Beyond the Plate: Biomarkers' Crucial Role in Fatty Acid Research

Keywords

fatty acids, health

The scientific investigations in the Center of Excellence for Nutrition and Metabolism include assessment of the dietary intake using questionnaires and analysis of fatty acids status reflecting both their dietary exposure and endogenous metabolism. Validated questionnaires in accordance with the EU Menu methodology are used for estimation of dietary exposure to selected nutrients in the Center. So far, fatty acid compositions have been determined in circulation and tissues in different groups of respondents and in animal models. So, the aim of this workshop is to interactively present methods, advantages and limitations of different methods that are used for estimation of dietary intake of fatty acids. Furthermore, an overview of literature available data about content of fatty acids will be presented, focusing primarily on information of free on-line available food composition databases. The impact of dietary intake of trans fatty acids on health will be emphasized and currently existing data on their content in foodstuffs in Serbia will be shown. Moreover, the legal regulations concerning trans fatty acids that existence in other European countries will be described. The importance of fatty acid profiles determination as a biomarker of dietary intake, which simultaneously reflects changes in the endogenous metabolism will be highlighted. Finally, an overview of the currently available results for the status of fatty acids in different groups of respondents in Sebia population will be presented.

Utilizing Machine Learning for Monitoring and Predicting Food Safety

Keywords

machine learning, artificial intelligence, optimization, application in agriculture

In the food supply chain, safety hazards such as bacteria, viruses, parasites, heavy metals, pesticides, mycotoxins, metal fragments, and glass pieces can contaminate food products. These hazards pose risks to human and animal health by compromising the safety of food and animal products. Monitoring these hazards throughout the food supply chain is crucial to ensure the effectiveness of food safety management systems and safeguard the quality of food and feed. Machine learning (ML) has emerged as a valuable tool for data analysis and modeling across various industries, including food science and engineering. The application of ML models for monitoring and predicting food safety has gained traction recently. While existing studies have primarily focused on foodborne diseases and deep learning applications in the food industry, there is a growing interest in utilizing ML for ensuring food safety. This workshop aims to present an overview of ML applications in monitoring and predicting food safety. The presentation will cover the categorization of ML applications in this domain, discuss the types of data used in ML modeling, and provide recommendations for data sources and input variables for future ML applications. Participants will have the opportunity to create their own predictive models with guidance from workshop facilitators, using practical examples to guide them through the model construction process.

Sensory analysis of honey

Keywords

honey, sensory analysis, sensory assessment, honey characterization

Sensory properties of honey are one of the most important aspects in determining the authenticity, origin, and quality of honey. This complements the physical-chemical and melissopalynological assessment of honey properties. As an integral part of characterization, this becomes particularly evident when determining whether a honey meets the so-called sensory standard typical for it. In this regard, this workshop is designed to offer an introductory course into the sensory assessment of honey. Participants will be faced with the basic elements of sensory analysis of honey, applied in the screening and selection of honey. These elements will be adjusted to a basic consumer level. The workshop consists of guided sensory evaluation of several different types of honey. They will be assessed according to the both qualitative and quantitative evaluation of the sensory parameters. Participants will be aided by a "mind map" serving as a guide for evaluating the basic indicators of appearance, taste, smell, and tactile properties for each particular honey. A special register of particular terms used as descriptors will also be provided, and a collective list of ratings obtained during the workshop will be created.

Probiotics and gut microbiota for citizen

Ako želite da znate više o probioticima, da znate kako, zašto i gde se koriste ili da li su svi probiotici isti, da li mogu da budu štetni ili imate bilo koje drugo pitanje na koje bi ste želeli da dobijete pravi odgovor od stručnjaka, dođite na OKRUGLI STO O PROBIOTIOCIMA!
Učesnici:
1. dr Sanja Leštarević, specijalizant dečje i adolescentne psihijatrije, Institut za mentalno zdravlje
2. Ass. dr. sci. med. Nikola Panić, gastroenterolog, KBC 'Dr Dragiša Mišović - Dedinje'
3. dr Jelena Đokić, imunolog, Institut za molekularnu genetiku i genetičko inženjerstvo, Univerzitet u Beogradu
4. dr Jelena Stanarčić Gajović, endokrinolog, Univerzitetski klinički centar Srbije

Intellectual Property Management in Research Projects and Collaborations

Keywords

intellectual property

The lecture will address basic principles of intellectual property (IP) management in research collaborations with respect to IP ownership, IP protection, commercialization of project IP, confidentiality and publications in the context of Open Science practices. Specific requirements of the Horizon Europe and examples of good practice will be discussed, including specific provision on background IP, ownership of results and access rights for implementation and exploitation, and implications of joint ownership of IP.