Become a participant
The conference is designed to explore the diverse and intricate world of gastronomy, focusing on the intersection of scientific research, culinary arts, and cultural studies. This event will bring together experts and enthusiasts from various fields to discuss a wide range of topics related to food science, culinary techniques, and the historical, cultural, and sensory aspects of gastronomy.
Participants will engage with a range of subjects, including gastronomic sciences such as food chemistry, gastro-physics, microbiology, safety, and nutrition. Discussions will cover the latest advancements in gastronomic engineering and technology, as well as new ingredients and the development of innovative dishes. The conference will also explore culinary science and art, focusing on the transformation of food through molecular gastronomy, cutting-edge culinary techniques, and creative culinary concepts.
Equally represented will be the social sciences and humanities within gastronomy, with sessions addressing the history and anthropology of food, food heritage, gastronomic tourism, and the role of food philosophy in shaping culinary traditions. Attendees will have the opportunity to trace the evolution of gastronomic practices, as well as the cultural and geographical factors that shape global food systems. Consumer studies and gastronomic communication will also be explored, focusing on how food cultures are shared and marketed.
The conference will highlight sustainability and food sovereignty, addressing environmental impacts, agro-ecology, and the role of gastronomy in improving the quality of life. Insights into gastronomic safety, food law, and culinary education will further enrich discussions, offering a comprehensive view of the global food landscape.
By integrating scientific analysis, culinary creativity, and cultural exploration, this conference seeks to foster a deeper understanding of gastronomy, celebrating the rich diversity of food and its profound impact on our lives and societies.
Join us as we explore the science, history, and art of food, and its influence on modern culinary practices and traditions!
CONFERENCE VENUE
VIZJA University
Okopowa 59, 01-043 Warsaw, Poland
Hybrid Format (onsite & online)
CONFERENCE FEE
180 EUR - onsite
100 EUR - online
IMPORTANT DATES
DAY 1 – SCIENCE, INNOVATION & THE SENSES
09:00 – 09:30
Registration & Welcome coffee
09:30 – 10:00
Opening Ceremony:
Maciej Kluz, PhD
Rector Andrzej Frycz Modrzewski Krakow University
Vice-Rector for International Cooperation VIZJA University in Warsaw
Konrad Janowski, PhD, DSc, Assoc. Prof.
Rector VIZJA University in Warsaw
Andrea Pieroni, PhD, DSc, Professor
President of International Society for Gastronomic Sciences and Studies
University of Gastronomic Sciences in Pollenzo
Joanna Stadnik, PhD, DSc, Professor
President of Polish Food Technologists` Society
University of Life Sciences in Lublin
Welcome by the organizers, introduction of keynote speakers, and presentation of the conference agenda.
Session I: Gastronomic science – from chemistry to microbiology
10:00 – 11:40
Session chairs:
Miroslava Kacaniova, PhD, DSc, Professor
VIZJA University in Warsaw
Slovak University of Agriculture in Nitra
Danuta Kołożyn-Krajewska, PhD, DSc, Professor
Jan Dlugosz University in Czestochowa
Plenary lecture:
10:00 – 10:30
The secret ingredients of the Mediterranean diet
Andrea Pieroni, PhD, DSc, Professor
President of International Society for Gastronomic Sciences and Studies
University of Gastronomic Sciences in Pollenzo
Oral presentations:
10:30 – 10:50
The impact of an anti-inflammatory diet on hormonal health in women over the age of 35
Joanna Rutka, MSc
Andrzej Frycz Modrzewski Krakow University
10:50 – 11:10
Plant-based milk alternatives: a research agenda for nutritional equivalence, functionality, and sensory acceptance
Dmytro Slivinskyi, MSc
Wrocław University of Environmental and Life Sciences
11:10 – 11:30
Beyond sweetness: honey as a medium for flavour-based meaning-making
Rasa Nabažaite
Certified honey sommelier, Independent sensory practitioner, Lithuania
11:30 – 11:40 – Session summary
11:40 – 12:15
Coffee break & networking
Session II: Culinary Innovation and Molecular Gastronomy
12:15 – 13:45
Session chairs:
Dessislava Dimitrova, PhD, Assoc. Prof.
Bulgarian Academy of Sciences
Karolina Wójciak, PhD, DSc, Professor
University of Life Sciences in Lublin
Oral presentations:
12:15 – 12:35
From co-creation to consumption: sensory evaluation of a plant-based bakery snack
Dražena Čermak, MSc
Warsaw University of Life Sciences
12:35 – 12:55
Cured meat alternatives in Ireland: understanding consumer perceptions through a multistudy approach
Stergios Melios, PhD
UCD Institute of Food and Health/Teagasc
12:55 – 13:15
Chefs as system actors: participatory approaches to sustainable menu transformation in UK SME catering (online)
Andrea Zick, MSc
Brunel University London
13:15 – 13:35
Sustainable brewing: valorization of apple pomace and its impact on beer quality and consumers’ acceptability (online)
Nazarena Cela, MSc
University of Gastronomic Sciences in Pollenzo
13:35 – 13:45 – Session summary
13:45 – 15:00
Lunch & culinary demonstration – “The science behind the plate”
Session III: The Philosophy and Anthropology of Food
15:00 – 16:15
Session chairs:
Andrea Pieroni, PhD, DSc, Professor
President of International Society for Gastronomic Sciences and Studies
University of Gastronomic Sciences in Pollenzo
Renata Barczyńska-Felusiak, PhD, DSc, Assoc. Prof.
Jan Dlugosz University in Czestochowa
Oral presentation:
15:00 – 15:20
Epigenetic legacy of food: how parental diet shapes the health of future generations
Oktawia Smoter, BSc
Andrzej Frycz Modrzewski Krakow University
Poster Session
15:20 – 16:15
15:20 – CSR on a plate – how responsible business wants to feed the world
Krzysztof Prendecki, PhD, DSc, Assoc. Prof.
Rzeszow University of Technology
15:25 – The scale and determining factors of food waste of selected food products by consumers
Agata Kiciak, PhD
Medical University of Silesia in Katowice
15:30 – Healthy lunchboxes for adolescents – combining education and practice in the “Schody zdrowia” project
Agnieszka Białek-Dratwa, PhD
Medical University of Silesia in Katowice
15:35 – Sensory acceptability and consumer preference mapping of plant-based chocolates
Wiktoria Staśkiewicz-Bartecka, PhD
Medical University of Silesia in Katowice
15:40 – Impact of the Addition of Green Tea Extract and Young Barley Powder on Cooking Quality, Polyphenol Content, and Antioxidant Properties of Durum Wheat Pasta
Paulina Łysakowska, MSc
University of Life Sciences in Lublin
15:45 – Yellow lupin (Lupinus luteus) in modern bread: scientific aspects of plant protein isolate application in gastronomy
Anna Wirkijowska, PhD
University of Life Sciences in Lublin
15:50 – The ecology of plant ingredients, food heritage, and adaptation among selected diaspora communities in northwestern Italy
Naji Sulaiman, PhD
University of Gastronomic Sciences in Pollenzo
15:55 – Multi-species fruit garden for the production of fruit for restaurants
Marta Czaplicka, PhD
Wrocław University of Environmental and Life Sciences
16:00 – Flower garden for food decoration
Monika Jurzak, Msc eng.
Wrocław University of Environmental and Life Sciences
16:05 – 16:15 – Session summary
16.15 – 17.15
Flavors and Wines of Hungary: A Journey through taste and tradition (with Hungarian wine tasting)
Emőke Korzenszky, PhD
First Secretary, Agriculture & Food Industry, Embassy of Hungary, Warsaw
19:00
Gala dinner & Culinary experience
Theme: Fusion of tradition and innovation – A multisensory dining journey
DAY 2 – CULTURE, COMMUNICATION & CULINARY FUTURES
09:30 – 10:00
Morning coffee & Day 2 briefing
Session IV: Food Heritage and Gastronomic Tourism
10:00 – 11:30
Session chairs:
Izabela Dmytrów, PhD, DSc, Assoc. Prof.
West Pomeranian University of Technology in Szczecin
Łukasz Łopusiewicz, PhD, DSc, Assoc. Prof.
VIZJA University in Warsaw,
University of Greifswald, Germany
10:00 – 10:20
Role of Wakhi and Khowar women’s traditional knowledge in food security of Upper Chitral, Pakistan
Arshad Mehmood Abbasi, PhD
COMSATS University Islamabad
10:20 – 10:40
ComModification of (traditional) plant knowledge – Artemisia, Amaranthus, and Ocimum in Bulgaria
Dessislava Dimitrova, PhD, Assoc. Prof.
Bulgarian Academy of Sciences
10:40 – 11:00
Pane DOP di Altamura” and “Piadina Romagnola IGP” in the global market: Authenticity, counterfeiting, and related challenges (online)
Ignazio Ciuffreda, MSc
University of Rome Tor Vergata
11:00 – 11:20
The use of selected culinary spices added to dishes in consumer evaluation (online)
Elżbieta Olczak, PhD
The University of Social and Medical Sciences in Warsaw
11:20 – 11:30 - Session summary
11:30 – 12:00
Coffee break & networking
Session V: Modern Culinary Science and Sensory Perception
12:00 – 13:10
Session chairs:
Małgorzata Karwowska, PhD, DSc, Professor
University of Life Sciences in Lublin
Przemysław Kowalczewski, PhD, DSc, Assoc. Prof.
Andrzej Frycz Modrzewski Krakow University
12:00 – 12:20
The taste of success: How a Filipino restaurant made it into the Michelin guide
Mateusz Łuczaj, BSc, Executive Chef
VIZJA University in Warsaw
12.20 – 12.40
Gastronomic dietetics: integrating health, science education and creativity in modern inclusive gastronomy
Danuta Figurska-Ciura, PhD, Assoc. Prof.
Wrocław University of Environmental and Life Sciences
12:40 – 13.00
Relationship between thermal taster status, oral thermal sensitivity and food serving temperature preferences (online)
Chiara Chirilli, MSc
University of Gastronomic Sciences in Pollenzo
13:00 – 13:10 – Session summary
Discussion Panel: Bridging science and taste: Sensory analysis meets gastronomy
13:10 – 13:50
This panel brings together sensory scientists and restaurateurs to explore how research on human perception, flavor profiling, and food texture can inspire culinary creativity and elevate the dining experience. From the scientific side, experts will share insights into how sensory data can guide recipe development, product innovation, and quality consistency. From the restaurant perspective, chefs and owners will discuss how intuition, storytelling, and guest feedback translate sensory theory into memorable meals. Together, we’ll look for common ground between empirical understanding and artistic expression — and how their collaboration can redefine the future of gastronomy.
Discussion chair:
Agnieszka Kita, PhD, DSc, Professor
Head of the Food Sensory Analysis Section of Polish Food Technologists` Society
Wrocław University of Environmental and Life Sciences
Monika Sujka, PhD, DSc, Assoc. Prof.
University of Life Sciences in Lublin
Mateusz Łuczaj, BSc, Executive Chef
VIZJA University in Warsaw
Tomasz Marczewski, Master Chef
TOMAsCOOK Masterchef
13:50 – 14:00
Final discussion & Closing remarks
Summary and opportunities for future collaboration (e.g. COST, Horizon Europe, ERC), and farewell
14:00
Lunch & Discussion tables
Prof. Andrea Pieroni
University of Gastronomic Sciences in Pollenzo, Italy
President of International Society for Gastronomic Sciences and Studies
Assc. Prof. Dessislava Dimitrova
Institute of Biodiversity and Ecosystem Research at the Bulgarian Academy of Sciences, Bulgaria
Assoc. Prof. Izabela Dmytrów
West Pomeranian University of Technology in Szczecin, Poland
Assoc. Prof. Przemysław Kowalczewski
Andrzej Frycz Modrzewski Krakow University, Poland
Assoc. Prof. prof. UV Łukasz Łopusiewicz
VIZJA University, Poland
Assoc. Prof. Anna Mituniewicz-Małek
West Pomeranian University of Technology in Szczecin, Poland
Assoc. Prof. Dorota Piasecka-Kwiatkowska
Poznań University of Life Sciences, Poland
Assoc. Prof. Antonella Pasqualone
University of Bari Aldo Moro
Assoc. Prof. Dariusz Stasiak
University of Life Sciences in Lublin, Poland
Anna Goździalska PhD
Andrzej Frycz Modrzewski Krakow University, Poland
Maciej Kluz PhD
Andrzej Frycz Modrzewski Krakow University, VIZJA University, Poland
Raúl Matta PhD
Institut Lyfe Research & Innovation Center, France
Riccardo Migliavada PhD
University of Gastronomic Sciences in Pollenzo, Italy
Iwona Mentel, PhD
Andrzej Frycz Modrzewski Krakow University, Poland
Asst. Prof. Naji Sulaiman, PhD
University of Gastronomic Sciences in Pollenzo, Italy
Agata Bień-Krawiec, M.A.
Andrzej Frycz Modrzewski Krakow University, Poland
Maciej Banach, M.A.
Andrzej Frycz Modrzewski Krakow University, Poland
Tadeusz Gałka, M.A.
Andrzej Frycz Modrzewski Krakow University, Poland
Witold Ćwikliński
VIZJA University, Poland
Elżbieta Dudzińska-Kieblesz, M.Sc. Eng.
Andrzej Frycz Modrzewski Krakow University, Poland
Maja Iwaszkiewicz
VIZJA University, Poland
Filip Konka
VIZJA University, Poland
Arleta Niciewicz-Tarach
VIZJA University, Poland
Justyna Osińska
VIZJA University, Poland
Aleksandra Prus, M.A.
VIZJA University, Poland
Wiktoria Wawszczak
VIZJA University, Poland
Monika Zając
VIZJA University, Poland
GUIDELINES FOR CONFERENCE ABSTRACTS
Abstracts are a mandatory component of the speaker registration form. They must not include any figures, charts, illustrations, or photographs. The maximum character limit is 2,000 characters including spaces. The title, authors, and affiliations are not counted towards this limit.
An original research abstract should include the following sections:
POSTER SESSION PRESENTATION – INFORMATION
Technical requirements for poster preparation:
Applications will be accepted until: 6 November 2025
Become a participant
© Uniwersytet Andrzeja Frycza Modrzewskiego w Krakowie Privacy policy Webmaster
