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: 248144128Members of this program group demonstrated a huge pedagogical burden, as they supervised 23 graduated thesis, 2 master thesis and 3 doctoral dissertations. Doctoral dissertations were made in the frame of the programme group. Each dissertation was advocated after the publication of articles in high-valued journals (COBISS.SI-ID 3739000, 3740024, 22578215).
D.09 Tutoring for postgraduate students
COBISS.SI-ID: 3638904Significant contribution of our programme group is based on education of new BSc, MSc and PhD. students. The content of the research programme is embedded in the under- and post graduate study programmes of Food technology and nutrition in almost all technological, analytical and nutritional subjects.
D.10 Educational activities
COBISS.SI-ID: 247779072The paper descibed 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: 3636856Acid-base balance and the input of minerals through food influence the bone density and susceptibility to osteoporosis. In the past much emphasis was given to Ca, while nowadays certain role is give to K, Mg, ascorbic acid and dietary fiber. Sufficient input of minerals is a key factor to maintain healthy bones, due to the fact that minerals inactivate acids, produced through protein decomposition.
B.04 Guest lecture
COBISS.SI-ID: 3718264