Program
| Monday, 11 September |
| Virtual conference – presentations of students and their Universities/Faculties | |
| 10:00 | Introduction |
| 10:10 | University of Ljubljana, Biotechnical Faculty, Slovenia |
| 10:20 | Marche Polytechnic University, Ancona, Italy |
| 10:30 | University of Milan, Italy |
| 10:40 | Valencia Polytechnic University, Spain |
| 10:50 | University of Łódź, Chemistry Faculty, Poland |
| 11:00 | University of Rijeka, Croatia |
| 11:10 | University St. Kliment Ohridski – Bitola, North Macedonia |
| 11:20 | University of Novi Sad, Faculty of Agriculture, Serbia |
| 11:30 | University of Novi Sad, Faculty of Technical Sciences, Serbia |
| 12:00 | Coffee break |
| 12:10 | Transilvania University of Brasov, Faculty of Medicine, Romania |
| 12:20 | “Carol Davila” University of Medicine and Pharmacy, Bucharest, Romania |
| 12:30 | ”Iuliu Hatieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania |
| 12:40 | “Lucian Blaga” University of Sibiu, Faculty of medicine, Romania |
| 12:50 | Tirana Agricultural University, Albania |
| 13:00 | Polytechnic Institute of Beja, Portugal |
| 13:10 | University of Lisbon, School of Agriculture, Portugal |
| 13:20 | Final remarks |
| Friday, 15 September | |
| 14:30 | Registration Welcome drink |
| 15:30 | Opening ceremony |
| Chairperson: Maria João Barata de Carvalho | |
| 15:45 16:15 | Introduction to Experimental Work: Lactic Acid Fermentation of Spirulina Microalgae and Its Use in Baking Products Polona Jamnik, Barbka Jeršek, Mojca Korošec, Jasna Bertoncelj, Mateja Lušnic Polak University of Ljubljana, Biotechnical Faculty, Slovenia |
| 16:15 16:45 | Sensory Analysis in Traditional Food Maria João Barata de Carvalho Polytechnic Institute of Beja, School of Agriculture, Portugal |
| 17:00 19:00 | Introduction to Slovene Language Tanja Jerman University of Ljubljana, Faculty of Arts, Centre for Slovene as a Second and Foreign language, Slovenia |
| Monday, 18 September | |
| Chairperson: Rui FM Silva | |
| 9:00 9:30 | Antioxidants – Challenges for Food Science and Health Mihaela Badea “Transilvania” University of Brasov, Faculty of Medicine, Romania |
| 9:30 10:00 | Impact of Isolation and Purification on Antioxidant Activity Mihaela Skrt University of Ljubljana, Biotechnical Faculty, Slovenia |
| 10:00 10:30 | Mycotoxins Analysis: An Overview of Novel Detection Constructs Jean-Louis Marty University of Perpignan Via Domitia, France |
| 10:30 | Coffee break |
| Chairperson: Jean-Louis Marty | |
| 11:00 11:30 | Synergistic Antioxidant Effect of α-tocopherol and Myricitin Combination in an Oil-in-water Emulsion Artiona Laze Agriculture University of Tirana, Albania |
| 11:30 12:00 | Effect of High-Pressure as a Non-Thermal Pasteurisation Technology for Raw Ewes’ Milk and Cheese Safety and Quality: Case Study on Serra da Estrela Cheese Ana Rita Inácio Polytechnic Institute of Beja, School of Agriculture, Portugal |
| 12:00 12:30 | Spermatogenesis, Male Reproduction, and Nutrition: Single-cell Analysis to Decipher Germline Protection Against Metabolic Stress Klementina Fon Tacer School of Veterinary Medicine Texas Tech University, Amarillo, Texas, USA |
| 12:30 | Lunch break |
| 14:00 16:00 | Experimental work (BTH group, MB group) |
| Tuesday, 19 September | |
| 9:00 10:30 | Experimental work (BTH group, MB group) |
| 10:30 | Coffee break |
| Chairperson: Lea Pogačnik da Silva | |
| 11:00 11:30 | Nutrition for Healthy Brain – Focus on Dietary Polyphenols Rui FM Silva University of Lisbon, Faculty of Pharmacy, Portugal |
| 11:30 12:00 | Polyphenols and Cellular Stress Response Vera Župunski University of Ljubljana, Faculty of Chemistry and Chemical Technology, Slovenia |
| 12:00 12:30 | Food Allergy: An Open Challenge in Food Safety Patrizia Restani University of Milan, Department of Pharmacological and Biomolecular Sciences, Italy |
| 12:30 | Coffee break/International Village |
| Chairperson: Patrizia Restani | |
| 13:30 14:00 | Climate Change, Adapted Winemaking Technology and Consumer Expectations Tatjana Košmerl University of Ljubljana, Biotechnical Faculty, Slovenia |
| 14:00 14:30 | Grape Seed Oil Chemical Properties Branka Mozetič Vodopivec University of Nova Gorica, School for Viticulture and Enology, Slovenia |
| 14:30 15:00 | Should I be Stressed? Laura Elena Gaman Carol Davila University of Medicine and Pharmacy, Bucharest, Romania |
| 17:00 | Boat trip in Ljubljana |
| Wednesday, 20 September | |
| 9:00 11:00 | Experimental work (BTH group, MB group) |
| 9:00 13:00 | Experimental work (Tech group) |
| 10:30 13:00 | Experimental work (Sens group) |
| 13:00 | Lunch break |
| 14:00 15:00 | Experimental work (BTH group, MB group, Tech group, Sens group) |
| 15:00 17:00 | Experimental work (Sens group) |
| Thursday, 21 September | |
| 8:00 9:00 | Experimental work (BTH group, MB group) |
| 9:30 18:00 | Fieldtrip to “VINAKOPER” – wine boutique & cellar Visit of Piran city |
| Friday, 22 September | |
| 8:00 9:00 | Experimental work (BTH group, MB group) |
| Chairperson: Mihaela Badea | |
| 9:30 10:00 | Application of Novel Green Methods for Extraction of Bioactive Compounds from Plant Material Polonca Trebše University of Ljubljana, Faculty of Health Sciences, Slovenia |
| 10:00 10:30 | Interaction apple, blue LED light irradiation and Penicillium expansum Rajko Vidrih University of Ljubljana, Biotechnical Faculty, Slovenia |
| 10:00 10:30 | Voltammetric Analysis of Oil Samples Kamila Koszelska University of Łódź, Faculty of Chemistry, Poland |
| 10:30 | Coffee break |
| Chairperson: Tatjana Košmerl | |
| 11:00 11:30 | Will Cultured Meat Save the Planet? A Short Exploration of Policy, Industry, and Consumers Andreja Vezovnik University of Ljubljana, Faculty of Social Sciences, Slovenia |
| 11:30 13:00 | Group presentations (BTH group, MB group, Tech group, Sens group) |
| 13:00 | Discussion |
| Saturday, 23 September | |
| 9:00 | Final conclusions |
Monday, 11 September
Laboratory work: Lactic Acid Fermentation of Spirulina Microalgae and its Use in Baking Products
BTH group – biotechnology group (12 students)
MB group – microbiology group (12 students)
Tech group – technology group (18 students)
Sens group – sensory analysis group (18 students)
