Workshops

Modern food: local vs. global, traditional vs. innovative in the “healthy” perspective

Dedicated to Aleksandra Kornhauser Frazer (1926-2020).

Sponsored by

Moderators: Nadiya Boyko and Bojan Butinar

Various dichotomies associated with food in terms of cultural, manufacturing, and origin aspects will be addressed considering the following topics:

  • Modern Healthy food: Local vs. Global, who is the winner? Internet vs. to eat on-site?
  • Traditionality vs. innovation (Traditional vs. innovative (plant food, new sources of proteins) – food acceptance & food perception).
  • Food and Energy: The pragmatic Solution and Education.
  • “Healthy food – how to measure? to detect? to prove?
  • Algorithms / IT technologies in food and their important role within the prism of food safety

Introduction to the topic by Daniela Borda: EU consumer profiling: local and global food safety practices

If you would like to address one of suggested topics, please contact info@cefood2022.si

Consumer preferences also influence trends in wine production

Dedicated to Venčeslava Šikovec (1929-2021) and Matija Vertovec (1784-1851).

Sponsored by

Moderators: Franc Čuš and Urška Vrhovšek

Wine consumption habits are changing among wine consumers. Environmental and consumer health is becoming increasingly important promoting organic farming and using tolerant varieties. The reduction of alcohol and SO2 content in wine and the production of less contaminated wines and wines with higher levels of bioactive compounds are important, as well. Viticulture also has to adapt to changing climatic conditions. Consumers are asking for balanced wines in terms of aroma profile and polyphenols in wines and wines with protected geographical origin. How will viticulture and wine production adapt to the changing conditions and consumer demand?

  • Impact of modern oenological practices on bioactive compounds in wine.
  • Experiences with cultivating tolerant varieties and characteristics of wines.
  • Residues of pesticides and other contaminants in wine and approaches to their reduction.
  • Low-alcohol and low SO2 wines.
  • Expression of varietal aromas in white and red wines.
  • How yeast and bacterial strain selection can help adapt to new consumer trends.
  • Terroir – what really matters?
  • The geographical origin of wine – is it important for the modern wine consumer and analytical methods for its control.

The WS will be accompanied by a Practical exercise (wine tasting) presenting:

  • Wines of tolerant varieties.
  • Local varieties.
  • Distinct Slovenian wines with geographical origin.

Confirmed speaker: Violeta Ivanova: Impact of modern oenological practices on bioactive compounds in wine.

If you would like to address one of suggested topics, please contact info@cefood2022.si

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