Projects / Programmes
Integrated food technology and nutrtition
January 1, 2009
- December 31, 2012
| Code |
Science |
Field |
Subfield |
| 4.02.00 |
Biotechnical sciences |
Animal production |
|
| 4.03.00 |
Biotechnical sciences |
Plant production |
|
| Code |
Science |
Field |
| 4.01 |
Agricultural and Veterinary Sciences |
Agriculture, Forestry and Fisheries |
food, technology, quality, nutrition
Researchers (24)
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
In the programme related to food of animal origin our activities in the reported period were focused on the: demonstration of degradation to human health of hazardous PCBs, with a certain starter cultures in selected media; evaluation of cytotoxicity and genotoxicity of meat extracts and evaluation of the HCA impact on gene expression at the mRNA level; evaluation of the heat treatment effect of meat products on cholesterol and cholesterol oxides in the finished product; demonstration of the functional properties of meat products enriched with coenzyme Q10 and antioxidants; determination of the sensory profiles of two agricultural products applying for a Protected Geographical Indication, namely dry and blood sausages; demonstration that the results for the determination of cholesterol and cholesterol oxides, obtained by GC-FID and LC-MS/MS are comparable and thus proving substitution of method GC-FID with LC-MS/MS. In the field of analytics extensive database on composition of different honey types, distinctive of Slovenia, represents a great contribution in the characterisation of different Slovenian types of honey, in determination and verification of botanical and geographical origin of honey, in monitoring the quality of honey and protection of consumer market, and indirectly in monitoring the environmental burden. In the field of food of plant origin results will enable better understanding of the influence of antioxidants on the formation of trans fatty acids during heat treatment of food. With regard to phytopharmaceutical residues, a lot of studies have been done, but only few studies deal with degradation of residues during fruit storage, which is of great importance for the safety of consumer. Acrylamide is found in heat treated food in relatively low concentrations. Since the discovery of acrylamide in food in 2002, many studies and analytical procedures have been published. Procedures are usually demanding, they require expensive equipments and/or derivatisation. Our modified procedure includes water as a solvent, while analysis is carried out using GC-MS. The results of researches on actual issues in food processing and quality are being published in internationally avowed journals. Researchers of the programme group are also supervisors and co-advisors to postgraduate students, and as such contributing to the development of science.
Significance for the country
In the last four year programme group was dealing with issues that are interesting for Slovenian economy: for food science and technology as well as for chemical, pharmaceutical and environmental industry. The group continuously collaborates with different Slovenian food producers (new young researcher) and retailers. Efforts into the collaboration with the Slovenian food industry are invested and thus directly contributed to the development and competitiveness of Slovenian economy. With care for health improvement of Slovenian population the research results contributed to the improvement of nutritional habits and health (reduction of salt in bakery and meat products). The programme consists of researches that were necessary for the development of new or modification of existing methods and procedures for the economical production of safe food, for preservation of food products and protection of the consumers. The importance of our programme group for Slovenia's development can be summarized in few points. The research work and knowledge of the group members are transferred directly to wider audiences, both through involvement in graduate and post-graduate programs of study as well as in the economy. First results of a study on allowance of biologically active compounds in natural plant extracts have already been implemented in the assortment of one Slovenian meat processing company. Also the results of studies on characterization of the properties of two typical Slovenian meat products can be immediately used for their protection, as well as the fishing industry can use our findings on the chemical composition and culinary usefulness of anchovies, a widespread fish species in the Adriatic see. The analysis of the horse meat can contribute to raising the awareness of consumers about the nutritional value (favourable amino acid composition, high content of protein and beneficial fat composition) of the meat and products. The established analyses of physicochemical parameters of honey quality and obtained extensive database on the composition of Slovenian honey contribute to greater protection of Slovenian consumers and beekeepers. Results of the above mentioned research work in the field of plant technology enable the implementation of antioxidants as an additive to be used for food frying. The addition of antioxidants preserved the oil during frying and thus provide safer food. Phytopharmaceutical residues are a burning issue, therefore our results allowed the rearrangement of the application of phytopharmaceuticals with the aim to reduce residues in fruit. The research on the influence of nutrition on oxidative stress provides information on the effects of different food components and oxidative stress markers in humans. Significant contribution of our programme group is based on education of new BSc, MSc and PhD. students. We were also the organisers of postgraduate education for food and nutrition engineer (Food Technology days)s and editors of books and textbooks.
Most important scientific results
Annual report
2009,
2010,
2011,
final report,
complete report on dLib.si
Most important socioeconomically and culturally relevant results
Annual report
2009,
2010,
2011,
final report,
complete report on dLib.si
