Reduction of pesticides and genetically modified organisms – key topics of the scientific conference in Sofia

A scientific conference under the motto “The Power of Science for a Safe Future” will be held on 15 May in Sofia. It is organized by the Bulgarian Focal Point of the European Food Safety Authority (EFSA) at the Center for Risk Assessment in the Food Chain. 

The main areas of the conference are related to plant health, food safety and animal health. One of the most important topics to be presented is related to research and innovations aimed at reducing pesticides. The speakers are scientists from the Agricultural Academy, and the Chair of the Agricultural Academy, Prof. Violeta Bozhanova, will also take part.

Special emphasis will be placed on one of the topics that has been widely discussed recently, namely genetically modified organisms. Experts from the National Center of Public Health and Analyses will speak about attitudes, trust and current challenges faced by consumers in Bulgaria.

The topic of sustainable pest management practices in sunflower (Helianthus annuus L.) will be presented by Lilyana Koleva and Tanya Karakicheva from the University of Forestry in Sofia.

The importance of the genetic diversity of plant species with potential application in pharmacy is the subject of research by Galya Petrova, Medical University, Sofia, and Stefan Petrov, Institute of Molecular Biology, Bulgarian Academy of Sciences, Sofia.

Experts from the Center for Risk Assessment in the Food Chain will raise the issue of food supplements and where the boundary lies between science and advertising.

The presentation of Dr. Alessandro Broglia from EFSA is dedicated to emerging vector-borne diseases and climate change. The scientist has been working for 17 years in the “Animal Health” Unit and is involved in risk assessments related to transboundary diseases and the analysis of emerging risks in agricultural and livestock production systems.

The poster session includes scientific research on topics such as biodiversity and metabolic capacity of Bulgarian lactobacilli, in vitro effect of the polyamine spermine on the mycelial growth of pathogenic fungi of the genus Fusarium, green synthesis of Fe2O3 and MgO nanoparticles using leaf extract of cranberry, medical application of essential oils used in culinary practice, application of nanotechnologies in the food industry and many others.

See the event programme