ELLS Conference 2026

1. From agri-food residues to bacterial cellulose: a sustainable fermentation approach.

Presented by: Chiara Morandi Unitus

1. Fate of T-2 and HT-2 Toxins During Oat Beverage Production.

Presented by: Ángel Aragonés Millán Udl

1. Understanding sustainable dietary behaviours in Sweden A cross-sectional quantitative study.

Presented by: Marianne-Sara Banda SLU

1. In vitro screening of natural cannabinoid compounds with anticancer potential using 3D colorectal cancer spheroids.
   Presented by: Karolína Stolínová CZU

2. Implementing a trans-well co-culture system as a tool to unveil dynamic interactions in the cheese ripening microbiota.
   Presented by: Elsa Martineau BOKU

3. Development of a rapid method for detecting and quantifying Escherichia coli in tomato juice using near-infrared spectroscopy.

Presented by: Sara NASRALLAH AGRO

1. Standardising In vivo Dynamic Aroma Release Measurements Across Multitextured Food Matrices with Complex Aroma Compositions.

Presented by: Maja Pawłowska AGRO

1. Exploring consumer acceptability towards traditional and innovative plant-based cheese combining implicit responses and explicit food preferences under blind and informed conditions.

Presented by: Rebecca Armandi Johns AGRO

1. Neural correlates of flavor integration revealed by High-Density EEG using time-frequency analysis.

Presented by: Maria Sifakaki AGRO

1. Using information about nutritional or environmental benefits to improve consumers' perception of hybrid dairy- and plant- based products. The mechanisms behind uneven results.

Presented by: Lou-Eve Vannieuwenhuyze AGRO