P4-0234 — Annual report 2009
1.
Food technology days 2009

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: 248144128
2.
Ph.D. student's mentorships

Members 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: 3638904
3.
Publication of textbooks for the new studies

Significant 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: 247779072
4.
Invited lecture about malolactic fermentation as recommended method for improving overall wine quality

The 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: 3636856
5.
Invited lectures on vegetables, fruits nad juices as a source of biologically important minerals (BZD 2009)

Acid-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