- Peter Balogh: Consumer preferences for an archetypal traditional food product in Hungary
- Lech Michalczuk: Flavours forgotten and unforgotten traditional vegetables in polish cuisine
- Sonja Smole Mozina:Neglected traditional foods as trigger for new generation of food products
- Susanne Braun: A networking presentation on ISEKI Food Association and FooD-STA project
- Friedrich Karl Lucke: Keynote lecture: Food safety challenges associated with traditional foods
- Zuzana Ciesarova: Slovak foods with labels of specifications
- Katarzyna Swiader: Products based on flax as a valuable food ingredients
- Malgorzata Wronkowska: Tradition and innovation in bakery products
- Kristína Kukurova: Sea-buckthorn innovative cereal products
- Natalia Drabinska: Inulin-type fructans as an additive to gluten-free bread
- Marijana Pesakovic: Environmental safety and innovative plum growing technology
- Nebojsa Milosevic: Plum cultivars from Fruit Research Institute Čačak intended for drying