ISO-FOOD Spring School on Food Authentication by Isotope and Elemental Fingerprinting
From April 4 to April 7, 2017, ISO-FOOD organized a spring school for national stakeholders where the trainees got acquainted with the isotopic and chemometric methods for determination of geographical origin, authenticity and production regime of food products, such as wine, fruit juices, honey, milk products, bottled water, oils, vegetables etc. Following topics were covered:
- backgrounds of isotope chemistry and application of stable isotopes for determination of the geographical origin of food
- elemental analysis of foodstuffs and their components
- stable isotope analysis of hydrogen, oxygen, carbon, nitrogen and sulphur using isotope ratio mass spectrometry
- compound-specific isotope analysis of food components and its relevance for determination of authenticity of food products
- basic and multivariate statistical methods for data treatment
- quality assurance and quality control
- EU and national legislation
The lectures were given by the ERA Chair researchers and students and by guest speakers from the IJS Department of Low- and Medium-Energy Physics, Administration of the Republic of Slovenia for Food Safety, Veterinary Sector and Plant Protection, and Institute of Oliveculture. During practical work in the laboratory, the trainees got acquainted with sample preparation, analytical instruments and procedures of water and honey isotope analysis, as well as data evaluation. The course was designed for graduate and postgraduate students, researches and experts dealing with food analysis and control with background in food technology, agronomy, dairying, viniculture, analytical chemistry or other relevant fields of science and biotechnics. The working language of the school was Slovene.
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