{"id":178,"date":"2017-09-07T19:33:03","date_gmt":"2017-09-07T17:33:03","guid":{"rendered":"http:\/\/sztf.edu.pl\/2018\/?page_id=178"},"modified":"2018-07-04T20:56:44","modified_gmt":"2018-07-04T18:56:44","slug":"programme","status":"publish","type":"page","link":"https:\/\/sztf.edu.pl\/2018\/en\/programme\/","title":{"rendered":"Programme"},"content":{"rendered":"

DOWNLOAD PDF<\/strong><\/a><\/h2>\n

DOWNLOAD ALL PRESENTATIONS (FOR PARTICIPANTS ONLY)\u00a0\"\"<\/a><\/h4>\n

DAY 1 – Wednesday – May 16, 2018\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/strong><\/h2>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

13:00\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

Arrival & Lunch
\n@Karczma na Kocierzu<\/strong><\/h3>\n<\/td>\n

\n

<\/h4>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

14:00\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

Registration<\/h3>\n<\/td>\n

\n

<\/h4>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

15:00\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Opening Ceremony<\/strong><\/h3>\n<\/td>\n

\n

Aleksander Poreda<\/a>
\n<\/strong>University of Agriculture in Krak\u00f3w, Poland<\/em><\/h4>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Session 1\u00a0<\/strong>\u27a4\u00a0<\/strong>Innovations in raw materials & technologies
\n<\/strong><\/span>Chair:
\n<\/strong>Aleksander Poreda,\u00a0<\/strong>University of Agriculture in\u00a0 Krak\u00f3w, Poland
\n<\/em>Gert De Rouck,\u00a0<\/strong>KU Leuven, Belgium<\/em><\/h3>\n<\/td>\n<\/tr>\n

\n

15:15\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Introducing woody flavours in beers via oak wood extracts.<\/strong><\/a><\/h3>\n<\/td>\n

\n

Gert de Rouck<\/a>
\n<\/em><\/strong>KU Leuven, Belgium<\/em><\/h4>\n<\/td>\n

\n
Raw materials & technologies<\/h6>\n<\/td>\n<\/tr>\n
\n

15:40\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Effect of malting on commercial green lentils and their suitability for wort production<\/strong><\/a><\/h3>\n<\/td>\n

\n
\n
\n

Jonas Trummer
\n<\/a><\/strong>University of Agriculture in\u00a0 Krak\u00f3w, Poland<\/em><\/h4>\n<\/div>\n<\/div>\n<\/td>\n

\n
Raw materials & technologies<\/h6>\n<\/td>\n<\/tr>\n
\n

16:05\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Processes for beer clarification allow industrial production of gluten-free (barley) malt beers<\/strong><\/a><\/h3>\n<\/td>\n

\n

Anneleen Decloedt
\n<\/a><\/strong>Ghent University, Belgium<\/em><\/h4>\n<\/td>\n

\n
Raw materials & technologies<\/h6>\n<\/td>\n<\/tr>\n
\n

16:30\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

ECOLAB presentation<\/strong><\/h3>\n<\/td>\n

\n

Sponsor<\/strong><\/h4>\n<\/td>\n

\n
Raw materials & technologies<\/h6>\n<\/td>\n<\/tr>\n
\n

16:45\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

TECHNICAL BREAK<\/strong><\/h3>\n<\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
\n

17:05\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

FlavorActiV malt quality flavour assessment<\/strong><\/h3>\n<\/td>\n

\n

Boris Gadzov<\/a>, <\/strong>FlavorActiv, UK<\/em><\/h4>\n<\/td>\n

\n
Raw materials & technologies<\/h6>\n<\/td>\n<\/tr>\n
\n

18:15 <\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Is Active Dry Yeast Easy-to-Use ? Study of the impact of no dry yeast hydration before wort pitching<\/strong><\/a><\/h3>\n<\/td>\n

\n
\n
\n
\n
\n
\n

Yves Gosselin<\/a>
\n<\/strong>FERMENTIS –\u00a0<\/em>Division of S.I.Lesaffre, France<\/em><\/h4>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/td>\n

\n
RAW MATERIALS & TECHNOLOGIES<\/h6>\n<\/td>\n<\/tr>\n
\n

18:30\u00a0<\/strong>\u27a4
\n<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Simultaneous measurement of extract, alcohol, CO2 and other beer parameters using PBA – B<\/i><\/b><\/h3>\n<\/td>\n

\n

\u0141ukasz Burchacki<\/a>
\n<\/strong>Anton Paar, Poland<\/em><\/h4>\n<\/td>\n

\n
RAW MATERIALS & TECHNOLOGIES<\/h6>\n<\/td>\n<\/tr>\n
\n

18:40\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

PureMalt<\/strong><\/h3>\n<\/td>\n

\n

Sponsor<\/strong><\/h4>\n<\/td>\n

\n
RAW MATERIALS & TECHNOLOGIES<\/h6>\n<\/td>\n<\/tr>\n
\n

18:50\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

POSTER SESSION<\/strong><\/a><\/h3>\n<\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
\n

19:10\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

COOPERATION & NETWORKING<\/strong>
\nOpen bar at the conference hall<\/h3>\n<\/td>\n

\n

sponsored by
\nGrupa Z\u0307ywiec S.A.<\/strong><\/h4>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

19:30\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n
\n
\n

Z\u0307YWIEC D<\/strong>INNER @Karczma na Kocierzu<\/strong><\/h3>\n<\/div>\n<\/div>\n
\n

followed by a get-together at K2 club<\/h3>\n<\/div>\n<\/td>\n

<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

DOWNLOAD PDF<\/strong><\/a><\/h2>\n

DOWNLOAD ALL PRESENTATIONS (FOR PARTICIPANTS ONLY)\u00a0\"\"<\/a><\/h4>\n

DAY 2 – Thursday – May 17, 2018\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/span><\/strong><\/h2>\n
\n

Breakfast from 7:00\u00a0<\/strong><\/em>@Karczma na Kocierzu<\/strong><\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Session 2\u00a0\u27a4\u00a0Microbiology
\n<\/strong><\/span>Chair: Anita Van Landschoot<\/strong>,\u00a0Ghent University, Belgium<\/em><\/h3>\n<\/td>\n<\/tr>\n

\n

10:00\u00a0<\/strong>\u27a4
\n<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Factors affecting wort fermentation and follow-up of brewer\u2019s yeast fermentation<\/strong><\/a><\/h3>\n<\/td>\n

\n

Magda Costa<\/a>
\n<\/strong>Ghent University, Belgium<\/em><\/h4>\n<\/td>\n

\n
Microbiology<\/h6>\n<\/td>\n<\/tr>\n
\n

10:15\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Nietypowe dro\u017cd\u017ce w produkcji piwowarskiej – czyli winiarz w browarze<\/strong><\/a><\/h3>\n<\/td>\n

\n

Pawe\u0142 Satora<\/a>
\n<\/strong>University of Agriculture in Krak\u00f3w, Poland<\/em><\/h4>\n<\/td>\n

\n
MICROBIOLOGY<\/h6>\n<\/td>\n<\/tr>\n
\n

10:35 <\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Screening for the brewing ability of non-Saccharomyces yeasts with Torulaspora delbrueckii as a model<\/strong><\/a><\/h3>\n<\/td>\n

\n

Maximilian Michel<\/strong><\/a>
\nResearch Center Weihenstephan for Brewing and Food Quality, TU M\u00fcnchen, Germany<\/em><\/h4>\n<\/td>\n

\n
MICROBIOLOGY<\/h6>\n<\/td>\n<\/tr>\n
\n

10:55 <\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Secondary contamination of beer by Pectinatus and other strict anaerobes<\/strong><\/a><\/h3>\n<\/td>\n

\n

Dagmar Matoulkova<\/strong><\/a>
\nResearch Institute of Brewing and Malting, PLC, Czech Republic<\/em><\/h4>\n<\/td>\n

\n
MICROBIOLOGY<\/h6>\n<\/td>\n<\/tr>\n
\n

11:15 <\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

COFFEE BREAK<\/strong><\/h3>\n<\/td>\n

\u00a0<\/td>\n<\/td>\n<\/tr>\n
\n

11:30\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Better brewing with advanced yeast analysis using mobile microscopy and cloud computing<\/strong><\/a><\/h3>\n<\/td>\n

\n

Katja Schulze<\/strong><\/a>
\nOculyze GmbH, TH Wildau, Germany<\/em><\/h4>\n<\/td>\n

\n
MICROBIOLOGY<\/h6>\n<\/td>\n<\/tr>\n
\n

11:50 <\/strong>\u27a4
\n<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

New Real Time-Polymerase Chain Reaction (RT-PCR)-based Methods for Monitoring Spoilage Bacteria and Yeasts in Breweries<\/strong><\/a><\/h3>\n<\/td>\n

\n
\n
\n
\n
\n
\n

Daniel Gerhards<\/strong><\/a>
\nPall GmbH<\/em><\/h4>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/td>\n

\n
MICROBIOLOGY<\/h6>\n<\/td>\n<\/tr>\n
\n

12:05\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Impact of yeast generation on production and volatile components of bottom-fermented beer<\/strong><\/a><\/h3>\n<\/td>\n

\n
\n
\n
\n
\n
\n

Sasa Despotovic<\/strong><\/a>
\nUniversity of Belgrade, Serbia<\/span><\/em><\/span><\/h4>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/td>\n

\n
MICROBIOLOGY<\/h6>\n<\/td>\n<\/tr>\n
\n

12:25 <\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

COFFEE BREAK<\/strong><\/h3>\n<\/td>\n

\u00a0<\/td>\n<\/td>\n<\/tr>\n
\n

Session 3\u00a0\u27a4\u00a0Flavour Stability
\n<\/strong><\/span>Chair: Dr Boris Gadzov<\/strong>,\u00a0FlavorActiv<\/em><\/h3>\n<\/td>\n<\/tr>\n

\n

12:45\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

FlavorActiV & Bruker Beer Freshness Workshop<\/strong><\/h3>\n<\/td>\n

\n

Boris Gadzov<\/a> & Mangethe Zwane, <\/strong>FlavorActiv, UK<\/em><\/h4>\n<\/td>\n

\n
FLAVOUR STABILITY<\/h6>\n<\/td>\n<\/tr>\n
\n

13:45\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

The significance of malt and brewing process in beer flavour stability – hunting the\u00a0\u00a0staling aldehydes<\/a><\/strong><\/h3>\n<\/td>\n

\n

Weronika Filipowska<\/a> &\u00a0<\/strong>Maciej Ditrych<\/a>,\u00a0<\/strong>
\nKU Leuven, Belgium<\/em><\/h4>\n<\/td>\n

\n
FLAVOUR STABILITY<\/h6>\n<\/td>\n<\/tr>\n
\n

14:10\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Roasting dependent Fe and Cu-levelling effect during mashing<\/strong><\/a><\/h3>\n<\/td>\n

\n

Marcus Pagenstecher<\/a>
\n<\/em><\/strong>University of Copenhagen, Denmark<\/em><\/h4>\n<\/td>\n

\n
FLAVOUR STABILITY<\/h6>\n<\/td>\n<\/tr>\n
\n

14:25\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Assessment of Metal Chelators in Wort- and Beer-Simulating Buffer Solutions<\/strong><\/a><\/h3>\n<\/td>\n

\n

Tuur Mertens<\/strong><\/a>
\nTechnical University of Berlin, Germany<\/em><\/h4>\n<\/td>\n

\n
FLAVOUR STABILITY<\/h6>\n<\/td>\n<\/tr>\n
\n

14:40\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

LUNCH
\n<\/strong>@Karczma na Kocierzu<\/strong><\/h3>\n<\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
\n

Session 4\u00a0\u27a4\u00a0Innovations in raw materials & technologies
\n<\/strong><\/span>Chair: Dipl. Eng. Jonas Trummer. EJDFoodSci, UR Krak\u00f3w<\/strong><\/h3>\n<\/td>\n<\/tr>\n

\n

16:00 <\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Sensorial evaluation of hops<\/strong><\/a><\/h3>\n<\/td>\n

\n

Maciej Cho\u0142drych, <\/strong>piwoznawcy.pl<\/em><\/h4>\n<\/td>\n

\n
RAW MATERIALS & TECHNOLOGIES<\/h6>\n<\/td>\n<\/tr>\n
\n

16:20\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Hops \u2013 different techniques for successful addition<\/strong><\/a><\/h3>\n<\/td>\n

\n

Andreas Faustmann<\/a>,\u00a0<\/strong>
\nVLB Berlin, Germany<\/em><\/h4>\n<\/td>\n

\n
RAW MATERIALS & TECHNOLOGIES<\/h6>\n<\/td>\n<\/tr>\n
\n

16:40\u00a0<\/strong>\u27a4
\n<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

On the Fate of \u03b2-Myrcene and Monoterpene Alcohols During Fermentation\u00a0<\/strong><\/a><\/h3>\n<\/td>\n

\n

Korbinian Haslbeck<\/strong><\/a>
\n<\/em><\/strong>Research Center Weihenstephan for Brewing and Food Quality, TU Munich<\/em><\/h4>\n<\/td>\n

\n
RAW MATERIALS & TECHNOLOGIES<\/h6>\n<\/td>\n<\/tr>\n
\n

17:00\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

COFFEE BREAK<\/strong><\/h3>\n<\/td>\n

<\/td>\n<\/td>\n<\/tr>\n
\n

17:20\u00a0<\/strong>\u27a4<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n
\n
\n
\n
\n

Malting barley – selected issues it’s good to be aware of<\/a><\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/td>\n

\n

Jerzy Czernia<\/strong>
\nMalteurop Polska\u00a0<\/em><\/h4>\n<\/td>\n

\n
RAW MATERIALS & TECHNOLOGIES<\/h6>\n<\/td>\n<\/tr>\n
\n

17:35\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

Brewing with green malt: process development and technical requirements for an energy and water efficient process which omits kilning<\/strong><\/a><\/h3>\n<\/td>\n

\n

Celina Dugulin<\/strong><\/a>
\nUniversity of Nottingham, UK<\/em><\/h4>\n<\/td>\n

\n
RAW MATERIALS & TECHNOLOGIES<\/h6>\n<\/td>\n<\/tr>\n
\n

17:50\u00a0<\/strong>\u27a4
\n<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

Alcohol-free beer: the brewing product of the future?\u00a0<\/strong><\/a><\/h3>\n<\/td>\n

\n

Jeroen Bauwens<\/strong><\/a>
\nKU Leuven, Belgium<\/em><\/h4>\n<\/td>\n

\n
RAW MATERIALS & TECHNOLOGIES<\/h6>\n<\/td>\n<\/tr>\n
\n

18:10\u00a0<\/strong>\u27a4
\n<\/strong><\/h3>\n

\u00a0<\/strong><\/h3>\n<\/td>\n

\n

The role of a beer membrane filter in an environmental friendly brewery<\/strong><\/a><\/h3>\n<\/td>\n

\n

Rik Schuurman<\/span><\/b><\/a>
\nPentair<\/em><\/h4>\n<\/td>\n

\n
RAW MATERIALS & TECHNOLOGIES<\/h6>\n<\/td>\n<\/tr>\n
\n

18:30\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n
\n
\n
\n
\n

Summary of the SzTF 2018<\/strong>
\nAward of the Specialty Beers Contest<\/strong><\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/td>\n

\n

Aleksander Poreda<\/a>
\n<\/strong>University of Agriculture in Krak\u00f3w, Poland<\/em><\/h4>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

19:00\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

COOPERATION & NETWORKING<\/strong>
\nOpen bar at the conference hall<\/h3>\n<\/td>\n

\n

sponsored by
\nGrupa Z\u0307ywiec S.A.<\/strong><\/h4>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

19:30 <\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

DINNER @Karczma na Kocierzu<\/strong>
\nfollowed by farewell party at K2 club<\/h3>\n<\/td>\n

<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

DOWNLOAD PDF<\/strong><\/a><\/h2>\n

DOWNLOAD ALL PRESENTATIONS (FOR PARTICIPANTS ONLY)\u00a0\"\"<\/a><\/h4>\n

Dzie\u0144 3 – pi\u0105tek – 18.05.2018\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/strong><\/h2>\n
\n

Breakfast\u00a0<\/strong><\/em>from 7:00\u00a0<\/strong><\/em>@Karczma na Kocierzu\u00a0<\/strong><\/h3>\n\n\n\n\n
\n

9:30\u00a0<\/strong>\u27a4<\/strong><\/h3>\n<\/td>\n

\n

Workshop: Application of LUNA FY instrument for automatic count of yeast cells<\/strong><\/h3>\n<\/td>\n

\n

Marek Micha\u0142owski<\/strong>
\nBioanalytic<\/em><\/h4>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

12:00\u00a0<\/strong>\u27a4<\/h3>\n<\/td>\n

\n

Visit to the \u017bywiec Brewery<\/strong><\/h3>\n<\/td>\n

<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

DOWNLOAD PDF<\/strong><\/a><\/h2>\n

Participation in the workshop is free of charge with a limited number of participants (35 persons).\u00a0Registered participants will be informed via email.<\/h4>\n

REGISTER HERE<\/strong><\/a><\/h2>\n","protected":false},"excerpt":{"rendered":"

DOWNLOAD PDF DOWNLOAD ALL PRESENTATIONS (FOR PARTICIPANTS ONLY)\u00a0 DAY 1 – Wednesday – May 16, 2018\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-template-fullwidth.php","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-178","page","type-page","status-publish","hentry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P98bIM-2S","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/pages\/178","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/comments?post=178"}],"version-history":[{"count":143,"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/pages\/178\/revisions"}],"predecessor-version":[{"id":1391,"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/pages\/178\/revisions\/1391"}],"wp:attachment":[{"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/media?parent=178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}