19. - 20. October 2017

dr. Jože PODGORŠEK: LET´S GIVE THE OPPORTUNITY TO SLOVENIAN FOOD
g. Emil TEDESCHI: ATLANTIC GRUPA - A REAL REGIONAL COMPANY
dr. Katja POVHE JEMEC: NATIONALE PROGRAMME ON NUTRITION AND PHYSICAL ACTIVITIES FOR HEALTH 2015-2025, AS THE ANSWER TO THE CHALLENGES OF THE PRESENT SOCIETY
mag. Riita NARKO: THE NATIONAL REFORM IN THE FINNISH VOCATIONAL EDUCATION SYSTEM - BENEFITS AND CHALLENGES FOR THE FINNISH VET PROVIDERS
dr. Maja URAN MARAVIĆ: "LJUBLJANA QUALITY MARK"
Alenka HMELAK GORENJAK: THE NUTRITION LABELING OF CONFECTIONERY PRODUCTS AND METHODS OF DETERMINATION
Neva MALEK, Vesna POŠTUVAN: ESTIMATION OF ACRYLAMIDE DAILY INTAKE AMONG YOUNGSTERS
Milica RANČIĆ, Jasna MASTILOVIĆ, Ivana BEŠIĆ, Dragan TEŠANOVIĆ, Lazar PAVIĆ: NUTRITIONAL CHARACTERISTICS OF THE MENUS IN WELLNESS CENTRES IN SERBIA AND SLOVENIA – COMPARATIVE ANALYSIS
Ivana POŠA: RADICCHIO OF GORIZIA – FOOD AND WINTER FLOWER
Jasna LUŽAR, Tatjana KOŠMERL, Polona JAMNIK, Mojca KOROŠEC: WINE AGEING AS ALTERNATIVE TO ADDITION OF SULPHUR DIOXIDE
Andrii OBETS, Gordana VULIĆ: MEAL PLANNING WITHIN THE STUDY PROCESS AT A VOCATIONAL COLLEGE WITH THE OPEN CLINIC FOOD PLATFORM (OPKP) – AN EXAMPLE OF A GOOD PRACTICE
Mija NOVAK, Katarina SMOLE, Nataša ČEPON TROBEC: DETERMINATION OF QUALITY PARAMETERS OF FLOUR AND BREAD
Marija KOSTADINOV: FOOD ADDITIVES IN MEAT PRODUCTS
Jasna LUŽAR, Katarina SMOLE: UNDERSTANDING CLEAR AND CLEAN LABELING
Mira KOS SKUBIC, Marija KLOPČIČ, Anita ULE, Karmen ERJAVEC: CONSUMER PERCEPTION AND UNDERSTANDING OF FOODS WITH GEOGRAPHICAL INDICATION AND DESIGNATION OF ORIGIN
Nina BIZJAK BAJEC: MOBILE APPLICATION "PREHRANSKI NAVIGATOR" – EFFECTIVE AND FUNCTIONAL GADGET FOR RAISING AWARNESS ABOUT HEALTHY EATING
Tina RANKEL: FACTORS OF FOOD EVALUATION: DEGREES OF LIVELINESS AND EDIBILITY OF FOOD
Polonca KAČIČNIK: ATYPICAL FORMS OF CELIAC DISEASE
Jurij GUNZEK, Sonja BOŠTJANČIČ: QUALITY OF NATURAL SPIRITS
Mojca JEVŠNIK, Martina ZABUKOŠEK, Matjaž MALETIČ: DIMENSIONS OF FOOD SAFETY CULTURE IN A SLOVENIAN FOOD PROCESSING COMPANY
Uroš JEDLOVČNIK: USE OF SOURDOUGH FOR IMPROVING SENSORY QUALITES OF PIZZA DOUGH
Nataša SVETINA: EXSTRACTION OF ESSENTIAL OILS FROM CLOVES
Špela PALČAR, Ana CERAR, Anže MARUCELJ, Vanja BANKO: THE PITFALLS OF CONSUMING ENERGY DRINKS – WORKSHOP FOR SECONDARY SCHOOL STUDENTS
Petra VODOPIVEC, Boris KOVAČ: PHYTIC ACID, ITS POSITIVE AND NEGATIVE NUTRITIONAL EFFECTS
Mojca SMERAJEC: JASON’ S BRAIDED BREAD
Rudolf RUMBAK: ASSESSMENT OF THE POSSIBILITY OB INTRODUCING HOTELSTARS.EU CRITERIA IN SLOVENIA
Lazar PAVIĆ, Karmen PAŽEK, Martina ROBAČER, Milica RANČIĆ, Martin PAVLOVIĆ: AGRITOURISM – BETWEEN AGRICULTURE AND TOURISM
Polona FRAJZMAN: INTERNATIONALIZATION AS A DEVELOPMENT TOOL FOR TOURISM ENTERPRISES' MANAGERS
Neli SELAN: SPORTS TOURISM – SPENDING FREE TIME IN NATURE WITH THE SLED DOGS
Bojana KALENJUK, Dragan TEŠANOVIĆ, Darko TIMOTIĆ, Maja BANJAC: PROTECTED PRODUCTS OF ANIMAL ORIGIN AND POTENTIALS OF PROTECTED AREAS IN THE FUNCTION OF DEVELOPMENT OF TOURISM IN VOJVODINA
Metka GALIČ: SALES PROMOTION BASED ON A PERFECTLY EQUIPPED POINT OF SALES
Metka GALIČ: STRATEGICALLY CONNECTING WITH SUPPLIERS ON THE BASIS OF JOINT TRAINING IN BREWING INDUSTRY
Stanislav LEVIČAR: THE ROLE OF MACHINE LEARNING IN BUSINESS OPTIMIZATION IN TOURISM INDUSTRY
Erna VÖRÖŠ: PRESENTATION OF THE EU PROJECT KEY SKILLS FOR EUROPEAN UNION HOTEL STAFF
Alenka TOMŠIČ GRGURIČ: API-TOURISM
Marko GAMS: THE ROLE OF BACKPACKERS IN THE LIFE CYCLE OF A TOURIST DESTINATION
Marija ROK: INCLUSIVE LABOUR MARKET IN THE HOSPITALITY INDUSTRY
Marija ROK, Jelena MILOVANOVIĆ: STRESS AMONG TOUR GUIDES
Saša ZUPAN KORŽE: SLOVENIAN »CHEFS«: SUCCESSFUL F&B ENTREPRENEURS AND AMBASADORS OF SLOVENE COUSINE
Saša ZUPAN KORŽE: INFLUENTIAL FACTORS FOR TOURISM DEVELOPMENT IN THE NEXT FEW YEARS
Janja BLATNIK: DIFFUSION HOTEL
Mojca POLAK: CREATIVE WAYS AND METHODS OF IMPLEMENTING CULINARY HERITAGE INTO THE OFFER OF SCHOOL RESTAURANT SEVEN
Barbara GUNČAR: IN SLOVENIA WE HAVE A CULINARY STAR ANA ROŠ. WHAT CAN WE LEARN FROM THE STORY?
Tjaša VIDRIH: INTERNATIONAL COOPERATION OF BIC LJUBLJANA WITH ALMA – LA SCUOLA INTERNAZIONALE DI CUCINA ITALIANA
Vesna LOBOREC: TEDQUAL - TOWARDS COMPETITIVENESS IN TOURISM
Tina BAN: CATERING TO RELIGIOUS NEEDS IN THE TOURISM INDUSTRY
Tjaša VIDRIH, Urška DOLINAR, Eva BATISTA, Katja OREHEK HATI, Maja KRAJNIK, Nina MEH, Tanja IVEK, Ingrid JAKOPEC: "UŽIVAM TRADICIJO - ENJOY TRADITION" PROJECT - PROJECT WITHIN THE FRAMEWORK OF THE COOPERATION PROGRAMME INTERREG V-A SLOVENIA – CROATIA
Marjeta CEVC, Boštjan HUMSKI, Tjaša VIDRIH: SLOVENIAN CUISINE WITH ITALIAN BEERS PORETTI
Marina VODOPIVEC, Marija KOSTADINOV: IMPACT OF KNOWLEDGE ABOUT NUTRITION ON CHANGES IN EATING HABITS OF STUDENTS OF «FOOD TECHNOLOGY AND NUTRITION«
Boštjan HUMSKI: THE PROJECT FROM VINE TO WINE
Sava OSOLE: HELLO KITTY
Meta TRČEK: THE COLLABORATIVE CULTURE IN THE PROCESS OF EATING
Irena MALOVRH: SUSTANIABLE TOURISM IN MORAVČE VALLEY
Alenka PREVEC: ADOLESCENTS IN A HOSPITAL SCHOOL
Maja HARTMAN: PRACTICE EXAMPLE OF WORKING WITH STUDENT WITH ANXIETY (PANIC) DISORDER
Jana BERVAR: A SYSTEM OF QUALITY IN ADULT EDUCATION AT THE SECONDARY SCHOOL FOR NURSES CELJE
Matjaž CIZEJ: EDUCATION – SERVIS TO ECONOMY
Alenka LUŠTREK: DIGITAL SPACE AS AN EXTENDED LEARNING ENVIRONMENT FOR GAINING KNOWLEDGE OF A TECHNICAL FOREIGN LANGUAGE
Milena SUWA STANOJEVIĆ: THE METHODOLOGY OF NUTRITION EDUCATION TOPICS
Nevia CARLOS, Mary RATZER: THE HUMAN FACE OF SCHOOLING: THREE CRITICAL TRENDS IN AMERICAN EDUCATION
Maja POVŠE, Ida SREBOTNIK: IMPLEMENTATION OF EDUCATIONAL PROGRAMMES FOR PEOPLE WITH SPECIAL NEEDS
Marija TOPOLE: INNOVATIVE CLASSROOM PROJECTS
Maja ŠTEKOVIČ: ONE MINUTE TO WIN IT – PERFECT YOUR ENGLISH THROUGH AN ELEVATOR PITCH
Jurij KOČAR: IMPLEMENTING EXAMPLES OF GLOBAL LEARNING
Uroš VERBOVŠEK: PARENT TOPIC MEETINGS
Tanja KEK, Tanja GREGOREC: LEARNING SOCIAL SKILLS FOR BETTER QUALITY OF STUDENTS' LIVES
Jana MARINČEK: SUCCESS FACTORS IN ACADEMIC PERFORMANCE WHEN LEARNING FOREIGN LANGUAGES FOR SPECIFIC PURPOSES AT THE HOSPITALITY AND TOURISM PROGRAMME
Dejan CVITKOVIČ: HOW WE TRIED TO IMPROVE STUDENT SELF-LEARNING TO CREATE A WEB PAGE - COMPARISON OF RESULTS OF TWO GENERATIONS OF STUDENTS
Marina VODOPIVEC: SELECTION OF PROGRAMME OF STUDY AND EMPLOYMENT OPPORTUNITIES FOR STUDENTS OF THE VOCATIONAL COLLEGE PROGRAMMES "HOSPITALITY AND TOURISM", AND "FOOD TECHNOLOGY AND NUTRITION"
Marina VODOPIVEC: ANALYSIS OF LEARNING HABITS AND LEARNING  PERFORMANCE IN RELATION TO WORKSHOPS ON LEARNING ABOUT LEARNING
Tatjana ŠČEK PREBIL: DISTRIBUTED LEADERSHIP
Tatjana ŠČEK PREBIL: INTERNATIONAL COLLABORATION
Alenka SEDLAR ŠPEHAR: CULTIVATING LEARNING WITH SCHOOL GARDEN
Petra MOLE: IMPACT OF ERASMUS+ PROGRAMME ON COMPETENCE DEVELOPMENT
Mirjam GORENC: THE PROJECT ‘MOJE PODJETJE’ AND SETTING UP STUDENT BUSINESSES
Nataša KNE: INTERNATIONAL BACCALAUREATE DIPLOMA PROGRAMME FOR GIFTED STUDENTS
Maja SAVORGNANI: WORKING WITH TALENTED STUDENTS AT II. GIMNAZIJA MARIBOR – A CASE OF GOOD PRACTICE
Anja SOVIČ: INTERDISCIPLINARY DEVELOPMENT OF CRITICAL THINKING
Mojca DREV URANJEK: COEXISTENCE CODE
Oto TEŽAK: IS LINEAR MODEL THE BEST SOLUTION?
Maja KOVAČIČ: PROFESSIONAL DEVELOPMENT OF PROFESSIONAL WORKERS IN EDUCATION AND SCHOOLING
Nasta ZUPANČIČ: OPEN LEARNING OF NATURAL SCIENCE AND ENVIRONMENTAL PROTECTION EDUCATION THROUGH INTERNATIONAL ERASMUS+ K2 PROJECT
Darinka BERČIČ ŠTEFANOVIĆ: CROSS-CURRICULAR INTEGRATION OF THEORY AND PRACTICE WHEN TEACHING PROFESSIONAL MODULES AT BIC LJUBLJANA, SCHOOL OF FOOD PROCESSING
Boštjan HUMSKI, dr. Anita GOLTNIK URNAUT: THE ANALYSIS OF THE TRAINING OF THE WAITING STAFF IN SLOVENIAN HOTEL MANAGEMENT
Neli SELAN: PROJECT - PREPARE DISHES ACCORDING TO THE RECIPES NEWSPAPER READERS INACTION, OPEN KITCHEN ANNEX
Jana MARINČEK: VIDEO MATERIALS IN GSP CLASSES IN THE HOSPITALITY AND TOURISM PROGRAMME AT THE VOCATIONAL COLLEGE
Vesna KRAMBERGER: FOURTH-YEAR STUDENTS HELPING FIRST-YEAR STUDENTS
Adela ŽIGERT: COLLABORATIVE LEARNING IN PHYSICS
Tanja KEK, Mojca MEKIŠ, Jasna KRŽIN STEPIŠNIK, Tita DESTOVNIK, Tina JERČIČ: COOPERATION FOR QUALITY PRACTICAL TRAINING OF STUDENTS WITH SPECIAL NEEDS
Olga KOLAR: INNOVATIVE CONTINUING EDUCATION OF TEACHERS
Bianka MERTELJ: EXAMPLE OF GOOD PRACTICAL WORK: SCHOOL NURSES
Stanislav LEVIČAR: THE USE OF IT TOOLS THAT SUPPORT MARKETING AND SALES PROCESSES IN EDUCATION

THEMES AND TOPIC AREAS

FOOD TECHNOLOGY AND NUTRITION

 

Trends in food technology and nutrition

 

Nutrition and health

 

Food quality

 

Innovative approaches and best practices in food technology and nutrition

 

Sustainable development and environmental protection

 

Marketing communication, entrepreneurship and management in food technology and nutrition

HOSPITALITY AND TOURISM

 

Trends in hospitality and tourism

 

Quality, innovative approaches and best practices in hospitality and tourism

 

Heritage (material and intangible) in hospitality and tourism

 

Safety in hospitality and tourism

 

Information and communication technology (ICT) in hospitality and tourism

 

Marketing communication, entrepreneurship and management in hospitality and tourism

EDUCATION AND TRAINING

 

Assessment and assurance of quality in education and training

 

Formal and non-formal education for secondary and tertiary level-students with special learning needs

 

Partnership between education and economy

 

Gifted secondary and tertiary level-students – our challenge

 

Innovative learning environments in the information society

 

The role of school leaders and teachers in developing cooperation and social skills in schools

STUDENT SECTION

A special part of the conference represents the student section. All students who wish to participate at the conference should choose the section and topic from this section.

8:30 – 9:00 | Sprejem udeležencev in registracija na BIC Ljubljana, Ižanska cesta 10, Ljubljana | Registration at the BIC Ljubljana, Ižanska cesta 10, Ljubljana
9:00 – 9:30 | Otvoritev konference | Opening ceremony
9:30 – 11:15 | Plenarna predavanja | Plenary session
11:15 – 11:45 | Odmor za kavo in predstavitev posterjev | Coffee break and posters presentation
11:45 – 13:30 | Sekcije | Working sessions
ŽIVILSTVO IN PREHRANA / FOOD TECHNOLOGY AND NUTRITION GOSTINSTVO IN TURIZEM / HOSPITALITY AND TOURISM IZOBRAŽEVANJE IN USPOSABLJANJE / EDUCATION AND TRAINING
13:30 – 14:30 | Kosilo (na BIC Ljubljana, Ižanska cesta 10, Ljubljana) | Lunch break (At the BIC Ljubljana, Ižanska cesta 10, Ljubljana)
14:30 – 16:30 | Sekcije | Working sessions
ŽIVILSTVO IN PREHRANA / FOOD TECHNOLOGY AND NUTRITION GOSTINSTVO IN TURIZEM / HOSPITALITY AND TOURISM IZOBRAŽEVANJE IN USPOSABLJANJE / EDUCATION AND TRAINING
18:00 – 19:00 | Sprejem udeležencev na BIC Ljubljana, Center kulinarike in turizma KULT316, Prušnikova 74, Ljubljana | Welcome reception at the BIC Ljubljana, Centre of Culinary and Tourism KULT316, Prušnikova 74, Ljubljana
19:00 – 22:00 | Večerja | Dinner
08:30 – 09:00 | Sprejem udeležencev in registracija na BIC Ljubljana, Ižanska cesta 10, Ljubljana | Registration at the BIC Ljubljana, Ižanska cesta 10, Ljubljana
9:00 – 10:30 | Plenarna predavanja | Plenary session
10:30 – 11:00 | Odmor za kavo | Coffee break
11:00 – 13:30 | Sekcije | Working sessions
ŽIVILSTVO IN PREHRANA / FOOD TECHNOLOGY AND NUTRITION GOSTINSTVO IN TURIZEM / HOSPITALITY AND TOURISM IZOBRAŽEVANJE IN USPOSABLJANJE / EDUCATION AND TRAINING
13:30 – 14:00 | Sklepni del konference - zaključki | Conclusions of the conference

Location

Biotechnical Educational Centre Ljubljana, Ižanska cesta 10, 1000 Ljubljana, Slovenia
+386 1 2807 600