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Schools & Courses

Ljubljana, 9 – 13 April 2018

The Spring School and Workshop are dedicated to various perspectives of nanoparticles in food: either they may appear in food during production, packaging or cooking, or they are introduced to enrich taste, colour or consistency. As they are very small, they are difficult to detect in food, and require special techniques to characterise and analyse their interaction with cells and possible effect on human health.

The three-day Spring School will provide participants with the basic knowledge connected to these topics, while during the following two-day Workshop participants will get to know about selected techniques for nanoparticle detection and characterisation. Intense discussions and training by internationally renowned scientists in the field are planned. The training will be spiced up with everyday examples.

We invite participants from a broad area connected with food to attend both the Spring School and Workshop, however, attendance of only one or the other is also welcome.

Participation in the two events will be enriched by social events, giving the participants not only the opportunity for informal gathering with researchers from various fields but also to experience Ljubljana city, the boat trip and to taste the Slovenian cuisine.

Participation at the Spring school and workshop is free of charge, however, participants have to cover their own expenses of travel and accommodation.

Venue: Jožef Stefan Institute, Jamova cesta 39, Ljubljana, Slovenia


Registration form for ISO-FOOD Spring School and Exploratory Workshop on »Nanoparticles and Food«

* indicates required field

25-27 September 2017

The Summer School included theory and two days of hands-on experience in the laboratory. Understanding elemental speciation requires robust analytical methods with well-established methodologies for analysing food. The course addressed this by providing participants with an in-depth knowledge of trace element speciation using examples of essential and non-essential elements including Cr, Zn, Ni, Hg and As to teach and demonstrate the state-of-the art analytical approaches to the problem of trace element speciation. The lectures also covered the topic of nanoparticle residues in food. In total forty-five participants representing academia, industry and governmental and non-governmental organizations attended this free event.

Presentations (in Slovene) are available:

Uvod v poletno šolo

Monitoring elementov v hrani


Speciacija Al v čaju

Speciacija Hg v ribah

Speciacija Ni v čaju in kakavu

Speciacija OTC in PBDE v ribah in školjkah

Speciacija As v hrani

Speciacija Zn v materinem mleku

Nanodelci v hrani





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.


From 6th to 10th June 2016, we will organize the ISO-FOOD Summer School Radionuclides in food at the Jožef Stefan Institute, Reactor center, Ljubljana, Slovenia. No participation fee is required. Travel and subsistence costs are not covered.

Registration opens on 22th February and closes on 6th May 2016!

Please register via the registration form. For further information contact us at erachair@isofood.eu.


We have reserved rooms for our guests to book at the M-Hotel.

To book one of these rooms  please click here to complete the form and send to anja.novak@m-hotel.si.


Download leaflet

ISO-FOOD Summer School Radionuclides in food Programme

Presentations of the ISO-FOOD Summer School



Determining the activity concentration of particular radionuclides in food and water is important to be able to study the cumulative radiation effects on human health, since the dose coefficients are always related to specific radionuclides. European legislation requires that member states obtain information about activity concentrations of radionuclides in food, feed and water. This summer school aims to provide participants with the knowledge and skills necessary to carry out these tasks.


#1 Legislation

#2 Analytical techniques for determination of natural and man-made radionuclides

#3 Separation procedures

#4 Interpretation of results

#5 Statistics

#6 Uncertainty estimation

#7 Traceability and use of reference materials

#8 Interlaboratory comparison

Experience based learning

Both theory and practice will be combined throughout the course to give participants the opportunity to put the concepts learned into practice. Participants are encouraged to bring their own specific case studies/problems. Throughout the school participants work in small teams.

Participants profile

The summer school is designed for researchers (doctoral and postdoctoral level) and application scientist i.e. from the National Reference Laboratories and the Control Laboratories. A working knowledge of English is essential. Participants are requested to familiarise themselves with the ISO/IEC 17025 Standard.

The ISO-FOOD Hg Training Course “Quality assurance for Hg measurements in food and environmental samples” was organized from 25th to 27th November 2015, in Reactor Centre, Podgorica, Brinje 40, SI-1262 Dol pri Ljubljani.

More information: http://isofood.eu/2015/11/iso-food-hg-training-course/


Comments (2)

  • Avatar

    Inês Coelho


    Dear sir/madam

    I heard about this project today at a conference in Portugal, ICFC2015.
    I am Very interested in this topic since i am doing my PhD under this theme. I am especially interested in attending your second summer school (2016) if possible. How will you make the dissemination of the event? Should i sign up a newsletter or a contact list? Thank you Very much.


    • Avatar



      Dear Ines,
      the summer schools will be announced in the Newsletter and at the ISO-FOOD web-page (www.isofood.eu). There you will recieve all necessary information.


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