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

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