13.00 – 15.30 Section (Presentation – 10 min, questions – 5 min)

Moderator: Ilze Beitane

THE EFFECT OF COCONUT FIBRES ON LACTIC ACID BACTERIA GROWTH DURING THE MILK FERMENTATION / Amala Joseph, Inga Ciproviča (Latvia)

REfined and Unrefined oil oxidisability / Alvīne Henriete Auziņa, Andris Jugāns, Velga Miķelsone (Latvia)

POSSIBILITIES OF STEVIA APPLICATION FOR MANUFACTURING OF PRODUCTS FOR PATIENTS WITH DIABETES / Juta Grinberga, Ilze Beitāne (Latvia)

Physical parameter changes in pine cone jams during storage / Klinta Kārkliņa, Liene Ozola (Latvia)

The Significance and Health Implications of Antimicrobial Susceptibility Pattern of Bacteria Isolated from Locally Made Snacks in Nigeria / Bayode Aremo, Olajumoke Owoeye, Lawal A. Azeez, Sulaimon O. Kamorudeen, Timothy Ajayi (Nigeria)

Botrytis pseudocinerea as one of the causal agents of tomato gray mold / Lilija Dučkena, Gunita Bimšteine (Latvia)

research of fermented carrot juice production / Daina Eglīte-Antona, Kristīne Majore (Latvia)

Survival of lactic acid bacteria grown in organic and conventional milk in the human gastrointestinal model / Alana Pious Jose, Inga Ciproviča (Latvia)

nutrition‘s impact on mental health / Lāsma Plociņa, Ilze Beitāne (Latvia)

Analysis of population structure and inbreeding in the latvian heavy warmblood horse population / Viktorija Nikonova, Daina Jonkus (Latvia)