenie konferencji.
Stacja Badawcza IRZiBŻ w Popielnie zaprasza do udziału w obchodach 70-lecia hodowli koników polskich w Popielnie, które odbędą się w Stacji Badawczej PAN w Popielnie i DPT PAN w Wierzbie w dniach 5-7 września 2019 r.
Uroczystości odbędą się pod hasłem: Mazurska hodowla koników polskich – przeszłość, teraźniejszość i przyszłość.
Uczestnicy sesji naukowej zwolnieni są z opłaty konferencyjnej.
