//Faculty of Food Technology and Nutrition of the UT published the scientific results for the impact of isolation during the Covid-19 pandemic

Faculty of Food Technology and Nutrition of the UT published the scientific results for the impact of isolation during the Covid-19 pandemic

2021-04-20T23:20:22+00:00 April 20, 2021|

Faculty of Food Technology and Nutrition of the UT published the results of the European research project: ”The impact of isolation during COVID-19 on nutrition habits in the European population” in cooperation with the Institute of Nutrition and Food Technology of the University of Granada – Spain.

The coordinator of the project Asst. Prof. Dr. Erhan Sulejmani in a cooperation with Asst. Prof. Dr. Gafur Xhabiri and Msc Arjeta Hyseinin said that encouraging people to follow a balanced diet, especially targeting those overweight, can help to maintain an effective immune system and can provide protection against infection and other complications. The publication titled: “Relationship in Dietary habits variations during COVID-19 lockdown in Kosovo: The COVIDiet Study” as part of the European project registered at Clinical Trials.gov (https://clinicaltrials.gov/ct2/shoë/NCT04449731) was published in the international journal “Appetite” of category Q1, https://authors.elsevier.com/sd/article/S0195-6663(21)00151-3

Dean of the Faculty of Food Technology and Nutrition, Prof. Dr. Xhezair Idrizi, said that the Faculty of Food Technology and Nutrition, has been a partner in many European projects for years and enables intensive student participation by providing various scholarships and funding in research activities as well as international experience from prestigious universities.