Projects / Programmes
Integrated food technology and nutrition
January 1, 2018
- December 31, 2027
| Code |
Science |
Field |
Subfield |
| 4.02.00 |
Biotechnical sciences |
Animal production |
|
| 4.03.00 |
Biotechnical sciences |
Plant production |
|
| Code |
Science |
Field |
| T430 |
Technological sciences |
Food and drink technology |
| Code |
Science |
Field |
| 4.02 |
Agricultural and Veterinary Sciences |
Animal and Dairy science |
| 4.01 |
Agricultural and Veterinary Sciences |
Agriculture, Forestry and Fisheries |
Food Science, nutrition, technologies, food, food of plant origin, food of animal origin, analitical methods, sensory evaluation methods
Data for the last 5 years (citations for the last 10 years) on
April 19, 2024;
A3 for period
2018-2022
| Database |
Linked records |
Citations |
Pure citations |
Average pure citations |
| WoS |
291 |
6,806 |
6,175 |
21.22 |
| Scopus |
325 |
8,069 |
7,384 |
22.72 |
Researchers (25)
Organisations (1)
Abstract
Research programme “Integrated food technology and nutrition” combines food processing technologies and human nutrition to provide food quality and safety. Researchers from the research group cover the interdisciplinary field of food processing and human nutrition. Modern, contemporary equipment and analytical methods are available for realization of research programme on a high scientific level. To maintain high scientific excellence the programme group cooperates with other programme groups, institutes from Slovenia and abroad and especially with the industry since we successfully apply research results in the industrial processes.
Scientific background work of the proposed programme for the past and fort the upcoming period remain unchanged, it focused on detecting and solving basic and developmental problems in producing and processing of safe food and human nutrition of high quality. The goal of the research group is and will be to find original solutions in providing healthy food. From this reason programme is divided into five work packages.
In work package (1) Innovative and sustainable food processing we will studied effect of iodised salt addition in cured meat products, the use of mixed-strain bacterial starter culture with transglutaminase activity for texture formation in meat emulsions/batter, germination of different types of cereals and pseudocereals, and use of UV radiation to improve the technological and fermentation properties of starter cultures of wine yeast. In work package (2) Dynamic heat treatment we will investigated the formation of 'foodborne' components (HCA, AA and HMF) with dynamic control of heat treatment parameters and additives as well as the suitability of the alternative oils (cold-pressed) of different ways the heat preparation of food. In work package (3) Dynamic packaging we will explore the use of various forms of active packaging and modified atmosphere to preserve the nutritional and sensory quality of food. The scope of work package (4) Dynamic storage will be fresh fruits linked up on effects, such as postharvest LED light, hot water treatments and coatings, dynamic atmosphere and physiological disorders. In work package (5) Human nutrition we will focus on the effect of natural antioxidants (rosemary extracts and lutein) addition on the formation of trans fatty acids in oils during the heat treatment, on nutrition status of some categories of population, on dietary fibre intake in a selected group of Slovenian population and suitability of the formulation of dietary fibre rich meat and bakery products. The first four packages come deeply rooted in the last work package, the nutrition, which is understandable, since the purpose of all researches in the field of food processing is ensuring the safe and balanced diet. The impact of our program group on the development of human resources haven’t be forgotten, as we put into practice through pedagogical work and provided new knowledge.
Significance for science
Framework of our researches, which will be performed in context of the program "Integrated Food and Nutrition" activities, is management of the potential negative impact of food on human health and the development of new technology solutions that will help to improve the nutritional properties of the food. Part of our activities will be designed to control the negative changes in food resulting from the activities of different microorganisms, the processes of heat treatment and other technological processes, storage and packaging. The second part of our work is linked to innovative approaches in the preparation of raw materials or finished products with improved sensory, technological and nutritional properties. This method of research must be supported by the latest physico-chemical analytical methods by which it is possible to quantify experimental changes. The results of our research will enable application of innovations in the food industry and thus contribute to the production of foods with less antinutritional ingredients or functional foods with improved nutritional value.
We believe that proposed programme will elucidate and enlighten more profoundly the influence of novel postharvest treatments on fruit and vegetable quality. Of special interests are treatments (hot water treatment, dynamic atmosphere storage) that might enable the reduction of phytopharmaceuticals, some of them are still used to prevent some physiological disorders. The knowledge obtained within proposed programme will be disseminated through domestic and international conferences; some specific topics will also be disseminated through extension service network for fruit and vegetable producers.
Nutrition is an important area of research, and is receiving increasing interest in the developed world. Our research group can contribute expertise in the development of this field in the domestic environment and in the creation of modern nutritional guidelines for the Slovenian space. The proposed program in the field of nutrition supports and implements the strategic objectives of the Resolution on the National Programme on Nutrition and Physical Activity for Health 2015-2025.
Significance for the country
Researchers in proposed programme work connected sciences, affecting food supply and also dietary habits. Findings of our programme group can and will be significantly contributed to food and nutrition science development. We will work on the most actual issues of food processing and nutrition issues; therefore we expected successful publication of our achievements in international avowed journals (specialised chemistry, food technology, nutrition and medicine). This will allow us to distribute the scientific information to both, dietetics and medical communities.
On the basis of outcomes of the work, attempts will be made to involve partners from a selected food research organisation or industry. The latter collaboration can enhance the possibility of the further development and application of the deliverables of programme, which may lead to a long term improvement in food industry.
Fruit production in Slovenia represents an important branch as it gives an income to many farms. Investing in fruit production branch is a key measure for the fruit quality as well as keeps Slovenian producers competitive at domestic market and abroad. Development of fruit production is a state priority as it enables to keep tradition, stimulate self-employment and enable the development of rural areas.
The aging of the population is one of the key factors that affect the modern developed society and has a significant impact on the economic and health aspects. Better understanding of the impact of diet on the health of elderly and their functional independence can significantly contribute to the reduction of resources that the society must invest in the care for the elderly population.
Researchers of this programme are working as mentors (supervisors) to graduate and postgraduate students. The aims of this training are to capitalize and to disseminate the knowledge developed within the programme as well as to improve multidisciplinary scientific exchange between scientists from different fields (molecular biology, biotechnology, food technology) of research to reach higher level of integration.
Most important scientific results
Interim report
Most important socioeconomically and culturally relevant results
Interim report
