Projects / Programmes
Integrated food technology and nutrtition
January 1, 2004
- December 31, 2008
| Code |
Science |
Field |
Subfield |
| 4.02.00 |
Biotechnical sciences |
Animal production |
|
| 4.03.00 |
Biotechnical sciences |
Plant production |
|
food, technology, quality, nutrition
Researchers (22)
Organisations (1)
Abstract
Foods of animal origin. The genetic and breeding influences on chemical and sensory quality parameters and nutrition value of meat of different species of animals (cattle, pigs, poultry, lambs, fish) are investigated. The effects of processing technologies (additives) and treatments of meat (thermal treatment, fermentation) on composition and nutrition value (lipids and proteins composition) and safety of foods (heterocyclic amines (HCA), chemical environmental contamination) are studied too. Our researches also deal with the problems of oxidative and thermo stability of fats, possibility of replacement animal fats with vegetable oils and fats in meat products, introducing of nondestructive methods (NMR) for establishing food safety and quality and finding criterions (sensory, chemical, microbiological) for determination stability of canned prepared foods. The investigations are also directed to find criterions for establishing and certificating the botanic and geographic origin of honey. Samples of vegetables, cereals, flour, breads and meat and meat products of different species of animals are analysed for preparing the National nutritional tables.
Plant food. In the field of post harvest technologies we study the aroma regeneration in apples after storing in different atmospheres and temperatures; in apple seeds and on the apple peel we determine the content of fatty acids; we study the storability of fresh-cut fruits, vegetables and baked goods in modified atmosphere.
In the field of wine technology the research work include different technologies of maceration of red grape varieties; emphasise is given to reduce the application of oenological agents and to increase the phenolic profile; in white wine processing the research work is focused on how to increase the extract and increase the wine stability.
Nutritition. We determine the nutritional status by means of interviews and nutritional software Prodi 5.0; we study the antioxidative potential (DPPH) of wholeday (total) meals. We use the model method based on degradation of ascorbic and dehydroascorbic acid. The degradation products can be used as indicator parameters for the determination of antioxidative potential of fresh and processed food.
Significance for science
Scientific researches on food and nutrition are closely interconnected and their importance increases with the social and economic development of a country. Their results are also valuable for other sciences, such as medicine, economics, and marketing. In researches performed by the program group the most up-to-date instrumental and sensory methods are applied. They represent a scientific approach to retrieving the problems of food composition data, monitoring different food components during technological procedures and storage and to studying biological effects on some compounds of human health. We are engaged in the most actual issues of producing and processing of food and nutrition issues, therefore we expect successful publication of our achievements in international avowed journals. Researchers of this programme group are also working as mentors (supervisors) to postgraduate students. Our achievements will indirectly affect the selection of such technologies, which will assure optimal quality and food safety and last but not least, will assure the preservation of nature in the sense of decreased environment burdening.
Significance for the country
Knowledge on the content of nutritive as well as essential micro compounds (vitamins, minerals, antioxidants, phenolic compounds) in food of Slovenian origin is important as much as for nutritionists, professionals in food science and technology as for consumers. It is a basic tool for food engineers at development of new products, and enables nutritionists accurate planning of meals, studies of nutritional habits as well as consistent monitoring and evaluation of nutritional quality for specific target groups. Due to common European market and competition among food products emerged the problem of protection of national products. Defining the criteria for proving botanical and geographical origin, together with criteria for proving authenticity of the products is therefore of great socio-economic importance. Results of our research work will contribute to the increasement of quality and competitiveness of food technology industry in Slovenia. With care for health improvement of residents of Slovenia it will also contribute to the improvement of nutrition habits and will be taken into account in National nutrition programme. Introducing new producing, processing, storing and distribution technologies, can only be ensured by a contemporary and highly technological level, which demands researches, especially on such a sensitive field as food production and human nutrition. Beside the unique salvations the possibility of putting research achievements into practice with the purpose of taking advantage of natural food production will also be examined. Significant contribution of our programme group will be based on education of new BSc, MSc and PhD. students; the conclusion was made on the basis of the great pedagogical load in the past. We are also the organisers of postgraduate education for food and nutrition engineers and editors of books and textbooks.
Most important scientific results
Final report,
complete report on dLib.si
Most important socioeconomically and culturally relevant results
Final report,
complete report on dLib.si
