The study was focused on the quality and sensory perception of everyday bakery products (buns) enriched by the cricket meal. Rheological properties, nutritional value and amino acid profile of bakery products dough and buns before and after enrichment with two types of cricket meal (light meal; spray-dried) and (dark meal; ovendried) with the level of substitution of 0, 5, 8 and 10%) were investigated. Rheological differences between the wheat dough and the enriched dough were observed. Decreasing the time of dough stability (lower stability) in enriched dough and the worsened consistency of dough after 12 minutes of the measurement were observed. The addition of cricket meal leads to the changes in the leavening ability of the dough, whereas dough containing cricket meal showed a lower specific volume and a smaller height than the wheat dough without it. Regarding the sensory evaluation, significant differences in brown colour intensity, acceptability of odour, toughness, the intensity of taste, and overall acceptability were observed between wheat products (buns without cricket meal) and buns enriched with the crickets. The buns with 8% and 10% addition had nutty, earthy and bean-like flavours. In the case of acrylamide formation, the addition of cricket meal negatively affected the technological feature or the quality of the buns. Finally, the replacement of wheat flour by 8% of cricket meal in the buns was considered as optimal.

Soybean hull have been shown to contain significant amounts of dietary fibre (DF) including arabinogalactans, arabinoxylans and pectin-related acidic polysaccharides. By means of an acid chemical treatment of the soybean hull, DF with prebiotic properties were isolated, obtaining a yield of 5.7 g/100 g d.m. The physico-chemical characteristics of the obtained DF were: 83% fiber, 10.5% moisture, 3% protein, 0.13% fat, 3% ash. Gluten-free rice cookies were obtained containing the isolated DF. Rice flour was substituted with 10% DF (10CDF) and 20% DF (20CDF), respectively. The cookie sample (without added fiber) was the control cookie (100% rice flour). Other ingredients used in cookies formulations were: eggs, sugar and butter. Following a dose-effect response, cookies with DF had higher total polyphenols content (47.2 - 69.3 mg GAE/100 g d.m.) and antioxidant capacity (45.7 - 51.3 mg Trolox/100 g d.m.) compared to the control. The cookies' physico -chemical analysis showed that cookies 10CDF represented a "source of dietary fibers" (4.1% fiber content), while cookies 20CDF were "rich in dietary fiber" (7.9% fiber content), according to the nutritional claims from Regulation no. 1924/2006. The energy value of the DF fortified cookies decreased compared to the control by 3.8% (10FCS) and 6.3% (20FCS), respectively. The DF addition led to darker and smaller (in diameter) cookies.Moreover, DF addition produced softer cookies (cookies'hardness was decreased by almost 29% for 10CDF and 14% for 20 CDF). The electronic nose analysis showed that DF cookies had different volatile composition, with a discrimination index of 85 between 10CDF and 20CDF. The study showed the possibility to create novel gluten-free cookies with improved texture and nutritional quality through the fortification with isolated DF from soybean hull. This work was supported by a grant of the Ministry of Research, Innovation and Digitization, CNCS/CCCDIUEFISCDI, project number PN-III-P3-3.5-EUK-2019-0163, within PNCDI III, EUREKA project (E!13082 BIOFLOSBAKE-LAVGLU).

Plants are a source of healthy nutritional principles. Nevertheless, it will be increasingly difficult to provide plantderived food of good quality in the future, since food security prospects are affected by the impact of climate change on plant health/productivity with effects on the whole agri-food sector. In addition, the prospect of increasing the arable area is insufficient (2%) and intensive agriculture is already an environmental burden, being responsible for about 20% of global emissions and involving the use of pesticides. In this scenario, our approach is rather to search for new supply systems of plant-derived raw materials with the aim to guarantee nutrition, health and safety. Cellular agriculture, is being developed to decrease the dependence of plant agri-food production of valuable plant species on productivity variations due to climate change, for continuum, programmable and flexible productions allowing the intake of value-added molecules exactly in the state in which they are present in nature (phytocomplex) with the diet. In analogy to the radical invention of "cultured meat", but to an even greater extent, bioreactor-grown Plant Cell Cultures could be exploited as an entirely new food biomass for human consumption. Thanks to the totipotency of plant tissues, it is possible to isolate single plant cells from plant tissues (i.e., as an example, BERRIES) and to culture these cells in bioreactors in the lab, strictly controlling their growth, properties and safety aspects. This approach moves the paradigm of agricultural production from the plant itself cultured in an endangered nature to the lab. Plant cell cultures with nutritional and functional value were set-up and we are proceeding with the evaluation of technical solutions to pre-industrialize prototype food products. A sociological investigation is being performed to understand factors of choice for possible future innovative foods containing plant cells. A scenario emerges within which individuals are called upon to make consumption choices that are often forced between personal and collective needs in conditions in which information or knowledge may not be fully accessible, leaving them unaware of the risks and opportunities they face; their ability to adapt to the transformations taking place may be limited by economic, cultural, hence collective, but also personal capacities.

Staphylococcal food poisoning is one of the most common food-borne diseases worldwide. The causative agents are enterotoxins produced by enterotoxigenic strains of Staphylococcus aureus during its growth in favorable conditions in food. Since not all S. aureus strains can produce enterotoxins, detection of the enterotoxigenic ones is important for risk assessments and epidemiological investigations. Many molecular methods have been developed for the detection of staphylococcal enterotoxin genes. This work describes a modification of the original real-time PCR method for the detection of staphylococcal enterotoxin sea-see genes described by Nakayama et al. (2006). The original real-time PCR method was based on 5' nuclease real-time simplex PCR with the use of patented fluorogenic probes. Modifications of the original PCR protocol included an adjustment to Thermo Fisher Scientific PikoReal 24 instrument, a smaller reaction volume (20 µL), different reaction components (Thermo Fisher Scientific Luminaris Master mix), and a smaller number of cycles (40). Method efficiency was determined based on the standard curves of target genes (sea-see). Real-time PCR was performed on ten-fold serial dilutions of each of the target gene DNA in triplicate. Standard curves were constructed based on threshold cycle (Ct) values versus log values of DNA concentrations. Slope value was used for the calculation of efficiency according to the equation. The intercept of the Y-axis determined the limit of detection in terms of Ct values. The reproducibility of each PCR reaction was calculated as standard deviation and inter-assay coefficient of variation. Standard curves showed a linear relationship between Ct values and log values of DNA concentrations with very good data correlation (R2 values between 0.995 and 0.999). The detection limits were at the following Ct values: 39.4 for sea, 39.5 for seb, 41.1 for sec, 37.9 for sed, and 39.3 for see gene. The efficiency of PCR reactions was in the optimal range; 97.0%,105.1%, 101.0%, 100.6%, and 99.1%, sea to see respectively. The inter-assay coefficient of variation was between 0.24% and 4.38%. The modified method proved to be very efficient, reproducible, and discriminatory between positive and negative results.

Traditional techniques for food analysis are based on off-line laboratory methods that are expensive and timeconsuming and often require qualified personnel. Despite the high standards of accuracy and metrological traceability, these well-established methods do not facilitate real-time process monitoring and timely on-site decision-making as required for food safety and quality control. The future of food testing includes rapid, cost-effective, portable, and simple methods for both qualitative screening and quantification of food contaminants, as well as real-time measurement in production lines. Automatization through process analytical technologies (PAT) is an increasing trend in the food industry to achieve improved product quality, safety, and consistency, reduced production cycle times, minimal product waste or reworks, and the possibility for real-time product release. Novel methods of analysis for point-of-need (PON) screening could greatly improve food testing by allowing non-experts, such as consumers, to test in situ food products using portable instruments (1), smartphones, or even visual naked-eye inspections, or farmers and small producers to monitor products in the field. Considering the growing interest in real-time analysis and PAT systems for process control in the food industry, as well as the trend towards the development of smart devices for PON analysis of food products, we critically pointed out the importance of demonstrating metrological traceability and reliability of the measurement results in real-life conditions, a challenge not easily met with the analytical tools of PAT and the analytical methods for PON testing (2). The need for rapid and cost-effective analysis should not outweigh the demand for reliable measurements for food quality and safety control.