Doctoral dissertation deals with the study of the influence of different skin contact (maceration) procedures on the content of free aromatic compounds (AS), phenolic compounds and basic chemical parameters of white wine varieties: Zelen, Ribolla Gialla and Malvasia Istriana from the Primorska winegrowing region in two consecutive vintages, 2008 and 2009. Quantitative determination of 38 AS was carried out by three analytical methods of gas chromatography. With the introduction of the new term of odour activity value (AOV), the sensorial impact of maceration was evaluated. The maceration procedures included: cold maceration (or cryomaceration) of crushed grapes, freezing procedures (whole grapes and pomace freezing), grape berry addition of 6, 7 and 12% in must, pomace maceration during alcoholic fermentation and partial carbonic maceration.
D.09 Tutoring for postgraduate students
COBISS.SI-ID: 3921016In 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