Food Technology Days 2009 dedicated to prof. F. Bitenc (thematic survey on the topic: food science and technology and nutrition for postgraduate studies) was organised by our programme group. The theme was Role of minerals in food technology and nutrition. Ten researchers from our programme group had attended this event as invited lecturers, two of them were editors.
B.01 Organiser of a scientific meeting
COBISS.SI-ID: 248144128The paper described the malolactic fermentation (MLF), which is as a secondary fermentation in winemaking crucial for wine quality. The main purpose of MLF is the reduction of acidity and therefore it is desired in wines from cooler winegrowing regions. As MLF includes numerous and heterogeneous chemical reactions, that include many wine compounds, it is surely not only a way to reduce acidity but it is proved to be the recommended method for improving overall wine quality.
B.05 Guest lecturer at an institute/university
COBISS.SI-ID: 3636856The main ingredients of meat, proteins, lipids and some minerals, in terms of healthy nutrition are described in this article. It seems that presence of cholesterol oxidation products in meat and meat products is more harmful to human health than amount of cholesterol. Heme iron from meat is a very important trace element in healthy diet (prevent anaemia), although some researchers tried to prove demonstrate its procancerogenic effect.
B.04 Guest lecture
COBISS.SI-ID: 3836024In the article published and at the ceremony on the 50th anniversary a member of our programme group (Hribar and Žlender) presented the development of high education in the field of food science and technology, research and professional work and knowledge transfer activities during the last 50 years on the Department of Food Science and Technology (FST). The first generation of students was enrolled in the academic year 1961/62. Primary graduate study changed into the uniform study in the years 1966 till 2007 when B. Sc. Study of Food Technology and Nutrition and later (2010) M. Sc. studies of Food Science and Technology and M. Sc. study Nutrition started. Postgraduate Master Study of Food Science started in 1978, later doctoral study of Food Sciences was organized which is today actually included in doctoral study of Biosciences on the Biotechnical Faculty. Till now 1404 engineers, 101 M.Sc. and 72 Ph. D students have graduated in food science and technology. Research activities include basic and applied research on different fields of food science in technology, nutrition, biotechnology, microbiology. Department FST substantially participated in the formation of new undergraduate studies of microbiology (1993) and biotechnology (2004). Important activities of knowledge transfer in praxis and their international scientific and professional exchange are Bitenc Food Days (26) and organization of 1st European Congress of Food and Nutrition in Ljubljana.
F.30 Professional assessment of the situation
COBISS.SI-ID: 3961208The food industry is currently interested in a variety of novel production and processing technologies that may result in economical and improved quality products. Some alternative technologies regarding fruit and vegetable storing and preservation are discussed. Preharvest aproach to control ripening and harvest date is to apply either amynoetoxy vinil glicin or a special formulation of 1-methyl cyclopropen (1-MCP). In order to more preciselly control the storage life of fruits and vegetables, the post-harvest application of 1-MCP or dynamic atmosphere seems promising tool to control postharvest life of fruits. In fruit storing dynamic atmosphere may control some physiological diseases in a biological way thus preventing the application of phytochemicals. Enhancing microbial safety without compromising the nutritional and sensory characteristics of foods presents a big challenge in food industry. Due to the above-mentioned facts, there is an increasing interest in new non-thermal innovative technologies that rely on physical processes. The emerging technologies include ultrasound, high pressure processing (HPP), pulsed electric fields (PEF) and low-temperature plasmas (LTP). Combining two or more emerging technologies in a hurdle technology can potentially enhance the overall quality of minimally processed foods. Value-added food ingredients with positive biological properties have attracted great attention in recent years due to their potential applications in functional foods and nutraceuticals. While biological properties of some ingredients can be inactivated during conventional heat processing, some of the emerging non-thermal processing technologies, including HPP and PEF, offer a potential alternative to the existing heat preservation processes without compromising biological properties. The review also deals with aspects related to radiation processing of food, oscillating magnetic field, nano composite materials in food processing and biopolymers for food packaging. The fact that nowadays consumer is a key protagonist, food industry must be vigilant in their knowledge of consumer attitudes toward these processes in order to avoid unexpected failure of these products upon market introduction.
B.04 Guest lecture
COBISS.SI-ID: 3937912