Kemija u Industriji (Jun 2007)
Manje znani hrvatski kemičari. I. Božidar Rogina
Abstract
A brief account of Professor Božidar Rogina's life is given. He was born on December 21, 1901 in Ivanjska near Bjelovar and died of a heart attack on January 20, 1967 in Zagreb. He graduated high school in 1919 in Zagreb and the same year entered the Department of Chemical Engineering of Technological College in Zagreb, but the following year (1920) Rogina moved to Prague, where in 1923 he obtained his degree in chemical engineering at the Technological College. He obtained his Ph. D. in 1931 at the University of Zagreb.Professor Rogina started his career in 1925 at the Institute of Hygiene in Zagreb, where he stayed until 1952. That year he moved to the Faculty of Agronomy and Forestry, which in 1959 was divided into two independent faculties: The Faculty of Agronomy, and the Faculty of Forestry. He stayed until he died at the Faculty of Agronomy where he had been the head of the Department of Chemistry and Biochemistry. Professor Rogina had also been a member of the board that in 1956 proposed the first structure of the Department of Food Science and Biotechnology, later (in 1980) the Faculty of Food Science and Biotechnology. Professor Rogina's research mainly pertained to the area of analytical chemistry of foodstuffs, while he published only 8 scientific and professional papers: 3 in the Arhiv za hemiju i farmaciju (Archive of Chemistry and Pharmacy), 3 in the Kemija u industriji (Chemistry in Industry), one paper in the Farmaceutski glasnik (Pharmaceutical Gazzette) and one in the Analyst (London). Only this last paper on the micro-determination of iodides had been cited in international literature. All his papers, but one, were published whilst Professor Rogina was at the Institute of Hygiene. When he became a university professor, he had been busy with lectures, preparing lecture notes for students and offering consulting services to the food industry. Professor Rogina held lectures at several higher educational institutions and faculties. He gave lectures in chemistry, biochemistry, chemistry and technology of foodstuffs, and food engineering. Professor Rogina's lectures were always presented in a interesting way. He examed students in a very friendly manner not asking questions outside of his lectures and lecture notes.
