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Author Archive

1st ISO-FOOD International Symposium on Isotopic and Other Techniques in Food Safety and Quality

The desire for improved food safety, quality and traceability by governments and consumers alike is driving demand for more and better information about the food we eat, from where it is sourced and how it is produced, its quality, and its impact on health and on the environment. Nevertheless, food fraud and recalls of food items due to mislabelling or contamination are commonplace, and experts know that these reported cases are just the tip of the iceberg. Maintaining and assuring the integrity of food is hugely important and this in turn is resulting in the development of innovative and cutting-edge analytical approaches. This symposium brings together an interdisciplinary array of researchers, scientists, policy makers, and stakeholders to present advances in isotopic and chemical methods, and to foster a lively and rewarding exchange of ideas and information. We warmly welcome prospective authors to submit new research papers and to share their valuable experience with scientists and scholars from around the world.

– Food authenticity and traceability
– Food safety and quality
– Metrology in food
– Food databases and semantics
– Nanomaterials and nanotechnology
– Foodomics

More information: http://iso-food.academicevent.net/

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

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«

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FOOD CHEMISTRY: ISO-FOOD: Isotopic techniques in food safety, quality and traceability


ISO-FOOD: Isotopic techniques in food safety, quality and traceability

Virtual Special Issue

  • Guest Editors

    The past few years has seen a resurgence in the need for and development of new methods and techniques for assuring the quality and safety of food. Much of this comes on the back of major food scandals, continued globalisation and complexity of the food supply chain, new threats (e.g., nanotechnology), advances in instrumentation (especially Mass Spectrometry) and a shifting definition of how we define food quality. The ERA Chair ISO-FOOD as guest editor of this special issue invites people to submit original research and critical reviews on the use of isotopic techniques relating to food safety and quality. Although ISO-FOOD has a bias towards the use of Isotopes in authenticity and traceability we will consider submissions on essential and nonessential elements and their speciation, organic contaminant and important bioactive compounds in food and articles on the exploitation of big data in relation to food chemistry as long as they conform to the scope of FOOD Chemistry.

    Interests: Isotopic techniques; Authenticity; Adulteration; Traceability; Safety, Mass spectrometry, NMR techniques; Chemometrics, Modeling

    Manuscript Preparation and Submission

    All manuscripts must be submitted through the online submission system (EES) of Food Chemistry. To ensure that all manuscripts are correctly identified for inclusion into the special issue, it is important to select “VSI: ISO-FOOD” when you reach the “Article Type” step in the submission process. Please refer to the journal’s Guide for Authors for specific advice on how to prepare a paper (http://www.elsevier.com/locate/foodchem). All papers will be evaluated by the Guest Editors and then reviewed by at least two reviewers. Accepted papers are published online individually as ‘Articles in Press’ after final acceptance, and before final print publication.

    Special issue Timelines

    • • January 1, 2018: EES will be open for submission
    • • April 30, 2018: Deadline for submission
    • • January 2018 – November 2018: Period of peer-review process

    For Interactive tutorials, EES User Guide for Author:



TV Broadcasts (in Slovene)

Science on the Street (in Slovene)

Tome Eftimov defended his PhD Thesis

IMG_9942On 31.01.2018, Tome Eftimov successfully defended his PhD thesis. His work entitled “Statistical data analysis and natural language processing for nutrition science” was conducted under the supervision of Assist Prof Barbara Koroušić Seljak from the Computer Systems Department, Jožef Stefan Institute (JSI) as part of the ERA-Chair ISO-FOOD project. The thesis was evaluated by the examiners: Prof Nada Lavrač from the Department of Knowledge Technologies, JSI, Prof Sophia Ananiadou from the School of Computer Science, University of Manchester and the UK Centre for Text Mining,  and Prof Peter Korošec from the Computer Systems Department, JSI.

If you are interested in Tome’s research results, you can follow him on ResearchGate.

Our congratulations!



Third Level Programme in Food science

Thinking about your post-graduate study in food science?

The International Postgraduate School Jožef Stefan together with the Biotechnical Faculty, University of Ljubljana offers an unique range of courses in aspects of food safety, quality and traceability.

Courses are open to all III level students enrolled in either the Ecotechnology Programme at the Jožef Stefan International Postgraduate School and/or in the Interdisciplinary Doctoral Food Science Programme in Biosciences at the University of Ljubljana.


Courses on offer:

Jožef Stefan Post graduate School

Food Traceability and Authenticity (10 credits)

Food Chemical Safety – inorganic, organic contaminants, nanoparticles (10 credits)

Foodomics (5 credits)

Chemical and food toxicology (5 credits)

Sensor systems (5 credits)


Food Science Programme at the Biotechnical faculty, University of Ljubljana

Physical and Biochemical methods (5 credits)

Food quality and safety (10 credits)

Combining sensoric and instrumental methods (5 credits)

Modern technologies for animal based food production (5 credits)

Modern technologies for plant based food production (5 credits)


For more information and to enroll, visit www.mps.si

Email info@mps.si, call +386 1 477 31 00


Contact – mag. Vesna Ješe Janežič

+386 1 320 30 27



Anja Mahne Opatić received the Best Poster Award at the 5th MS Food DAY

The MS Food DAY is a biannual conference focused on all topics related to the use, methods and applications of mass spectrometry in food and was this year supported by the MASSTWIN project. It was held on 11 – 13 October in Bologna (Italy). Anja’s poster entitled “A preliminary traceability model for tomato using analysis of stable isotopes, elemental content and chemical markers” was selected by the jury as the best one among 73 presentations.

ISO-FOOD summer school on trace element speciation in food

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