+386/1 28 07 601, +386/1 28 07 603 konferenca@bic-lj.si

6. International Professional Conference TRENDS AND CHALLENGES in food technology, nutrition, hospitality, tourism, education and training

October 27 and 28, 2022 in Ljubljana

6. International Professional Conference

TRENDS AND CHALLENGES IN FOOD TECHNOLOGY, NUTRITION, HOSPITALITY, TOURISM, EDUCATION AND TRAINING

October 27 to 28, 2022,
at the Biotechnical Educational Centre Ljubljana, Ižanska cesta 10, 1000 Ljubljana, Slovenia.

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We kindly invite you to actively participate in the 6 th international professional conference organized by BIC Ljubljana.

The main conference theme this year is: Ever-changing times are a great opportunity for innovative approaches that support development challenges.

The conference highlights trends and challenges in the following main areas of expertise:

  1. FOOD AND NUTRITION
  2. HOSPITALITY AND TOURISM
  3. EDUCATION AND TRAINING

Join us as active participants presenting professional papers or only as listeners at the professional conference. We also dedicated a special subsection and thus the opportunity to cooperate with papers in the fields of food technology, nutrition, hospitality, tourism, education and training for students of vocational and technical colleges and faculties.

Papers can be related to the following topics within the sections:

FOOD TECHNOLOGY AND NUTRITION

  • Trends and challenges in food technology and nutrition
  • Food fraud
  • Sustainable approaches
  • Digitalization
  • Environment-friendly packaging
  • Food losses and food waste
  • Microplastics and nanoplastics on a plate
  • Nutrition and lifestyle
  • Examples of good practice – food technology and nutrition projects
  • Communication with consumers and new promotional approaches
  • Legislation and quality assurance in the field of food technology and nutrition
  • Examples of good cooperation practices between schools and businesses,
  • farms, chambers, associations, and organizations in the field of food technology and nutrition
  • Self-sufficiency
  • The impact of rising prices on eating habits

HOSPITALITY AND TOURISMIN TURIZEM

  • Trends and challenges in hospitality and tourism
  • Digitalization
  • Sustainable approaches
  • Examples of good practices – projects in the field of hospitality and tourism
  • Hospitality and tourism during and after the pandemic in urban and rural areas
  • Green tourism strategy
  • Communication with consumers and new promotional approaches
  • Dietary restrictions in the hospitality industry
  • Active experiences in pristine nature and sports tourism
  • Development of creative, sustainable, boutique, personalized, and innovative experiences in hospitality and tourism
  • Storytelling for five-star experiences – enjoy the tradition
  • Examples of good cooperation practices between schools and businesses, farms, chambers, associations, and organizations in the field of hospitality and tourism
  • Human resources challenges in hospitality and tourism
  • Increase public awareness of professions in hospitality and tourism

EDUCATION AND TRAINING

  • Trends and challenges in education and training
  • Advantages and disadvantages of new teaching methods (hybrid, distance learning, etc.)
  • The importance and role of the class teacher, schoolteacher, lecturer, and principal during and after the pandemic (managing constant changes and uncertainty, etc.)
  • Support and inclusion of vulnerable groups of pupils and students
  • Communication etiquette over time
  • Project work learning
  • Examples of good leadership practices
  • Global teaching
  • Creative teaching
  • Ever-changing times also require new promotional approaches
  • Examples of good cooperation practices between schools and the local and global environment
  • Use of digital applications in the classroom
  • Assessment and grading in a virtual environment
  • International mobility of students, teachers, and lecturers

At the registration, you only need to submit the title of the paper and keywords, select the section and the topic of the paper.

When preparing the entire paper, authors are requested to closely follow the published instructions for the preparation of the papers. Accepted papers will be published in the e-proceedings of the professional conference. As a rule, the author can submit up to two (2) professional papers.

CHALLENGE yourself and create a TREND