Field, Vegetable and Forage Crops
The section presents scientific research works on production technology in primary plant production (arable, vegetable production in the open and in protected areas, production of animal feed, production of herbs, aromatic and medicinal plants and alternative field plants, agrotechnical measures, varietal cultivation technology, adaptability and resilience of genotypes, optimization of agricultural and vegetable production systems, organic plant production with agro-ecosystem protection, ecological factors that affect agricultural and vegetable crops, and testing of the content of harmful/hazardous substances in the soil.
Pomology and Viticulture
Research and scientific research works in the field of fruit growing and viticulture will be shown: pomological and ampelographic tests, genetics and breeding of different fruit species and vines, conservation of genetic resources, creation of new varieties of good quality resistant to parasites of fruit species and vines, introduction of modern agro-technical, ampelographic measures, raising experimental plantations with different cultivation systems of selected fruit species and vines, influence of ecological, especially climatic conditions on the cultivation of fruit and vines, the adaptability of the variety, the possibility of influencing climate changes, the improvement of soil conditions in order to obtain the best possible results, improving the technology of growing stone fruit trees, with a special focus on apricot, plum and cherry, as well as some apple trees (apple, pear), through testing the behavior of newer rootstocks and world varieties in various ecological conditions.
Livestock Production
Scientific research papers related to improving the production of healthy food and ensuring the food security of the population, economic profitability and sustainable life in rural areas, facing the challenges of climate change and finding solutions and new opportunities in the rational use of resources in agriculture, studying alternative systems of rearing domestic animals in the production of milk, meat and eggs, examination of the influence of fixed and continuous paragenetic factors on the expression of fertility traits in dairy cows, investigation of different feed formulations, examination of the concentration of heat stress protein Hsp70 and stress in general related to endocrine, metabolic and inflammatory mediators in cows in early lactation will be discussed. Scientific papers from all aspects of veterinary science are welcome.
Plant Protection, Food Safety and the Environment
The section will include scientific research papers dealing with the following topics: study of plant pathogens (causers of diseases), weeds and pesticides in order to develop methods of biorational protection of plants and production of health-safe food, research into the application of integral protection methods in order to minimize the role of pesticides, study of biology and favorable ecotoxicological measures in the suppression of economically harmful and lesser-known harmful organisms in field and fruit production, as well as on stored products. Also of interest are molecular methods of detection of etiology of the diseases and insect vectors role in their propagation economically important/invasive insects in various agroecosystems, identification of quarantine and economically important phytopathogenic microorganisms, potential use of the bacteriophage in control of economically significant bacteria, plant pathogens as the causative agent of plants biotic stress and revealing of tolerance/resistance; monitoring and prognosis of most relevant diseases in agriculture, control of invasive weeds, plant pathogens and pests; integrative pest management,comprehensive characteristics of weeds and theirsresistance to herbicides; ambiental and environmental risk of herbicide application, control and improvement of seeds quality, control of phytoparasitic nematodes, properties of pesticides/fertilizers and nutrition value of fertilizers.
Food Technology
Improvement and development of hygienic and technological procedures in the production of foodstuffs of animal origin in order to obtain quality and safe products competitive on the world market, food technologies, food quality and safety, knowledge of the raw material base in the production of food/feed, sensory evaluation, consumer science and food architecture, scientific papers in the field of grain and flour technology, sugar, fruit and vegetables, meat and dairy production, fooder, production of healthier and functional food, examination of the chemical and microbiological quality of food for a different group of consumers, an ecological approach and the introduction of modern biotechnologies, production of “healthier” or functional products with reduced animal fat, cholesterol content, sodium chloride and nitrite content, improved fatty acid profile composition and the incorporation of ingredients proven to have a positive impact on human health, cultivation of different microorganisms on different substrates obtained from agricultural and food industry waste to obtain enzymes, biocontrol agents and biopolymers – circular economy, development of biosensors based on integrated enzymes and fuel cells based on immobilized cells of microorganisms, pilot methods for food processing: conceptual innovative animal and plant products, Food Oral Processing, in vitro digestion of modified food,
Applied Chemistry
Applied chemistry, biochemical analyzes of antioxidant, anti-inflammatory, anti-mutagenic and anti-proliferative properties of chemically profiled extracts, pharmacological and clinical studies of the application of selected natural products in the formulation of new phytopharmaceuticals and dietary supplements, synthesis of new complex compounds of transition metals with bioactive N, S, O – donor ligands and edda- ligands type, characterization by elemental analysis, infrared and nuclear-magnetic-resonance spectroscopy, X-ray structural analysis, testing of the influence of the structure of ligands and the structure of complexes on antitumor, antimicrobial and other biological activities, the application of computer methods in combination with the most modern theoretical models, carried out an examination of the mechanisms of antioxidant action of various isolated compounds with hydroxy (HO•), hydroperoxy (HOO•) and methyl peroxy (CH3OO•) radicals, in water and various organic solvents.
Nutritionism
Research of food-technological, medical and biotechnological approaches to nutrition that contribute to a better understanding of the complexity of the relationship between food and health and open opportunities for improving disease prevention, as well as planning, promoting and communicating intervention programs in the community, with the aim of improving public health.
