1. Magdalena Ankiel-Homa, Designing of food products packaging - marketing aspects; 2. Joanna K. Banach, Iwona Nieradko, Ryszard Żywica, Bogusław Staniewski, Effect of rapeseed oil addition on electric properties of fat mixes; 3. Joanna K. Banach, Ryszard Żywica, Assessment of mechanical properties of ripening Edamski cheese and its analog Edan; 4. Bożena Borycka, Berry fruit pomace preparations as a source of dietary fiber; 5. Anna Byczkowska, Krzysztof Wójcicki, Anna Gliszczyńska-Świgło, Ewa Sikorska, Quality evaluation of commercially available berry seed oils; 6. Anna Cieszyńska, Katarzyna Michocka, Daria Wieczorek, Anna Wieloch, Antioxidant activity of green tea avaliable on the Polish market; 7. Jacek Czerniak, Anna Gacek, Przemysław Szopa, Determination of quinine content in tonic waters by molecular fluorescence spectroscopy; 8. Barbara Felkner-Poźniakowska, Michalina Gałgowska, Renata Pietrzak-Fiećko, Fatty acids profile in cow's milk fat depending on the herd size, system maintenance and feeding; 9. Mariusz Florek, Anna Litwińczuk, Piotr Skałecki, Piotr Domaradzki, Karolina Łaszkiewicz, Quality assessment of mortadella sausages offered on Lublin market; 10. Michalina Gałgowska, Barbara Felkner-Poźniakowska, Renata Pietrzak-Fiećko, The study on the fatty acids profile in fat of Leccinum aurantiacum from different vegetative places; 11. Anna Gliszczyńska-Świgło, Katarzyna Krzysztofiak, Bożena Tyrakowska, Antioxidant capacity of commercial non-alcoholic beverages containing tea extracts; 12. Justyna Górna, Barbara Hadryjańska, The effectiveness of traceability for food safety; 13. Daniela Gwiazdowska, Marta Ligaj, Mariusz Tichoniuk, Marian Filipiak, Detection of Aeromonas hydrophila - comparison of cultural and PCR methods; 14. Joanna Jasnowska-Małecka, Commercial tests for food allergen detection in food safety assurance; 15. Dariusz Kikut-Ligaj, Jan Jasiczak, Sip-and-spit screening procedures in studies of prediction of bitter taste of different groups of natural compounds; 16. Wanda Kudełka, Effect of raw material and storage time on changes in dry matter content in fermented drinks from goat's and cow's milk; 17. Anna Kwaśna, Katarzyna Michocka, Ryszard Zieliński, Effect of solvent on antiradical activity of pot marigold flowers extracts; 18. Monika Łodyga, Katarzyna Buhłak, NIR spectroscopy as a tool for edible salt identification; 19. Marta Moszyńska, Katarzyna Buhłak, Romuald Zalewski, Application of NIR spectroscopy to study on sugar; 20. Kamila Orzechowska-Przybyla, Alina Niewelt, Małgorzata Kosiorowska, Tomasz Lesiów, Evaluation of the efifectiveness of programs to ensure stable quality and food safety - preliminary study; 21. Joanna Pleszko, Exemplification of shaping the quality and safety of frozen products in the supply chain; 22. Ewa Stasiuk, Concentrations of lead and cadmium in Gouda cheese of Polish and foreign origin; 23. Ewa Stasiuk, Piotr Przybyłowski, Anna Rój, Lead and cadmium content in women milk and other milk; 24. Hanna Śmigielska, Joanna LeThan-Blicharz, Comparison of fuctional properties of potato and corn starches modified by oxidization and fortified with micronutrients; 25. Jerzy Szakiel, Artur Wolak, Sensory profile analysis of dairy products exemplified by kefirs; 26. Daria Wieczorek, Katarzyna Wybieralska, Alicja Babś, Thermal stability of selected spices; 27. Joanna Witczak, Selected problems concerning the necessity of assurance of organic food products credibility; 28. Katarzyna Włodarska, Ewa Sikorska, Use of experimental design in development of new food products - case study of fruit Juice. [O]