Programme

International Scientific Conference
GASTRONOMY UNEXPLORED:
INTEGRATING SCIENCE, ART AND CULTURE IN CULINARY INNOVATION

November 13, 2025 | DAY 2 – November 14, 2025
Hybrid format (onsite & online)

Conference Venue:
VIZJA University
Okopowa 59, 01-043 Warsaw, Poland
  

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