Many attractions await you at our stands:

May 17th Friday

Department of Food Engineering

• In the Eye of the Microscope – a photographic exhibition and presentation of selected food products under a stereoscopic microscope.
• Magic Water – demonstration of the freeze dryer in action – evaporation of ice and demonstration of the triple point of water
• The power of freshness in freeze-dried products – presentation of dried fruits and vegetables obtained using different drying methods, comparison of the organoleptic quality of the dried products.
• Guess “What I Am” – a competition with prizes for identifying selected raw materials and food products

Children’s corner

playing with children in a tent and a corner on the grass, construction straws, making pasta jewelry, coloring and painting books on the subject of food

Division of Food Quality Assessment

• Taste recognition test

The test involves checking the ability to recognize four basic types of taste (sweet, salty, bitter and sour). Participants in the assessment identify tastes after tasting aqueous solutions of reference substances.

• Smell recognition test

In a test to assess the ability to distinguish and define food-related odors, assessors recognize odors (prepared from natural products, spices, chemicals) without knowing their source.

Department of Microbiology

• MICROBIOLOGICAL REBUSES – printed rebuses that are filled in by children at the stand. For a good rebus solution, the participant can treat themselves to sweets. The entries are basic information about microbiology in the food industry.
• PUZZLE – arranging images of products that are produced with the help of microorganisms (yeasts, molds, bacteria). For a good arrangement – a reward in the form of sweets
• COLORFUL MICROORGANISMS – stained preparations in a microscopic image
• WHAT’S IN A YEAST CUBE AND PICKLES? – making your own microscopic slides from baker’s yeast, sauerkraut juice and pickles and viewing them under a microscope
• REGIONAL FERMENTED PRODUCTS – presentation of products from different regions of the world – poster and show
• MICROORGANISMS IN FOOD PRODUCTION – what do you know about food production using microorganisms? – product, plate, board with description and microscopic photo
• POLISH FERMENTED PRODUCTS – Leaflets with instructions on how to make your own fermented products, e.g. beetroot, vinegar

Scientific Circles at the Faculty (mainly the Scientific Circle of Food Technologists)

• “Microbiological Protein Preparation” – presentation of protein and methods of obtaining it. Project carried out as part of the MEiN project “Student Science Clubs Create Innovations”.
• Meads – presentation of meads made by KNTŻ members.
• Ciders – presentation of ciders made by KNTŻ in cooperation with the Scientific Circle of Oenologists.
• “Beetroot from the pack” – presentation of an innovative product, freeze-dried beetroot with added spices, which is a healthy and quick snack.
• Quizzes with prizes – short quizzes, of varying difficulty, on general knowledge about food and human nutrition.

May 18th Saturday

Department of Engineering

• In the Eye of the Microscope – a photographic exhibition and presentation of selected food products under a stereoscopic microscope.
• Magic Water – demonstration of the freeze dryer in action – evaporation of ice and demonstration of the triple point of water
• The power of freshness in freeze-dried products – presentation of dried fruits and vegetables obtained using different drying methods, comparison of the organoleptic quality of the dried products.
• Guess “What I Am” – a competition with prizes for identifying selected raw materials and food products
• Let’s print something tasty – presentation of the possibilities of 3D printing of selected food products
• Cotton Candy – production of cotton candy in different colors for visitors

Division of Food Quality Assessment

• Taste recognition test

The test involves checking the ability to recognize four basic types of taste (sweet, salty, bitter and sour). Participants in the assessment identify tastes after tasting aqueous solutions of reference substances.

• Smell recognition test

In a test to assess the ability to distinguish and define food-related odors, assessors recognize odors (prepared from natural products, spices, chemicals) without knowing their source.

Department of Microbiology

• MICROBIOLOGICAL REBUSES – printed rebuses that are filled in by children at the stand. For a good rebus solution, the participant can treat themselves to sweets. The entries are basic information about microbiology in the food industry.
• PUZZLE – arranging images of products that are produced with the help of microorganisms (yeasts, molds, bacteria). For a good arrangement – a reward
  in the form of sweets
• COLORFUL MICROORGANISMS – stained preparations in a microscopic image
• WHAT’S IN A YEAST CUBE AND PICKLES? – making your own microscopic slides from baker’s yeast, sauerkraut juice and pickles and viewing them under a microscope
• REGIONAL FERMENTED PRODUCTS – presentation of products from different regions of the world – poster and show
• MICROORGANISMS IN FOOD PRODUCTION – what do you know about food production using microorganisms? – product, plate, board with description and microscopic photo
• POLISH FERMENTED PRODUCTS – Leaflets with instructions on how to make your own fermented products, e.g. beetroot, vinegar

Scientific Circles at the Faculty (mainly the Scientific Circle of Food Technologists)

• “Microbiological Protein Preparation” – presentation of protein and methods of obtaining it. Project carried out as part of the MEiN project “Student Science Clubs Create Innovations”.
• Meads – presentation of meads made by KNTŻ members.
• Ciders – presentation of ciders made by KNTŻ in cooperation with the Scientific Circle of Oenologists.
• “Beetroot from the pack” – presentation of an innovative product, freeze-dried beetroot with added spices, which is a healthy and quick snack.
• Quizzes with prizes – short quizzes, of varying difficulty, on general knowledge about food and human nutrition.