We are very pleased that the plenary lectures at our conference will be presented by:

Prof. Catherine M.G.C. Renard
INRAE, TRANSFORM, Nantes, France
Carotenoids, the microconstituents whose bioaccessability increases with processing

Prof. Pietro Rocculi
University of Bologna, Campus Cesena, Italy
Emerging processing technologies for the functionalization of food products

Prof. Christiane Kruse Faeste
Norwegian Veterinary Institute, Oslo, Norway
Biocontrols – sourcing from nature for controlling pest and disease

Prof. Vassilis Fotopoulos
Cyprus University of Technology, Limassol, Cyprus
Priming technologies for improved soft fruit production

Prof. Sylvain Guyot
INRAE, Le Rheu, France
Polyphenols in apple juices: how to manage the balance between organoleptic and nutritional qualities?
Welcome to BACIF 2025 – 4th International Conference
The research on biologically active compounds is still very important in today’s science. Researchers on one hand, consumers on the other and health professionals in between, they all are interested in product safety and quality, and that largely depends on components of biological activity.
The importance of biologically active compounds in food, nutrition and beauty products is the first reason for fourth edition of BACIF. The second reason is the success of three previous editions in 2015, 2017 and 2019. As previously the conference aims to be a modern and interdisciplinary debate platform for the specialists dealing with various aspects of biologically active substances in food and beauty products. The conference is to be held in the city of Łódź, just in the centre of Poland, this time in June at Lodz University of Technology. The event is a part of 75th anniversary of Faculty of Biotechnology and Food Sciences and 80th anniversary of Lodz University of Technology.
The conference proceedings will be published in the form of a reviewed multi-authored monograph granted with ministerial points.
As the organizers we will be happy to see you, both those who have already participated in BACIF or new participants. You are all welcome!
Conference topics:
- Active compounds in fortified food
- The broad spectrum of compounds that can be classified as biologically active
- The health aspects associated with biologically active substances in food
- The mechanisms of action of biologically active compounds
- Methods for determine of bioactive compounds
- Content of bioactive compounds in food
- Extraction and characterisation of bioactive compounds
- Microorganisms as sources of bioactive compounds
- Active compounds in food chain
- Interactions between food ingredients
- Novel, modified and functional food
- The role of diet in ageing and longevity
- Innovative technologies in food science
- The intersection of food, health and beauty