Food selection for conference dinner

The following menu will be available at the final conference dinner, where all participants, guests and sponsors are invited:

200 g Grilled pork sirloin, pepper sauce.

500 g Grilled pork ribs on honey, chilli and garlic.

200 g Chicken breast stuffed with goat cheese and leaf spinach on cream.

200 g Grilled filet from Nile perch, ratatouille.

200 g Grilled beef flank steak, pepper sauce.

300 g Caesar salad.

Programme is online

Programme of the YISAC 2019 conference was made online. Errors in title of one presentation in Session 1 and in schedule of lectures in Session 6, which were caused by early morning printing goblin, were corrected. Everything should be alright now.