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How biotechnology met circular economy at the Faculty of Food Technology Osijek (CROSBI ID 733163)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Velić, Natalija ; Tišma, Marina ; Krstanović, Vinko ; Strelec, Ivica ; Marček, Tihana ; Kovač, Tihomir How biotechnology met circular economy at the Faculty of Food Technology Osijek // Book of abstracts of 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka (ur.). Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022. str. 253-254

Podaci o odgovornosti

Velić, Natalija ; Tišma, Marina ; Krstanović, Vinko ; Strelec, Ivica ; Marček, Tihana ; Kovač, Tihomir

engleski

How biotechnology met circular economy at the Faculty of Food Technology Osijek

Since food is inseparable from biotechnology, it is not surprising that food biotechnology has been included in the curriculum of the Faculty of Food Technology Osijek, University of Osijek (PTFOS) since its foundation some 50 years ago. The choice of research topics of a small core of researchers in the field of biotechnology at PTFOS, which has grown over the years, was also mainly related to food biotechnology and included the study of abiotic and biotic stress factors of crops, enzyme activities related to grain storage, the study of mycotoxigenic fungi related to food and feed safety, enzyme (bio)catalysis and the general improvement of biotechnological methods for the production of fermented foods (especially beverages, beer and fruit wine). However, the emerging need for the food industry to move to more sustainable primary production and processing systems has led to a rethinking of how resources are used within traditional food processing systems, e.g. the production residues from the agri-food industry have been recognised as a valuable resource for the production of high-value products and biofuels. This is where biotechnology and the circular economy met at PTFOS. The European Commission defines the circular economy as a model in which the generation of waste is minimised and the value of products, materials and resources is retained for as long as possible, so that what was once considered waste becomes a resource. Production residues, i.e., by-products and waste materials, from the food industry, including the same fermentation technologies that were the subject of research at PTFOS, are now being reused for the isolation of biologically active compounds, the production of enzymes, biofuels, and other valuable products, or as enzyme carriers and biosorbents. An overview will be given of the previous research topics and projects in the field of biotechnology, as well as the topics and projects related to biotechnology and the circular economy that are currently being carried out at PTFOS.

biotechnology ; circular economy ; Faculty of Food Technology Osijek

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Podaci o prilogu

253-254.

2022.

objavljeno

Podaci o matičnoj publikaciji

Book of abstracts of 10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Komes, Draženka

Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

2975-4313

Podaci o skupu

10th International Congress of Food Technologists, Biotechnologists and Nutritionists: Smart Food for a Healthy Planet and Human Prosperity

pozvano predavanje

30.11.2022-02.12.2022

Zagreb, Hrvatska

Povezanost rada

Biotehnologija

Poveznice