Scientist

The research interest of Prof. Ivan Kreft Kreft are the genetic, physiological, and other basics of quality and nutritional value of grains of buckwheat, barley, spelt, wheat, maize, beans and pumpkins, in particular the content and distribution of flavonoids (including rutin) and other secondary plant metabolites, selenium, zinc, protein, starch and fibre, as well as ultrastructural characteristics of seeds. His research and teaching experience includes visiting professorships in Japan (Food Science Dep. at Kyoto University, and Faculty of Nutrition of Kobe-Gakuin University) and China (Shanxi University in Taiyuan). He has authored numerous scientific papers in journals such as Journal of Experimental Botany, the New Phytologist, the Journal of the Royal Society Interface, Food Chemistry, the Journal of Agricultural and Food Chemistry, Journal of Nutritional Science and Vitaminology, and Tohoku Journal of Experimental Medicine. The scientific research findings of I. Kreft were incorporated in the development of novel high-quality food products in Slovenia, Denmark and Japan.

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