Prof. Leszek Moscicki - PolSCA

„FOOD PROCESSING”
What can/should we offer in that field
PROF. DR HABIL. LESZEK MOŚCICKI
DEPARTMENT OF OF FOOD FOOD PROCESS ENGINEERING
LUBLIN UNIVERSITY OF OF LIFE LIFE SCIENCES
DOŚWIADCZALN 44, 44, 20-286 20-286 LUBLIN, POLAND
BRUSSELS BRUSSELS 27.10.2010 27.10.2010

„The
„The
mission
mission
of
of
PolSCA
PolSCA
is
is
to
to
promote,
promote,
facilitate
facilitate
and
and
foster
foster
participation
participation
of
of
the
the
entire
entire
Polish
Polish
R&D
R&D
community
community
in
in
European
European
projects
projects
and
and
initiatives,
initiatives,
and
and
in
in
particular
particular
-
-
to
to
reinforce
reinforce
the
the
position
position
of
of
Poland
Poland
in
in
European
European
Union
Union
framework
framework
programs”.
programs”.
• How Lublin’s R&D community can join
European projects
• What can we offer
• What experience is on our side
• What should be proposed by us to solve
local and European questions in food
processing

DIET AND FOOD PRODUCTION: DEVELOPING HIGH-QUALITY,
HEALTHY, SAFE AND SUSTAINABLE FOOD PRODUCTS
•• The The food industry is is faced with with the the challenge of of producing
tasty foods that that are are consistent with with health status and and
lifestyle, and and which meet consumer preferences and and thus
ensuring repeated purchase. This This requires research to to
develop new new food products and and to to improve production
processing, packaging and and proper food chain management.
New New food products have to to comply with with nutritional and and
energetic needs of of the the consumer. This This requires research to to
identify key key bioactive components in in foods and and mechanisms
to to optimise the the level of of such bioactive components.
Therefore, it it is is essential to to obtain in-depth knowledge of of the the
nutritional and and functional characteristics of of foods and and diets.
•• An An additional challenge is is to to develop innovative products
and and processes in in a cost-effective and and sustainable way. Foods
must originate from sustainable nutritional systems the the
produce, process, store, package, supply and and dispose off off
food products in in a way way that that fulfils the the criteria of of
sustainability.

A healthy diet for a healthy life
A healthy diet for a healthy life
Healthier diets and
reduced incidence of
diet-related diseases
Policy-making; effective communication and
knowledge and technology transfer
Full operation of European Research Area: full cooperation and collaboration
in research
Determinants of
diet and physical
activity
Diet and food
production
Diet-related
chronic diseases
Safe and sustainable foods
Identification of joint activities, improving research infrastructure, harmonising
research standards, curricula, providing access to infrastructure, databases, cohort
studies, …
National food and nutrition programmes;
EU and regional funding

SUSTAINABILITY OF FOOD PACKAGING
– RISKS AND CHALLANGES

SUSTAINABILITY OF FOOD PACKAGING
– RISKS AND CHALLANGES

SUSTAINABILITY OF FOOD PACKAGING
– RISKS AND CHALLANGES

SUSTAINABILITY OF FOOD PACKAGING
– RISKS AND CHALLANGES

EXPERIENCE IN IN PROCESSING OF OF THERMOPLASTIC STARCH
FOR BIODEGRADABLE PACKAGING MATERIALS
Lublin University of Life Science - Food Process Engineering Dept.
extrusion-cooking thermoplastic starch film blowing

EXPERIENCE IN PRODUCT MODIFICATION
EXPERIENCE IN PRODUCT MODIFICATION

EXPERIENCE IN FOOD PROTECTION
EXPERIENCE IN FOOD PROTECTION

AKRILAMIDE

ACRYLAMIDE

ACRYLAMIDE

ACRYLAMIDE

EXPERIENCE IN MACHINERY DESIGN
EXPERIENCE IN MACHINERY DESIGN
Single screw and twin-screw extruders

RECENTLY PUBLISHED HANDBOOKS
RECENTLY PUBLISHED HANDBOOKS

YES, WE CAN
AND SHOULD!!!