Our project team member, Ines Banjari participated as an invited speaker at the 2nd International Congress on Food Safety and Quality “Food Life Cycle” held in Opatija, November 13 to 16, 2018. In her lecture entitled Foods and supplements – is the focus on prevention or treatment? she emphasized that today, we perceive our food far differently due to globalization and technological advancement. We start to think about the famous quote by Hippocrates “Let food be thy medicine, and medicine be thy food” only when our health is at risk. Yet, very few people do change their diet even if their life is at threat. Chronic diseases continue to be the major burden to our society, and they ask for a life-long commitment to our diet. Therefore, we need actions that are more explicit, aimed at developing new functional foods and dietary supplements, applying new technologies and exploit nature’s potential for mutual benefit.
The 9th International Congress of Food Technologists, Biotechnologists and Nutritionists was held at the International Hotel in Zagreb from 3 to 5 October 2018.
Under the theme “Integrating new approaches to produce safe, nutritious and sustainable food” the 2018 Congress had explored the latest achievements of national and international scientists and reveal innovative ideas in the field of food technology, biotechnology and nutrition through the topics related to quality and authenticity of food products, food safety and traceability, innovative and non-thermal technologies and waste utilization as well as sustainability in the food industry and the relationship of diet and health. Project ByProExtracts team members has also participated and presented their research papers.
Associate professor, Senka Vidović, PhD and also project member in ByProExtract project team has became Vice dean for science on Faculty of Technology Novi Sad.
International Conference 17th Ružička Days was traditionally held in Vukovar, Croatia, on the 19th and 21th September 2018 under the slogan “TODAY SCIENCE TOMORROW INDUSTRY”. The Conference was attended by participants from Croatia and abroad who had plenary lectures, oral presentations and posters presentations. ByProExtracts team members has also participated and presented their research papers.
Young scientist from the Faculty of Food Technology Martina Jakovljević and Marija Banožić (a team member on the project ByProExtract) participated from 31th July to 5th August on the Summer Science Factory (SSF) in Split at the Mediterranean Institute for Life Research, as mentors of the workshop “See what nature is hiding”.
During the 6 days of intense work, the youngest children ages from 8 to 11, studied plants from their enviroment. They learned how to prepare macerates and dyes, and created their lines of natural cosmetics (bathing bombs, creams, scrubs, toothpaste, lip balm and deodorants) and at the end they rounded the whole process by making personalized labels.
The last day of the workshop was reserved for a scientific fair where the participants showed to their parents, friends and other visitors what they learned during the week.
The satisfaction of the participants as well as number of visitors shows that “See what nature is hiding” was an extremely successful workshop, and the most commonly asked questions was ” When and how we can apply for the next year?
SSF is a workshop intended for children from 9 to 18 years of age, who have a desire to spend their summer holidays practising science trough interaction with other children and young scientists. SSF is located on two town, Samobor and Split during summer months.
As part of the Erasmus program at the Faculty of Food Technology Osijek, colleagues and project team member from the Faculty of Technology Novi Sad stayed in Osijek and worked on the ByProExtract project.
A public PhD dissertation thesis defense of Nika Pavlović, mag. ing., under the title ” Application of innovative techniques for extracting bioactive components from cocoa shell” was held on July 10, 2018 in front of the Committee for accepting the PhD dissertation Thesis, members of the PhD Commision, professors and associates of the Faculty of Food Technology Osijek.