The discovery of Avemar. An interview by Sandra Cascio with Mate Hidvegi (original) (raw)
Related papers
Food Technology and Biotechnology, 2013
In early morning hours of 28 April 2013 Anica Lovren~i}-Sabolovi}, MSc passed away in her family house in Koprivnica, the town where she spent most of her life, after long-term health problems and chronic diseases. Despite her sufferings, she struggled with her illness with great courage until the very end. She was born on 25 May 1932 in Koprivnica, a town in Podravina, the northwest region of Croatia. After completion of high school education in Koprivnica Gymnasium in 1951, she began her graduate study in chemistry at the University of Zagreb, Croatia. She graduated on 24 June 1957 at the Department of Chemical Technology of the Faculty of Chemistry, Technology and Mining of the University of Zagreb, with the graduation thesis on the preparation of ready-to-cook canned vegetables (under mentorship of Mihajlo Mautner). She was among the first fellows (stipendiaries) of the food factory Podravka, based in Koprivnica, Croatia. Today, Podravka is among the leading companies of the southeastern, central and eastern Europe. Soon after graduation, Anica Lovren~i}-Sabolovi} started to work in Podravka on 1 July 1957. At that time mass production of instant soups had already been planned in Podravka. As the first graduated engineer in chemistry in Koprivnica and Podravka, Anica Lovren~i}-Sabolovi} joined the laboratory team led by Zlata Bartl, professor of chemistry. She was describing those days with the following words: 'At the beginning I did anything and everything, as there were only few of us working around.' According to the notes in her laboratory book, it can be learned that Anica Lovren~i}-Sabolovi} in less than two weeks after employment got an assignment under the working title Preparation of vegetable soups. Based on the initial recipes of Zlata Bartl, she started to work on the improvement of the recipe of mushroom soup with noodles. Back then, in 1957 in the former state (Yugoslavia), there was no other example for production of dehydrated soups. The experts in Podravka had only limited access to professional literature data and collected a few samples of instant soups packed in bags that they had bought while travelling abroad. In the years 1957 and 1958 Anica Lovren~i}-Sabolovi} took an active part in the formulations of chicken and beef soups with noodles, chicken and beef bouillon cubes, and the meat extract. Beef meat leftovers from meat extract processing made possible to create a new product-a beef goulash. According to her own witnessing, the State Institute of Health Care was supposed to issue an official quality certificate of the product confirming that it fulfilled microbiological safety, and organoleptic and food quality requirements. Nevertheless, the product did not get the clearance to be labelled as a 'Beef Goulash', as it contained previously processed meat. Anica Lovren~i}-Sabolovi} got an idea to call the product 'Meat Meal á la Beef Goulash', and the product was registered on 22 February 1958 under the same brand name and the registration number 02-56/1 1958. Today, Podravka's popular 'Beef Goulash' is still produced according to its original recipe. In the year 1963 Anica Lovren~i}-Sabolovi} became the Principal Technologist in charge of the development of dehydrated soups, noodles, and the all-purpose seasoning Vegeta 40 (later renamed Vegeta). Vegeta is a condiment which is a mixture of spices and various vegetables, launched on the market as an original Podravka product in 1959. During 1963 and in the following years, she intensified the work on the improvement of Vegeta recipe. Namely, dehydrated mushrooms and tomatoes, two ingredients of the initial mix, caused the seasoning to be highly hygroscopic. By removing these ingredients and adjusting the proportions of the other ingredients, differently for domestic and foreign markets, the well-known seasoning Vegeta flavour was created, which has been valued and used since then by millions of consumers both within and outside the national borders. The result of the improved recipe, as well as the concomitant work on the product advertising was a huge commercial step up of selling Vegeta, which rose from 117 tonnes in 1962 to approx. 1000 tonnes in 1964. In 1963 Anica Lovren~i}-Sabolovi} also started to work on an innovative programme of dehydrated soups. The programme entitled Ten New Soups was an enterprise entirely done in the Podravka laboratory. It was based on the knowledge and experience that the Podravka experts gained during the study visits abroad. Starting from the foreign
A Tribute to Prof. Csaba Szantay
Arkivoc, 2007
After taking his chemical engineering degree from the Technical University of Budapest in 1950, he began work in the Institute of Organic Chemistry under the supervision of Prof. G. ZEMPLÉN (himself being a student of the Nobel Laureate Emil Fischer), in the field of carbohydrate chemistry. Later on his interest turned towards alkaloid chemistry, and the title of his Ph.D. thesis, submitted in 1955, was: "Syntheses Starting from Opianic Acid." In l962 he worked for three months in the Institute of Prof. RIECHE in Berlin, and his work resulted in a joint publication with E. SCHMITZ on the chemistry of diaziridines. In 1964 he spent a short period in Gif-sur-Yvette (France) financed by C.N.R.S. where he also worked with alkaloids in the department of Prof. Janot and Prof. Goutarel. He obtained his "Doctor of Science" degree in 1964 on the basis of his thesis: "Synthesis of Ipecac Alkaloids"
Turkish Journal of Biochemistry, 2015
Escaping from the chaotic environment of Germany before World War II, several scientists, some of whom were biochemists, took refuge in Turkey and made huge contributions in the preparations of new university reforms beginning in 1933. During this period, three wellknown biochemistry scholars, Werner Lipschitz, Felix Haurowitz and Zdenko Stary were accepted into the Biochemistry Institute of Istanbul University, and each one of these scientists became the head of this institute respectively. Being at the zenith of their careers, these three scientists spent their most prolific years in the Biochemistry Institute. The first biochemist taking charge of the reforms, Werner Lipschitz, established a fully equipped laboratory during his term in his own right and with the support of some officials. During his stint, he published several articles and a biochemistry book. However, Lipschitz had to challenge some difficulties such as learning Turkish and finding qualified Turkish assistants. ...