Student competition 


ALL STUDENTS ARE WELCOME : PhD, Master and regular students! 


The organizers wish to encourage the students’ participation by organizing a SEPARATE SESSION where students can present their research work. Students who wish can participate in the student competition. 


If you wish to participate in the competition choose as presentation Type: “student oral & competition” or “student poster & short presentation & competition”


The best three student oral presentations will be awarded as well as the best three posters. The awards will be supported by ISEKI Food Association and the conference sponsors ASIAR (Romania) and Prospero SRL (Romania) .


Student oral & competition winners:


1st prize: EUR 225.-

Juliana A. BARRETO PEIXOTO - "Influence of a coffee silverskin extract on glucose intestinal transporters: an apparent synergism between caffeine and 5-O-caffeoylquinic acid"


2nd prize: EUR 175.-

Carola BÜCHER - Optimization of the identification of dairy propionic acid bacteria using mass spectrometry


3rd prize: EUR 75.-

Diana Alexandra GHEORGHIU - Textural properties of some assortments of grilled and baked fish preferred by 20 to 50+ years old consumers in Romania



Student poster & short oral & competition winners:


1st prize: EUR 225.-

Simelda Elena ZIPPENFENING - Evaluation and discrimination of fruit-based pasta by ATR-FTIR-PCA


2nd prize: EUR 175.-

Lucija PODRZAJ - Comparative analysis of Clostridium tyrobutyricum genomes reveals high genetic diversity


3rd prize: EUR 75.-

Matea HABUŠ - Rheological and textural properties of 3D-printed snacks and breakfast cereals enriched with grain by-products



The topics were:

  • Food texture:

- relationships with microstructure composition and the overall acceptability of food

- sensory and instrumental analyses and modeling


  • Food quality and safety in the framework of global bioeconomy and sustainable food production


  • Sustainable food consumption and facilitating the shift towards healthy, sustainable diets (the role/influence of food texture and rheology in eating habits and food consumption) - safe, healthy, high quality and affordable food


  • Food biosecurity - food protection from biological hazards


  • Market and consumer behaviour and preferences.


A maximum of 2 abstracts for each first author may be submitted. 

The abstract submission for the conference has an online procedure which has to be followed. Abstracts sent by e-mail will not be accepted. All abstracts will undergo a reviewing process before acceptance. Abstracts for oral and poster presentations need to have between minimum 600 and maximum 2000 characters (no spaces). 


The students session:Presentations


   •   Oral presentation: max. 10 minutes + 5 minutes online discussion

   •   Poster presentation

        a) discussions in forums for poster not participating to the students competition.

        b) posters participating to the students competition will be orally presented for 3 minute using 4 presentation slides.


The moderators will be very strict about the time! Discussions in forums will also be available. 


CRITERIA FOR EVALUATION OF STUDENT PRESENTATIONS AND POSTERS submitted for the student competition


Abstracts will be evaluated by the Scientific Committee using the following criteria: Innovation, Reason for or value of this study, Impact (social, economic, environmental, &/or industrial applicability)


Oral Presentations and Posters will be evaluated by the Scientific Committee using the following criteria:


General Criteria: Overall Clarity of the study, clarity and structure of the presentation/poster - ability to convey message to audience - concise and clear. Responses to questions (concise and clear).


Introduction: State of the art, Reason for or value of this study, 


Methods: Quality of experimental design.


Results: Appropriate analytical methods/ technologies and statistical analyses of the data, complete and understandable graphics.


Conclusion: Convincing and concise conclusion (presentation of the impact).