Božidar Rogina (1901.-1967.) - pionir prehrambene kemije u Hrvatskoj
Božidar Rogina (1901-1967) – The Pioneer of Food Chemistry in Croatia

Summary/Abstract: Here are mentioned some of the memories from the people who knew Professor Božidar Rogina. Then there is a short portrait of his life. He was born in 1901, in Ivanska, near Bjelovar, and died in 1967, in Zagreb. He graduated in 1923, from the Technical academy in Prague, and got his doctorate in 1931, from the Technical Faculty in Zagreb. He worked in the Sanitary Institute from 1925 to 1952, and the Faculty of Agriculture and Forestry from 1952 to 1959 and the independent Faculty of Agriculture from 1960 to 1967. Professor Rogina took part in the work of the Committee that in 1956 suggested the first organisation of the department for Food and Technology, at that time called The Faculty of Chemistry, Food, and Mining, but was renamed in 1957 to the Technological Faculty. He was engaged in analytical food chemistry and had published, apart from his professional works, and presentations, in total nine scientific professional works, three in the magazines Archive for Chemistry, and Pharmacy and Chemistry in Industry, and one in the magazine Zeitschrift für Untersuchung der Lebensmittel, Pharmaceutical Herald, and Analyst (London). Only the Analyst article about determining the small quantities of iodine was written in the English language and this article is the only one still quoted in literature, even though it was published in 1953. All articles, apart from one, were published while Rogina was still working in the Sanitary Institute. When he became a Professor at the Agricultural department, and at the Faculty, he was dedicated to lectures, to writing course material for students, to doing professional lectures and to cooperation with the industry. He taught at many schools and faculties. He taught chemistry, biochemistry, chemistry and technology of viands and the process of food engineering. His lectures were very interesting, he was very fair at his exams, and always held to his lectures and course material.

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