Lectures
- Sprouted buckwheat for functional bakery products
Tomaž Požrl, Petra Terpinc, Mateja Lušnic Polak, Mojca Kuhar, Mojca Korošec, Jasna Bertoncelj
Biotechnical Faculty, University of Ljubljana, Slovenia
- Introduction to Slovene Language
Tanja Jerman
Faculty of Arts, University of Ljubljana, Slovenia
- Buckwheat – a low input plant with excellent nutritional value
Ivan Kreft
Nutrition Institute, Slovenia
- Buckwheat is a phytochemically diverse plant
Samo Kreft
Faculty of Pharmacy, University of Ljubljana, Slovenia
- Buckwheat plants and the environment
Mateja Germ
Biotechnical Faculty, University of Ljubljana, Slovenia
- Biochemical characterisation of buckwheat grain tissues
Paula Pongrac
Biotechnical Faculty, University of Ljubljana, Slovenia
- Buckwheat in culinary
Blanka Vombergar
IC Piramida, Maribor, Slovenia
- Buckwheat noodles, after all: from a traditional staple to a modern dietary choice in Japan
Nagisa Moritoki Škof
Faculty of Arts, University of Ljubljana, Slovenia
- Dietary habits that promote health through the use of food factors with health benefits
Shiori Ishiyama
niversity of Yamanashi, Faculty of Life and Environmental Sciences, Japan
- What does the HACCP mean?
Renata Cegielska-Radziejewska
Poznan University of Life Sciences, Poland
- Gluten-free food, alternative raw materials, production methods
Małgorzata Gumienna
Poznan University of Life Sciences, Poland
- Current trends in the vinification process and quality enhancement of grape wines
Małgorzata Lasik-Kurdyś
Poznan University of Life Sciences, Poland
- A sustainable approach to food production
Agata Biadała
Poznan University of Life Sciences, Poland
- Should I be Stressed?
Laura Gaman
Carol Davila University of Medicine and Pharmacy, Bucharest, Romania
- Mycotoxins and health: health risks and strategies for detection
Jean-Louis Marty
University of Perpignan Via Domitia, France
- Antimicrobial activity of medicinal plants and their potential application in aquaculture
Dijana Blazhekovikj-Dimovska
University “St. Kliment Ohridski” – Bitola, R. N. Macedonia
- Black seed and its cold-pressed oil – health benefits and electrochemical analysis
Kamila Koszelska
Faculty of Chemistry, University of Łódź, Poland
- Sensory analysis in traditional food
Maria João Barata de Carvalho
Polytechnic Institute of Beja, School of Agriculture, Portugal
- Diet and human evolution
Patrizia Restani
University of Milan, Department of Pharmacological and Biomolecular Sciences, Italy
- Antioxidants – Challenges for Food Science and Health
Mihaela Badea
Transilvania University of Brasov, Faculty of Medicine, Romania
- Are natural food polyphenols good for the brain?
Rui Silva
Faculty of Pharmacy, University of Lisbon, Portugal
- Polyphenols and in vitro methods to measure potential health benefits
Chiara di Lorenzo
University of Milan, Department of Pharmacological and Biomolecular Sciences, Italy
- Functional Food Trends and Innovation
Debora van der Merwe
Stellenbosch University, South Africa
- Principles of Good Practice in Sensory Analysis
Jeannine Marais
Stellenbosch University, South Africa
