The Invitation

It is our privilege and pleasure to invite you and your colleagues to attend
The International Summer School
FOOD SAFETY AND HEALTHY LIVING
which will be held ONLINE, during July 5-8, 2020.

The summer school will bring together Romanian and foreign universities and leading representatives from international and national scientific research, as well as scientific and professional organizations.

The priority of this summer school is the education of undergraduate and postgraduate students (master and PhD) using pedagogical strategies for teaching/learning/evaluation in the field of food safety in order to have a healthy living.

Didactical materials and teaching methodologies will be usefully also for educational staff or learners, increasing the cooperation between institutions/organizations.

Program

The event's program is now available.

FSHL 2020 program

Participants

The complete list of registered participants is available.

Participants List

The Aims and Objectives

Other focuses of the summer school will be

To promote (tele)monitoring using classic and modern methods as demand for lifelong learning initiatives for the fields of life sciences, teaching undergraduate/master/PhD students from partner institutions
To organise a Summer School in 2020 in Romania (and in other partner universities in the following years), involving students and teachers from partner institutions
To identify ways to have joint theses and PhD coordination between the partner institutions
To have contribution to the dissemination of the products and activities, using all the ways involving also other interested academic or non-academic media

Didactical materials and teaching methodologies will be usefully also for educational staff or learners, increasing the cooperation between institutions/organizations.

Topics

Scientific approaches for the evaluation of risks associated with the consumption of botanicals: examples of cases occurred and relative assessment
Perceiving the environment through smelling and tasting. Neurobiology and neuropathology
Optimization of extraction procedures to obtain bioactivities from plants
Advances in mycotoxin detection
Hygienic design for sustainability
Effects of intermittent fasting on glucose and lipid metabolism
New advanced nanotechnology in food science
Biomonitoring of inorganic elements in Romanian population: background levels in young population and adverse health effects in adults
Allergies versus intolerances
Historical review of Romanian traditional food
Complementary food preparation in infants- risks and consequences on health
Biochemical approaches for goat milk yoghurt with high biological properties production
Dairy intake vitamin B complex versus cardiovascular diseases
Pattern of alimentation in adolescents
Chemical and functional characterization of pigmented cereals and their use as innovative ingredients in gluten-free diet
Taste receptors and immunity
Seaweed - the aquatic miracle in the fight against Human Papilloma Virus and cervical cancer
The role of antioxidants in photoprotection
Toxicity of nanoparticles in agriculture and food production