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: 248144128Food Technology Days 2015 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 Food, nutrition and media. Four researchers from our programme group had attended this event as invited lecturers, three of them were editors, and two of them organizators of event.
B.01 Organiser of a scientific meeting
COBISS.SI-ID: 280081920The patent represents an original solution for direct consumption of prepackaged fresh peeled fruit. Peeled kiwi fruit is dipped into an solution of the various salts of Ca and ascorbic acid which creates edible antioxidants protective film on the surface of the fruit and through the use of the cold chain allows safe intake of the product up to 10 days.
F.32 International patent
COBISS.SI-ID: 4075896A professional monograph is divided into three parts. The first part describes the wine yeasts and their role during alcoholic fermentation. In more detail the general characteristics of wine yeast starter cultures, an overview of the microbial community of yeasts and bacteria, stress factors and phenomena during alcoholic fermentation are discussed. The second chapter presents the physico-chemical composition of the musts and the impact of other factors on the concentration of nitrogen compounds of the grapes, musts and wines. The emphasis is on the importance of nitrogen compounds during the fermentation on the necessary nutrients for yeast. In connection with the maturing of wine they are presented in detail the role and importance of mannoproteins, the contribution of autolysis of the yeast cells and potential problems. The third part describes the phenolic compounds, their origins and significance, sensory impact and major chemical characteristics in relation to the oenological practices (common enological practices, as wine fining and addition of oenological tannins during wine production).
C.02 Editorial board of a national monograph
COBISS.SI-ID: 268524288TDoctoral dissertation of Anja Janeš, supervised by doc. dr. Tomaž Polak and prof. dr. Marjan Simčič, examine the adequacy of a military diet in comparison with Nutritional recommendations for the Slovene Armed Forces (2004) and DACH References (2004). Furthermore, adequateness of computer based program for nutritional planning Prodi 5.7 Expert Plus was evaluated on the basis of statistical analysis and comparison of the results of chemical and computer based analysis. We used a Student´s t-test to observe differences between those two methods, considering the 0,05 significance level. 15 daily military menus which were prepared according to prescribed menus and sampled in three replicates by the double basket method were analyzed on total fat, protein, dietary fiber and vitamins C and E. The energy values of daily military meals and energy shares of macronutrient were calculated. Fatty acids composition was determined by gas chromatography. To assess the nutritional quality of fatty acids in the military menus analysed, the ratio between n-6/n-3 fatty acids and the index of trans fatty acids were calculated. Results were compared with the Nutritional recommendations of the Slovene Armed Forces (2004) and DACH References. Average daily intake of energy was 12,9 MJ, which is under the lower limit of Slovene military guidelines, but still in accordance with Reference values for nutrient intake (2004) for moderate physical activity. Carbohydrates, fats and proteins are with 55,3 %, 28,6 % and 15,8 % of total daily energy intake in accordance with both recommendations. Average intakes for vitamins C and E in daily military menus was higher than both recommendations which is due to specific nutritional needs during intensive military training highly recommended. Total daily intake of vitamin C was 216,1 mg/day and for vitamin E 17,4 mg/day. Results of the study showed that the program Prodi 5.7 Expert Plus is suitable for planning and evaluation of the long-term intake of some macronutrients, total dietary fiber, MUFA-s, n-3 fatty acids, vitamin C and important indices for quality evaluation of used fats in military nutri: n-6/n-3 and P/S.
D.09 Tutoring for postgraduate students
COBISS.SI-ID: 4702072