Summary of lectures


The place of the Mediterranean diet in the frame of the World Food Day


The importance of olive in Mediterranean diet


Vinegar in the Mediterranean Food and Nutrition


The role of coffee in the Mediterranean nutrition


The importance of diet during physical inactivity for maintaining health


Mediterranean agriculture and Mediterranean food


Agri-tourism and the mediterranean gastronomy: the case of the northern Adriatic


Terms formation in the gastronomy of the Slovenian Istra


Impact of modern technology solutions on lifestyle and development of new generation insurance products


Openness and excellence in the Mediterranean diet


Piran salt, the identity of space and global commodity


Improving knowledge transfer between SMEs of the traditional food sector: Case Trafoon


Quality and safety challenges in novel products in grain chain; the case of carob


Quality and safety challenges in seafood chain; case fish


Microbial quality and safety of fruits and vegetables: A MEDian approach


Challenges for processing “forgotten” Mediterranean products


The Contribution of Mediterranean herbs and spices to the Mediterranean diet


Contribution of meat products to the Mediterranean diet


Milk and dairy products in the Mediterranean diet


Forgotten Mediterranean fruits and vegetables for the Mediterranean diet


Forgotten fermented food for Mediterranean diet


Mediterranean diet and gut health


Salt and the Mediterranean diet


The Mediterranean diet traps for adult population


Revival of Beer in the Mediterranean diet


The challenge for future Mediterranean diet: how to fight obesity?


(Bio)enriched foods in the Mediterranean diet: A challenge for whom?