Dairy product innovations, Alla Mi elsone, Je ena Zagorska ... - BT 1

LATVIJAS LAUKSAIMNIECĪBAS
UNIVERSITĀTE
Pārtikas nozares
zinātniski pētnieciskās
grupas izveide
Vienošanās Nr.
2009/0232/1DP/1.1.1.2.0/09/
APIA/VIAA/122
Seminar “RESEARCH AND INNOVATION IN THE FOOD INDUSTRY”
Time: 10 September, 11.00–14.00
Venue: Kipsala International Exhibition Centre, seminar room No. 3 (Hall II, mezzanine).
Working language: Latvian.
Visitors of Riga Food 2010 may attend free of charge. Registration deadline: 3 September, sending e-mail
to sandra.muizniece@llu.lv
Opening of the seminar with participation of Ms Inga Ciproviča, Dean of the Facultu of Food Technology, Latvia
University of Agriculture, Ms Sandra Muižniece-Brasava, Director of the Technology and Knowledge Transfer
Centre, Latvia University of Agriculture, Ms Evita Straumīte, Research Manager for the ESF project “Formation of
food industry research group” and Ms Gundega Lapiņa, Project Manager, EEN Latvija.
SEMINAR TOPICS:
1. Food consumption trends in Latvia, Aija Eglīte
2. Food additives added to aliments in Latvia, Maruta Jerumāne
3. Dairy product innovations, Alla Miķelsone, Jeļena Zagorska, Ilze Beitāne, Inga Ciproviča, Marika
Liepa
3.1. New solutions for manufacturing functional cultured products
3.2. Antibodies and germicides in milk, their significance in sustenance and milk products manufacturing
3.3. Innovations in the production of semi-hard sweet-milk cheese
3.4. Innovative products containing whey, Gundars Sisenis
4. Influence of drying processes on the food quality, Karina Dorofejeva, Madara Lagzdiņa, Elga Šnē,
Zanda Krūma, Ruta Galoburda, Tatjana Rakčejeva
4.1. The methods of drying cranberries and blueberries
4.2. Drying methods applicable to dill processing
4.3. The optimisation of mushroom drying process
5. Possibilities of using herbs in the oil production, Laima Šiliņa, Sandra Ozola, Zanda Krūma, Ilze
Grāmatiņa
5.1. Flavoured oil production technologies
5.2. Tinned fish in flavoured oil
5.3. Herbs for stabilizing linseed oil
6. Development of innovative products containing whole-grain and processed grain products,
Ilze Skudra, Mārtiņš Šabovics, Ilona Dabiņa-Bicka, Laila Ozola, Ilga Gedrovica, Vija Ozoliņa, Emīls Kozlinskis,
Daiga Kunkulberga, Evita Straumīte, Garijs Kerčs
5.1. Grain selection trends
5.2. The use of unconventional cereals in the production of different products (flour mix, bread, pastries and
malt)
5.3. The use of Jerusalem artichoke in the production of pastry products
5.4. Rye products for sustenance and health
7. New research on fruit, berries and vegetables, Sigita Boča, Elga Šnē, Elga Berņa, Solvita
Kampuse, Fredijs Dimiņš

LATVIJAS LAUKSAIMNIECĪBAS
UNIVERSITĀTE
Pārtikas nozares
zinātniski pētnieciskās
grupas izveide
Vienošanās Nr.
2009/0232/1DP/1.1.1.2.0/09/
APIA/VIAA/122
6.1. Suitability of blueberries, rowanberries and other in the manufacturing of different food products
6.2. Fruit, berry and pumpkin marmalade and other sweet products
8. Requirements for manufacturing quality lamb meat in Latvia, Daina Kairiša
9. Sous-vide technology for extending product shelf life, Kristīne Ramane, Vita Levkāne, Janīna
Ķīvīte, Lija Dukaļska, Daina Kārkliņa, Dace Kļava
7.1. Chicken products
7.2. Ostrich meat
7.3. Mayonnaise salad
10. Food packaging innovations, Eva Ungure, Iveta Kurzemniece, Ingrīda Kantiķe, Sandra Muižniece-
Brasava, Lija Dukaļska
8.1. Trends in packaging materials market
8.2. Food packaging in the eyes of Latvian consumers
8.3. Sherbet in small packets
8.4. Soft packs for meat main course
11. ESF Project––advancement, development and opportunity for young scientists in food
research, Evita Straumīte
12. Technology and Knowledge Transfer Centre of the Latvia University of Agriculture ––
cooperation between scientists and entrepreneurs, Sandra Muižniece-Brasava
13. Enterprise Europe Network to promote cooperation between food manufacturers and
scientists, Gundega Lapiņa
Debates and tasting.