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Lelas, Vesna, Prof. PhD. Born: 1947 Department of Bioprocess Engineering, Emeritus of the Academy (admitted 2000) B.Sc. Food Technology (1972), M.Sc. Food Technology (1980), Ph.D. Food Technology (1985) all from Faculty of Food Technology and Biotechnology, University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb tel: +385 1 4605287, fax: +385 1 4836083, e-mail: vlelas@pbf.hr Deputy-Chairwoman of the HATZ Science Foundation Committee (2017 – 2021) Preservation Processes of Various Foodstuffs; Rheological and Therophysical Properties of Food; Application of High Hydrostatic Pressure, Tribomechanical Micronization and Ultrasound Processing in Food Technology |
| Selected publications:
1. S. Rimac-Brnčić, V. Lelas, D. Rade, D. Šimundić, Decreasing of oil absorption in potato strips during deep fat frying, Journal of Food Engineering 64 (2004) 237-241. 2. G.Krešić, V. Lelas, Z. Herceg, A. Režek, Effects of high pressure on functionality of whey protein concentrate and whey protein isolate, Lait 86 (2006) 303-315 3. A.Režek Jambrak, T.J. Mason, V. Lelas, Z. Herceg, I. Ljubić-Herceg, Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions, Journal of Food Engineering 86 (2008) 281-287 4. G. Krešić, V. Lelas, A. Režek Jambrak, Z. Herceg, S. Rimac Brnčić, Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins, Journal of Food Engineering 87 (2008) 64-73 5. Z Herceg,, A. Režek Jambrak, V. Lelas, S. Mededovic Thagard, The Effect of High Intensity Ultrasound Treatment on the Amount of Staphylococcus aureus and Escherichia coli in Milk, Food Technology and Biotechnology 50 (2012) 46-52. 6. V. Lelas: Prehrambeno-tehnološko inženjerstvo I -Fizikalna svojstva hrane, (Food Process Engineering I – Physical Properties of Food) Golden Marketing- Tehnička knjiga, Zagreb 2006 7. V. Lelas: Procesi pripreme hrane (Processes of Food Preparation) Golden Marketing-Tehnička knjiga, Zagreb, 2008
Leader of scientific projects and program: “Production of food of higher biological value“ MZOS (1996 – 2001) „Development of new functional foods and their stability“ MZOS (2002 – 2006) „New processing techniques in functional food production“ MZOS (2007 –2013) Program: «Stability of bioactive components of food in function of processing conditions“ MZOS (2007-2013)
Activity and work of common professional meaning: Vice-dean for education (1995 – 1999) and of Vice-dean for science (1999 – 2001) Faculty of Food Technology and Biotechnology President of scientific council of Croatian Food Agency (2008-2013) Member of scientific council of several international congresses
Awards and honours: Republic of Croatia – award for scientific work „Red zvijezde Danice s likom Ruđera Boškovića“, 1998 Annual reward for the science – Republic of Croatia, 2003 Annual reward „Rikard Podhorsky”, CroatianAcademy of Engineering, 2012 |
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