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If you disagree with the above, please kindly inform the organisers at: ern@um.si. Be sure to attach a high-quality scan of the photo from your ID to the e-mail so that the organiser can exclude you from all records and photos. The authorised person for data protection of the University of Maribor is assistant professor Ph. D. Miha Dvojmoč. (dpo@um.si).

The authors are solely responsible for the content and views presented on the project website, expressed in the media, publications, social networks, pre-events, the main event, and all other communication forms of the Science for all project, European Researchers’ Night 2021. They do not reflect the views of the European Research Executive Agency, which is not responsible for any use that may be made of the information they contain.


Location: Nova Gorica – Bevkov trg


For updated program please click here.

List of the events organized by the University of Nova Gorica

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EEG/ERP Linguistic Research

We will present our EEG/ERP laboratory and a basic ERP linguistic experiment. Our EEG Laboratory is equipped with one EEG/ERP recording system. For stimulus presentation, the Lab uses E-Prime and Psychtoolbox. EEG is an electrophysiological monitoring method that is used to record the brain’s electrical activity. ERP denotes electrophysiological responses or electrocortical potentials triggered by stimulation and firing of neurons. A specific psychological event or a sensor can be used to generate the stimulation. We use three major sources of ERP stimulation: visual, auditory, and tactile. In language research, we investigate how language processing unfolds over time or we test the models of cognitive processes and evaluate how these models map the brain. 

Researchers: Nika Pušnjak Dornik, PhD, Prof. Artur Stepanov 


Science Show/Workshop on Crafting the 3D Image in the 19th Century

“Leave reality at home.” This injunction is often used to prepare viewers for images that lift them out of their own sense of space and time, divorcing them from material reality. While today we call these images “virtual” or “immersive,” they used to go under different names in the Enlightenment era when they were called “devices of curiosity” or “philosophical toys.” And while we today experience these images in public spaces like electronics shops and movie theatres, the first “virtual” images were experienced in the domestic environments of one’s own living room. The demonstrations in this science show/workshop will introduce the public to the techniques of three-dimensional image production such as were first implemented for purposes of scientific observation and public entertainment in the nineteenth century. Using devices dating from one- to two-hundred years ago, three-dimensional images will be made to appear alongside a short informational lecture explaining their simple mechanics. Planned in parallel with Aleš Vaupotič’s presentation of the 21st century virtual reality devices, this presentation strives to build appreciation for the virtual image as a cultural object and historical artifact in secondary school students and their families. 

Researchers: Assist. Prof. Aleš Vaupotič, Assoc. Prof. Eszter Polonyl 


Workshop of augmented reality in Nova Gorica and Gorizia

At the workshop, visitors-participants will be introduced to augmented reality language as a form of the so-called closed-circuit video installation. They will have a guided tour in the existing project in both Gorizia and Nova Gorica and create their own augmented reality interventions (in a 3-D modelling workshop). 

Researchers: Assist. Prof. Aleš Vaupotič, Assoc. Prof. Eszter Polonyl 


Science Café on Environmental Citizenship

Science Café on Environmental Citizenship is dedicated to discussing environmental challenges. We will address them on three levels: education, economy, and civil society. The first level will be addressed by Assoc. Prof. Željko Oset, who will present the concept of environmental citizenship, created within the European project COST ENEC. A representative of GEN-I will talk about plans to achieve a goal of society without fossil fuels, while dr. Giustina Selvelli will present civil society actions for preservation of natural values in the local environment (e.g., Gezi Park Protests). The objectives of scientific café are encouragement of dialogue, empowerment of individuals and facilitation of active citizenship in addressing one of the most important issues of the 21st century. 

Researchers: Assoc. Prof. Željko Oset, Giustina Selvelli, PhD 



Eyes jump from word to word while we read

When we read, eyes do not move continuously over individual letters but rather jump from word to word in roughly equal steps or jumps. Faster readers make fewer such movements with longer jumps than slower readers. With sentences that contain unusual linguistic features like non-standard words, ungrammatical syntactic patterns, or typos, reading slows down or even stops. In certain cases, the eyes may also return to a previous point and start reading the same part of the sentence again. Eye-movement, that is, jumps or saccades and fixations and the identified points where reading changes its pace, can tell us a lot about the grammaticality or ungrammaticality of the selected sentence/word/phrase, about the oddity of a specific word or, simply, that a particular word or a grammatical element presents a problem to the reader. Such research is important not only for linguistics but also for the study of reading and the way reading is taught. As part of the event, we will use a portable eye-tracker to show visitors how their eyes move across the text. Reading a regular sentence will be compared to reading a non-grammatical sentence, reading a meaningless sentence, reading a sentence with unusual words, and a sentence with typos. The theory behind reading will be briefly explained on a poster that will stand next to the eye-tracker. 

Researchers: Prof. Franc Marušič, Assoc. Prof. Aleš Žaucer, Petra Mišmaš, PhD 


P6-0382 (A) – ARRS. 

Research activities at the School of Environmental Sciences

We will present the research activities at the School of Environmental Sciences as well as our films or materials for water and air purification. The main focus of the activities is to raise awareness among people on how important the environmental sciences are. Interactive water purification experiments will be part of the presentation. An online presentation will also take place. 

Activity type: Workshop 

Researchers: Prof. Saim Mustafa Emin, PhD, Petra Makorič, M.Sc. 


How to find out what’s in a soup – blindfolded and without a recipe?

Determining the sources of air pollution is a 5-course meal. 

The determination of air pollution sources is a complex inverse problem confounded with the formation of aerosols in the atmosphere from gaseous emissions. Our knowledge on the topic is improving, but there are still very interesting findings to be discovered. 

Researchers: Prof. Griša Močnik, PhD 


ARRS P1-0385 Daljinsko zaznavanje atmosferskih lastnosti 

Glasses for cooking and not only that …

The webinar provides a brief introduction to silica glass technology and physics. Silica-based glass is ubiquitous in our everyday life: from the pyrex used for cooking, to the Gorilla Glass on our smartphones, to the pure silica glass used in the core of optical fibers, which is the backbone of the internet. In microelectronics, silica has been widely used as an insulating material. It is a common key ingredient in many of these technological applications, given its properties which enable great control of point defects. 

Researchers: Assoc. Prof. Luigi Giacomazzi 


CA17126 – Razumevanje in modeliranje močnih elektronskih vzbujanj (2018-2022), COST Action 

ARRS-CEA Bilateral Project NC-0008; “Radiation induced paramagnetic defects in vitreous P2O5 and sodium PHosphate gLassES (REPHLES)”, (2019-2021) 

GASTRONOMIC experience – Changing objects in the sky

The night sky is not static. During the night we can observe the movement of stars and the Moon, meteors or even comets in the sky. With the naked eye, however, it is difficult to see more extreme events in space that also change their brightness – from star explosions to events where a black hole tears a star apart. In the webinar, we will learn about different types of transient objects in the Universe. 

Researchers: Taj Jankovič, M.Sc.  


ARRS J1-8136 “Astrofizika tranzientnih izvorov v dobi pregledov celotnega neba” (2017-2020) 

Microbes can also be useful in food production. Let’s meet them!

The microbiological workshop is intended for primary school students (7th to 9th grade), where children will get to know microorganisms that are responsible for the production of various food products. Wine yeasts and lactic acid bacteria will be in the forefront, as well as their role in fermentations, which are crucial in the production of alcoholic beverages. In the workshop, the students will observe wine yeasts and lactic acid bacteria through a light microscope and learn how to grow, handle and store them, and also how they can be studied in the laboratory. Some exercises will be performed by the students with the help of a demonstrator (microscopy, how to handle microorganisms in the lab by performing aseptic techniques when subculturing them or preparation of solid media). Some of the more demanding practical exercises will be performed by the demonstrator. 

Researchers: Urban Česnik, M.Sc., Assoc. Prof. Lorena Butinar. 


Uncorking rural heritage: indigenous production of fermented beverages for local and environmental sustainability (project No.: 2018-1-0682) 

Chemical analysis of wine aroma

One of the major characteristics of good wine is its own aroma, which is a complex mixture of odours sensed by nose. When speaking about wine, the wine aroma depends entirely on individual’s own judgment and taste. However, if we want to evaluate the aromas in wine completely objectively, they must be determined qualitatively and quantitatively, which can be performed in research laboratories equipped with specific analytical equipment. Behind each individual aroma in the wine, there is a certain compound. The sum of all aromatic compounds and their concentrations determine the final aroma of the wine. E.g., based on the analysis of individual aromatic compounds, we can determine the geographical origin of a particular wine variety. The lecture will encompass the presentation of analytical methods that enable the determination of individual aromas in wine. 

Researchers: Mitja Martelanc, PhD 


Uncorking rural heritage: indigenous production of fermented beverages for local and environmental sustainability (project No.: 2018-1-0682) 

Polyphenol antioxidants in local fruit, grape and wine products

Polyphenols are antioxidants which are ubiquitous constituents of fruits, grapes and wine and have many positive health effects. Studies about the presence of polyphenols in local varieties in comparison to commercial ones have proven that local varieties have higher amounts of polyphenols possibly due to their biological adjustments caused by stress from environment such as heat. The lecture will encompass the presentation of different antioxidant constituents in fruits and grapes as well as the presence of antioxidants in their products such as juice and wine. 

Researchers: Prof. Branka Mozetič Vodopivec, PhD 


Uncorking rural heritage: indigenous production of fermented beverages for local and environmental sustainability (project No.: 2018-1-0682) 

Local varieties of grapevine – their value and characteristics

Many vine varieties are known, among them those that have been grown in a certain local area in the past and have not spread around the world. In a short workshop, we will learn that local varieties are today gaining increasing importance: on the one hand, because of their diversity/typicality/uniqueness, and on the other hand, because of their adaptation to growth and development in local environmental conditions. The morphological diversity of some local varieties from the wine-growing districts of Vipava Valley and Goriška brda (Zelen, Pinela, Rebula) will be presented, as well as how to determine characteristics such as shape of the cane, internode length and shape and parameters of leaf. 

Researchers: PhD Asist. Jan Reščič 


Uncorking rural heritage: indigenous production of fermented beverages for local and environmental sustainability (project No.: 2018-1-0682) 

Wine aromatics typicality: a powerful concept

Typicality estimates the degree to which a wine reflects geographical origin and varietal purity. This concept has been used world-wide for decades to add value to wine and improve the international reputation and tourist attractiveness of many rural areas. It is closely related to the French concept of “terroir”, extensively used nowadays by the wine and gastronomic sector.  

Wine aromas play a crucial role in the wine’s quality and acceptance by consumers. Therefore, wine aromatics typicality is a grail that many winemakers are seeking by expressing the uniqueness of their region and vineyards in the glass. This aromatic uniqueness increases the wine value by creating emotion and expectations from consumers. 

This lecture will give a scientific overview on how wine aromas can reflect a geographical origin, and how the concept of wine aromatics typicality could help the Slovene wine sector to be more attractive and visible globally. 

Researchers: Assoc. Prof. Guillaume Antalick 



Uncorking rural heritage: indigenous production of fermented beverages for local and environmental sustainability« (project no: 2018-1-0682) 

Workshop at the Intersection of Science and Art 1 (2 parts)

Creative workshop in which participants acquire knowledge of new technologies. The purpose of the activity is to encourage children and young people to discover their potential and develop skills, creative thinking, and innovation. 

Researchers: Tina Smrekar, M.A.