The Faculty of Food Technology and Nutrition at the University of Tetova continues its successful collaboration with the Department of Functional Foods, Faculty of Food Sciences and Nutrition, University of Life Sciences in Poznan, Poland.
As part of the cooperation, Prof. Dr. Monika Przeor delivered a lecture to the students of UT on the topic: “Research of bioactive ingredients and functional foods: Status, industry applications, and perspectives”. During the lecture, she also presented experiences and opportunities for collaboration in the project “New foods with bioactive and health-promoting properties”, financed by the European Union. In this project, 56 plants are being researched through in vitro and clinical studies for their anti-diabetic, anti-inflammatory, anti-hypertensive, and anti-obesity properties. The research involves six universities and institutes from Poland. The experiments within the project aim to: qualitatively and quantitatively evaluate the diet, assess changes in anthropometric parameters, conduct biochemical analyses, monitor physical performances and specific exercise capacities, analyze genotype and gene expression, as well as conduct nutritional studies in animal models.
After the lecture, Prof. Dr. Monika Przeor held a meeting with the Vice-Deans of the Faculty of Food Technology and Nutrition, Prof. Dr. Erhan Sulejmani and Prof. Dr. Gafur Xhabiri. They agreed to jointly commit to the exchange of students and academic staff, where priority was given to the harmonization of study programs, as well as the development of research-scientific projects.
