Prof. dr hab. inż. Joanna Stadnik is a distinguished professor at the University of Life Sciences in Lublin (Uniwersytet Przyrodniczy w Lublinie), where she is affiliated with the Department of Meat Technology and Food Quality. She earned her MSc in Food Technology and Human Nutrition in 2001, followed by a PhD in food technology with a specialization in meat technology in 2005, and habilitation in 2014 in the field of food technology and nutrition, focusing on meat-derived products. In 2019 she was awarded the title of professor of agricultural sciences by the President of Poland.
Innovative Meat Processing Strategies for Sustainable and Health-Oriented Food Systems: Current Trends and Future Perspectives
The growing demand for sustainable food systems presents significant challenges for the meat industry, which must address consumer expectations regarding health, safety, nutritional quality, and environmental sustainability. Increasing concerns about highly processed foods, together with evolving scientific evidence linking meat consumption with non-communicable diseases, have accelerated the search for innovative approaches to meat processing, preservation, and product development.
This plenary lecture will present current trends and emerging technologies shaping the future of meat and meat products within sustainable food systems. Particular attention will be devoted to strategies aimed at improving the nutritional profile of meat products through fat reduction, optimization of fatty acid composition, sodium reduction, and enrichment with biologically active compounds. Advances in animal nutrition, including dietary strategies to increase omega-3 polyunsaturated fatty acids, as well as the application of fat replacers such as inulin and natural antioxidant systems, will be discussed as effective tools for producing healthier meat products.
The lecture will also explore innovative preservation technologies designed to minimize the formation of potentially harmful compounds while maintaining product quality, safety, and consumer acceptance. Special emphasis will be placed on contemporary approaches to nitrite reduction and alternative curing systems based on natural nitrate sources, starter cultures, and bioactive ingredients. The growing role of probiotic and potentially probiotic microorganisms in fermented meat products will be highlighted as a promising direction for the development of functional foods with additional health benefits.
Beyond nutritional and technological considerations, the presentation will address environmental challenges associated with conventional meat production and discuss emerging solutions supporting sustainability goals. These include resource-efficient processing technologies, by-product valorization, and the development of alternative protein systems such as cultivated meat.
By integrating advances in meat science, food technology, and sustainability research, this lecture will provide an overview of innovative pathways toward safer, healthier, and more sustainable meat products, demonstrating how modern processing and preservation strategies can contribute to resilient food systems for future generations worldwide.