Program

Monday, 11 September  
Virtual conference – presentations of students and their Universities/Faculties  
10:00Introduction
10:10University of Ljubljana, Biotechnical Faculty, Slovenia
10:20Marche Polytechnic University, Ancona, Italy
10:30University of Milan, Italy
10:40Valencia Polytechnic University, Spain
10:50University of Łódź, Chemistry Faculty, Poland
11:00University of Rijeka, Croatia
11:10University St. Kliment Ohridski – Bitola, North Macedonia
11:20University of Novi Sad, Faculty of Agriculture, Serbia
11:30University of Novi Sad, Faculty of Technical Sciences, Serbia
12:00Coffee break
12:10Transilvania 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
12:50Tirana Agricultural University, Albania
13:00Polytechnic Institute of Beja, Portugal
13:10University of Lisbon, School of Agriculture, Portugal
13:20Final remarks
  
Friday, 15 September  
14:30  Registration
Welcome drink
15:30Opening 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
10:30Coffee 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)
10:30Coffee 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
12:30Coffee 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
17:00Boat 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)
13:00Lunch 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
10:30Coffee 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)
13:00Discussion
  
Saturday, 23 September  
9:00Final 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)