{"id":168,"date":"2017-09-07T19:25:28","date_gmt":"2017-09-07T17:25:28","guid":{"rendered":"http:\/\/sztf.edu.pl\/2018\/?page_id=168"},"modified":"2017-09-07T19:25:28","modified_gmt":"2017-09-07T17:25:28","slug":"conferences","status":"publish","type":"page","link":"https:\/\/sztf.edu.pl\/2018\/en\/about\/conferences\/","title":{"rendered":"Conferences"},"content":{"rendered":"

School of Fermentation Technology<\/strong> was initiated in 1995 under the Tempus program S-JEP-09770\/95 \u201cUniversity \u2013 Industry Cooperation in Fermentation in Poland\u201d. The final report of the EU TEMPUS JEP written, \u201ca big success of courses organized in Wroclaw and Olsztyn, as well as a further need expressed by\u00a0the Polish industry will lead to organize the third course in Krakow (20-26.04.1998).\u201d Currently we have been present in the market for 21 years since and we have the\u00a018-th edition, in 2016.<\/p>\n

PREVIOUS EDITIONS OF SCHOOL OF FERMENTATION TECHNOLOGY<\/h2>\n

2014 \u00a0\u2013 Stabilno\u015b\u0107 piwa wyzwaniem dla browarnictwa XXI wieku. Krak\u00f3w-Kocierz 20-22.03.2014.<\/p>\n

2012 \u00a0\u2013 Globalizacja a oczekiwania wsp\u00f3\u0142czesnego rynku piwa. Krak\u00f3w-Kocierz 19-21.04.2012.<\/p>\n

2010 \u00a0\u2013 Osi\u0105gni\u0119cia naukowo-techniczne w s\u0142odownictwie i browarnictwie. Oczekiwania-mo\u017cliwo\u015bci-wdro\u017cenia. Krak\u00f3w-Kocierz 21-24.04.2010.<\/p>\n

2009 \u00a0\u2013 Technika i technologia w nowoczesnym browarnictwie. \u0141\u00f3d\u017a \u2013 Ciechocinek 24-27.03.2009.<\/p>\n

2008 \u00a0\u2013 Materia\u0142y pomocnicze w technologii browarniczej. Krak\u00f3w-Kocierz 8-11.04.2008.<\/p>\n

2007 \u00a0\u2013 Piwowarstwo polskie w Unii Europejskiej. Kliczk\u00f3w 21-24.03.2007.<\/p>\n

2006 \u00a0\u2013 Trendy w technologii i marketingu piwa. \u0141\u00f3d\u017a 29.03-1.04.2006.<\/p>\n

2005 \u00a0\u2013 Nowoczesne i przysz\u0142o\u015bciowe rozwi\u0105zania w browarnictwie. Wis\u0142a 20-23.04.2005.<\/p>\n

2003 \u00a0\u2013 Enzymy w piwowarstwie \u2013 dzi\u015b i jutro. Jamrozowa Polana 26-29.03.2003.<\/p>\n

2002 \u00a0\u2013 Modyfikacje surowcowe i technologiczne produkcji piwa. \u0141\u00f3d\u017a 20-23.03.2002.<\/p>\n

2001 \u00a0\u2013 Kszta\u0142towanie cech sensorycznych piwa. Szczyrk 26-29.03.2001.<\/p>\n

2000 \u00a0\u2013 Zarz\u0105dzanie jako\u015bci\u0105 w przemy\u015ble piwowarskim. Wybrane cechy jako\u015bci piwa \u2013 mo\u017cliwo\u015b\u0107 poprawy. Kiekrz 10-13.04.2000.<\/p>\n

1999 \u00a0\u2013 Technologia i jako\u015b\u0107 piwa w marketingu. Duszniki Zdr\u00f3j 19-22.04.1999.<\/p>\n

1998 \u00a0\u2013 Surowce w technologii piwowarskiej. Zakopane 20-23.04.1998.<\/p>\n

1997 \u00a0\u2013 Fizyko-chemiczna i biologiczna stabilno\u015b\u0107 piwa i napoj\u00f3w fermentowanych. Stare Jab\u0142onki 7-11.04.1997.<\/p>\n

1996 \u00a0\u2013 Dro\u017cd\u017ce w technologiach fermentacyjnych. Enzymy w technologiach fermentacyjnych. Wroc\u0142aw 16-19.04.1996.<\/p>\n","protected":false},"excerpt":{"rendered":"

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