Scientific programme

Photo by Fabio Šimićev

Scientific programme

The conference will feature a world-class diverse and balanced scientific programme that will cover most relevant and up to date scientific topics related to the European Federation of the WPSA’s working groups 4 and 5.


Symposium scientific topics are :

·         Advancements in Production Technologies

·         Quality Assessment and Improvement of Eggs and Poultry Meat

·         Safety and Microbial Control

·         Nutritional Value and Functional Properties of Eggs and Poultry Meat

·         Sustainable Production of Poultry

·         Processing and Product Development

·         Animal Welfare and Its Impact on Egg and Poultry Meat Quality

·         Regulations and Standards in Poultry Production

·         Biotechnology in Egg and Poultry Meat Production

·         Global Trade and Market Trends

·         Eggshell Quality and Poultry By-Products Utilization

More details about Symposium Topics can be found here.


The Scientific Programme Team will consult the national and foreign colleagues before finalizing the scientific programme.

Final programme to be announced at later stage.

Plenary speakers

Prof. Dr. Cristina ALAMPRESE

Full Professor in Food Science and Technology at the Department of Food, Environmental and Nutritional Sciences of the University of Milan (Italy).

Research interests: Quality of fresh eggs. Technological treatment of egg products. Functional properties (gelling, whipping, and emulsifying capacity, rheological behavior) of eggs and egg products. Influence of egg ingredients on food product quality. Technological properties of poultry meat. E-sensing technologies for food quality and authentication, and for process monitoring.

 

Prof. Dr. Elisabeth BAÉZA

Dr. Baéza obtained first a diploma of Engineer in Agronomy (ENSFA, Rennes, France) specialized on Animal Productions, then a PhD in Animal Sciences from the University of Montpellier (France). She was recruited at INRAE Nouzilly Centre (France) in 1993 to work on waterfowl production and poultry meat quality. The main achievement of her research activity is to have highlighted the major determinants of duck meat quality and the main factors influencing these parameters. She also investigates the oxidation susceptibility of meat and the antioxidant status of animals according to feed composition and supplementation with antioxidant additives. She is a member of the World Poultry Science Association and participated to the organization of many congress relatives to Poultry Meat Quality and Waterfowl Production. She has more than 132 peer-reviewed research publications in national and international journals and written three book chapters. She is co-author of two books on duck production published in 2012 and 2022. She teaches Poultry Meat Quality to undergraduate students. She guided students in doctoral degrees on Poultry Science. She is an associated editor for “INRAE Productions Animales” and “European Poultry Science” journals. She has an expertise activity for the French National Agency on Food and Environment Safety (ANSES).

 

Dr. Vincent GUYONNET

DVM Ph.D. Since 1994, he is a diplomate of the American College of Poultry Veterinarians. During his career, Vincent has worked closely with the Poultry sector, first from the Animal Health side and then from the egg production, grading and processing side (Burnbrae Farms Ltd.).  Concurrently, Vincent has represented the global Poultry & Egg sector with intergovernmental organizations (WOAH / OIE, FAO, World Bank) to address global issues such as animal welfare, climate change, food safety, and the overall sustainability of egg and poultry production. As Managing Director of FFI Consulting Ltd., Vincent works with various clients around the world to maximize the role of animal-sourced foods to human nutrition and food security, including the use of new digital technologies and artificial intelligence.  With a mixture of clients from the private sector, NGOs, research institutions and International Think tanks, FFI activities contribute to the challenges of sustainable global food security and nutrition.  Concurrently, Vincent serves as the World Veterinary Education in Production Animal Health Global Coordinator, Poultry Health and Production (WVEPAH). Vincent has authored 27 peer-reviewed articles, 11 book chapters, and recently served as the Associate editor for a new book on Egg Science & Technology.  Vincent is also a frequent invited speaker at international conferences, Poultry industry seminars and regularly writes editorials in international Poultry journals.

 

Prof. Dr. Danijela HORVATEK TOMIĆ

Full professor employed by the Department of Poultry Diseases with Clinic at the University of Zagreb’s Faculty of Veterinary Medicine. In addition to teaching activities, she works in the Department’s Bacteriology laboratory and in the Clinic for Exotic Animals (birds, reptiles). She received a quality management degree in 2012 (EOQ, ISO 9001), and since then she has been involved into quality systems, especially laboratory accreditation (ISO 17025); in 2018, she was appointed as vice dean for quality control at the Faculty of Veterinary Medicine. She was president of the Faculty of Veterinary Medicine’s Quality Management Committee, member of Biosafety committee, and other working groups. She has also been a member of the University of Zagreb’s Biomedicine council. She has undergone scientific training in Italy, Germany, France, Austria, and Slovenia. She is also serving as European Association of Establishments for Veterinary Educations (EAEVE) expert in the field of quality assurance. She has published over 150 bibliographic units and participated in international and domestic scientific and professional projects. In 2010, she received a scholarship from the For Women in Science programme, awarded by the Croatian Commission for UNESCO and L’Oréal Adria. Areas of scientific interest: bacterial diseases of poultry and other birds, zoonosis, campylobacteriosis, avian chlamydiosis.

 

Prof. Dr. Kristina KLJAK

Graduated from the graduate programme in Chemistry at the University of Zagreb Faculty of Science in 2005 and from the postgraduate programme in Agricultural Sciences at the University of Zagreb Faculty of Agriculture in 2012. After completing her postgraduate studies, she continued working at the Department of Animal Nutrition at the Faculty of Agriculture. Currently, she has been appointed associate professor and lectures on feeds and the assessment of their nutritional value in the Faculty’s study programmes at all levels. Her research areas include various approaches to assessing the nutritional value of feeds, including physiochemical properties, nutrient digestibility, presence of bioactive compounds and nutrient utilisation, most of which she has studied in poultry. She is particularly interested in the use of carotenoids from different sources to achieve the desired colour of egg yolk. She has published over 70 peer-reviewed articles, two book chapters and one university manual, and has been involved in three international and four national scientific projects. She completed scientific training at various universities in Europe and worldwide and spent a year at Pennsylvania State University on a Fulbright Scholarship. In addition to her research responsibilities, she held the position of Vice Dean for International and Interinstitutional Cooperation at the Faculty of Agriculture from 2021 to 2024.

 

Prof. Dr. Massimiliano PETRACCI

Full professor at the University of Bologna since 2018 and his research encompasses several aspects of poultry production and product quality. Over the past 20 years, Massimiliano Petracci has become an internationally recognized expert in poultry meat quality within academia and industry. Currently he is working on the characterization and mechanisms underlying the emerging meat abnormalities in poultry (white striping, wooden breast and spaghetti meat). He is author of more than 140 peer-reviewed articles and he has edited books entitled “Improving poultry meat quality” (Burleigh Dodds, 2022) and “Poultry quality evaluation” (Academic Press, 2017). Since 2014 he serves as chair the Working Group 5 “Poultry Meat Quality” of the European Federation of the World’s Poultry Science Association and he is associated editor of “World Rabbit Science”, “Meat and Muscle Biology” and “Frontiers in Physiology” and “World’s Poultry Science Journal”. He also participates in various international (INTAQT, FutureEUAqua e NextGenProteins), and national projects. In addition to his research responsibilities, he is the Coordinator of PhD Programme of Agricultural, Environmental and Food Science and Technology and he teaches courses on innovations in meat and egg processing and seafood quality in the master course on Food Science and Technology at the University of Bologna.

Social programme

Welcome cocktail – 14th September 2025 (to be announced)

Gala dinner – 16th September 2025 (to be announced)

Excursions and tours – to be announced

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