Lectures

Lectures

Session 1: Before and after the harvest (Dedicated to France Adamič)

28/09/202209:15 - 10:50HALL - A

Session 2: Plants ‐ a staple food or an alternative? (Dedicated to Fran Jesenko)

28/09/202209:15 - 10:50HALL - B

Session 3: Potentials and limitations of bioactive compounds (Dedicated to Anton Janša)

28/09/202209:15 - 10:50 HALL - C

Session 4: New food products, technologies and techniques (Dedicated to Franc Bitenc)

28/09/202214:10 - 15:50HALL - A

Session 5: Can we improve food properties and prevent food fraud at the same time? (Dedicated to Marta Blinc)

28/09/202214:10 - 15:50HALL - B

Session 6: Food related health hazards and risks (Dedicated to Ivo Pirc)

29/09/202209:15 - 11:10HALL - A

Session 7: Nutrition: is the point in the food or in the gut? (Dedicated to Dražigost Pokorn)

29/09/202209:15 - 11:10 HALL - B

Session 8: Biotechnology: evolution or revolution? (Dedicated to Friderik Gerl)

29/09/202209:15 - 11:10HALL - C

Session 9: Food microbes: friends or foes? (Dedicated to France Megušar & Jelisava Adamič)

29/09/202214:10 - 15:50HALL - A

Session 10: Consumer’s food choices and risk managment (Dedicated to Magdalena Knafelj Pleiweis & Rajko Ložar)

29/09/202214:10 - 15:50HALL - B

Session 11: Food analytics (Dedicated to Maks Samec)

29/09/202214:10 - 15:50HALL - C