Date:                     18th February 2021 (Thursday)

Location:               on-line

Program

8:45 –Registration
9:00 – 9:15Welcome speech
Németh Zoltán, Győr-Moson-Sopron County Assembly and President of the RDV EGTC
9:15 – 9:30Introductions of the „Food Industry“ (SKHU/1701/3.1/110) Territorial Action Plan projects: „Coordination and Communication Project” (acronym: CCP; SKHU/1802/3.1/022), „Co-Innovation” (acronym: Co-Innovation; SKHU/1802/3.1/023), „Local Product Processing” (acronym: LLP; SKHU/1901/3.1/003)
Henrieta Hubertová, RDV EGTC Project Manager
9:30- 9:50Introduction of Kősziklás Borászat
Béger Ákos and Emmer Szabolcs, owners
9:50 – 10:10Introduction of AEH Pezinok
Hajko Ladislav, owner
10:10– 10:30Introduction of Biocentrum
Doc. Ing. Stanislav Šilhár CSc., Národné poľnohospodárske a potravinárske centrum
10:30 – 10:50Design and optimization of technology for obtaining carbohydrate concentrate from grape marc
Ing. Stanislav Baxa, Národné poľnohospodárske a potravinárske centrum
10:50 – 11:10Influence of different types of yeasts on the aroma of wine
Ing. Katarína Ženišová – Ing. Emil Kolek, PhD., Národné poľnohospodárske a potravinárske centrum
11:10 – 11:30Antioxidants in the food industry – The content of antioxidants in plant products and their impact on a healthy diet
Stefanovitsné Prof. dr. Bányai Éva, DSc
11:30 – 11:50Wine and wine consumption
Bondor László, a Komárom-Esztergom Megyei Kereskedelmi és Iparkamara kereskedelmi tagozat alelnöke, Európai Borlovagrend Hungária Konzulátusa
11:50 –Discussion of the lessons of the presentations, questions and answers, epilogue