{"id":864,"date":"2017-03-21T10:31:28","date_gmt":"2017-03-21T10:31:28","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/?p=864"},"modified":"2017-03-21T18:05:05","modified_gmt":"2017-03-21T18:05:05","slug":"voditelj-projekta-prof-dr-sc-drago-subaric-i-suradnik-dr-sc-antun-jozinovic-gosti-emisije-strossmayerova-bastina-na-gradskom-radiju-osijek","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/?p=864","title":{"rendered":"Voditelj projekta prof. dr. sc. Drago \u0160ubari\u0107  i suradnik dr. sc. Antun Jozinovi\u0107 gosti emisije \u201eStrossmayerova ba\u0161tina\u201c na Gradskom radiju Osijek"},"content":{"rendered":"<p>U emisiji Gradskog radija Osijek \u201eStrossmayerova ba\u0161tina\u201c odr\u017eanoj 21. o\u017eujka 2017. gostovali su prof. dr. sc. Drago \u0160ubari\u0107, voditelj projekta FUNEXFOOD, te suradnik na projektu dr. sc. Antun Jozinovi\u0107, koji su ukratko predstavili\u00a0 brojne znanstvene aktivnosti Prehrambeno-tehnolo\u0161kog fakultetu, izme\u0111u kojih je detaljnije predstavljen projekt \u201e<strong>Application of food industry by-products in development of functional and environmentally friendly extruded food products and additives<\/strong> (HRZZ-IP-11-2013-1321)\u201c uz naglasak na dosada\u0161nje rezultate i budu\u0107e aktivnosti. Cjelovitu emisiju mo\u017eete poslu\u0161ati u <a href=\"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/wp-content\/uploads\/2017\/03\/Strossmayerova-bastina_20.3.2017.mp3\">snimci<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>U emisiji Gradskog radija Osijek \u201eStrossmayerova ba\u0161tina\u201c odr\u017eanoj 21. o\u017eujka 2017. gostovali su prof. dr. sc. Drago \u0160ubari\u0107, voditelj projekta FUNEXFOOD, te suradnik na projektu dr. sc. Antun Jozinovi\u0107, koji su ukratko predstavili\u00a0 brojne znanstvene aktivnosti Prehrambeno-tehnolo\u0161kog fakultetu, izme\u0111u kojih je detaljnije predstavljen projekt \u201eApplication of food industry by-products in development of functional and environmentally friendly extruded food products and additives (HRZZ-IP-11-2013-1321)\u201c uz naglasak na dosada\u0161nje rezultate i budu\u0107e aktivnosti.<a href=\"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/?p=864\">&nbsp;&nbsp;[ Vi\u0161e ]<\/a><\/p>\n","protected":false},"author":2,"featured_media":867,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/posts\/864"}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=864"}],"version-history":[{"count":3,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/posts\/864\/revisions"}],"predecessor-version":[{"id":868,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/posts\/864\/revisions\/868"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=\/wp\/v2\/media\/867"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=864"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/HRZZ-1321\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}