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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

http://www.bioznanosti.si/en/studij-2/curriculum-1617

Contact – mag. Vesna Ješe Janežič

+386 1 320 30 27

vesna.jesejanezic@bf.uni-lj.si

 

Jožef Stefan International Postgraduate School invites to the Defence of the Master Thesis of Anja Drame entitled: Colorimetric assay for TiO2 nanoparticles detection in complex matrices as food samples. The Defence is scheduled for Monday, September 11th, 2017, at 10:00 at the IPS Lecture Room.

Three Post Doctoral Fellowships are available at Slovenia’s leading research institute Jožef Stefan Institute. The institute is looking to strengthen its research excellence in relation to food safety, authenticity and traceability. Fellowships are available in the following fields:

1) Organic analysis

2) Stable Isotope analysis

3) Metrology

Job description

The selected candidates will combine laboratory experiments and analytical measurements in the field of food research. The new team members will work within a dynamic and interdisciplinary international research environment, with the possibility to learn new techniques and skills. He/she is expected to critically evaluate and improve the approach, where appropriate, providing opportunity for putting their own stamp on the research.

Profile and requirements

  • You hold (or obtain during the application period) a doctoral degree (PhD) in Chemistry (Organic Chemistry, Analytical Chemistry, Food-Chemistry, Bio-chemistry, Bio-engineering (Chemistry), and Environmental Science;
  • You are familiar with concepts related to food sample preparation and state-of–the-art analytical instrumentation including GC, LC hyphenated with tandem and high resolution MS, IRMS, GC‑C‑IRMS, ICP-MS depending on position applied for;
  • You are highly motivated to work in an international, dynamic environment;
  • You have good English communication writing and presentation skills;
  • You are quality-oriented and creative and have demonstrated organization skills;
  • A record of publications in quality, peer-reviewed journals in the field of food/organic/analytical/environmental chemistry.

We offer

Tenure: A position at the postdoctoral level (max 2 years) open to international candidates for an initial one-year fixed-term contract, extendable with additional year after positive evaluation. The positions are available immediately.

Salary: According to institute standard remuneration rates, funded through the ISO-FOOD ERA Chair for isotopic techniques in food quality, safety and traceability.

How to apply?

  • Applicants must state which position they are applying for and send the following supporting documents: motivation letter, updated CV, and two letters of recommendation to erachair@isofood.eu until 25.5.2017.
  • For questions about the profile and the job description, please contact ERA Chair Holder Dr David Heath (erachair@isofood.eu).

The Jožef Stefan Institute is as an equal employment opportunity and affirmative action employer committed to a diverse and inclusive workplace that fosters collaborative scientific discovery and innovation.

 

Bisphenol A (known as BPA) is a synthetic organic compound found in polycarbonate plastics and epoxy resins. Polycarbonate plastics have many applications including in the food industry in water bottles, food-storage containers, and plastic tableware. Epoxy lacquers are used as linings in many metal products such as food can, bottle tops, lids of glass jars for baby food, pickles, jam, honey, salsa and other condiments, aerosol cans for whipped toppings and non-stick sprays, bottles and tins of cooking oil, aluminium beverage cans, metal coffee cans and beer kegs. When taking into consideration the myriad of non-food applications, it is no wonder that BPA has become ubiquitous in modern-day life and impossible to avoid. The cause for concern is that BPA is a known endocrine disruptor and years of animal testing has linked BPA with neurological and behavioural disorders, reproductive disorders such early onset of puberty and a rise in prostate and breast cancer, cardiovascular diseases, obesity and diabetes. As a precaution, the EU in 2012 banned its application in baby bottles and sippy cups although in 2015 the EU rescinded the ban after the European Food Safety Authority (EFSA) re-evaluated BPA exposure and toxicity. Several EU nation states, including Austria, Belgium, Denmark, France and Sweden, despite the EFSA ruling, continue to regulate BPA more strictly. The food industry has responded to consumer concerns and “BPA-free” products are commonplace. Despite this, “BPA free” does not mean “bisphenol-free”. Many alternatives to BPA, such as BPS and other similar compounds found in plastics have just as potent, if not more potent, hormone mimicking effects as BPA and scientists are only now beginning to investigate the risk posed by these compounds. In a new study by Česen et al., (2016), published in the journal of Agriculture and Food Chemistry, the authors examine the occurrence of bisphenols and related compounds in honey and their migration from selected food contact materials. The authors chose honey because it is a highly prized food commodity, cherished for its quality, purity and taste. The authors also noted how honey comes in many different types of packaging, which could put the honey at risk from potentially harmful migrating compounds. Their paper describes the development of a single method to analyse nine bisphenols (BPA, BPAF, BPAP, BPB, BPC, BPE, BPF, BPS, and BPZ) and related compounds (4-cumylphenol and dihydroxybenzophenone) in honey samples and food simulant. The authors used their method to analyse honey from European and non-European countries and food simulant stored in different packaging. The majority of samples contained bisphenol residues and the highest number of bisphenol compounds determined in any one sample was four. Only BPA and BPAF were found during migration tests and in glass jars with epoxy lined metal lids and in laminated sachets. Based on the exposure from observed maximum levels of BPA in honey, there is little risk to consumer health (exposure < TDI 4 μg/kg bw/day), although the authors’ emphasise that cumulative health effects of the identified bisphenols should be further explored. The authors also show how some of the contamination derives from a source other than the final packaging. Retailers could use this data to pass on recommendations to honey producers with respect to the use of suitable food contact materials along the honey value chain.

Postdoctoral position in Organic Analysis

The ERA Chair ISO-FOOD “ERA CHAIR FOR ISOTOPE TECHNIQUES IN FOOD QUALITY, SAFETY AND TRACEABILITY” at Jožef Stefan Institute aims at strengthening its research excellence related to organic contaminants in food. We are currently looking for:

A post-doctoral researcher

Job description

A position is vacant for a postdoctoral researcher to study new emerging contaminant residues such as industrial, agricultural and pharmaceutical related compounds in food/feed and compounds migrating from food contact materials. The first step will be to identify a list of compounds that match the above criteria and develop, optimize and validate analytical methods for determining their residues (metabolites, where applicable, and transformation products) in complex matrices. Their presence, effects and risk will be investigated using state-of-the-art analytical instruments and a battery of toxicological assays. The selected candidate will combine laboratory experiments and analytical measurements. The new team member will work within a dynamic and interdisciplinary international research environment, with the possibility to learn new techniques and skills. He/she is expected to critically evaluate and improve the approach, where appropriate, providing opportunity for putting their own stamp on the research.

Profile and requirements

  • You hold (or obtain during the application period) a doctoral degree (PhD) in Chemistry (Organic Chemistry, Analytical Chemistry, Food-Chemistry, Bio-chemistry, Bio-engineering (Chemistry), and Environmental Science;
  • You are familiar with concepts related to food sample preparation and state-of–the-art analytical instrumentation including GC and LC hyphenated with tandem and high resolution MS;
  • You are highly motivated to work in an international, dynamic environment;
  • You have excellent English communication writing and presentation skills;
  • You are quality-oriented and creative and have demonstrated organization skills;
  • A record of publications in quality, peer reviewed journals in the field of food/organic/analytical/environmental chemistry.

We offer

Tenure: A position at the postdoctoral level (max 2 years) open to international candidates for an initial one year fixed-term contract, extendable with additional year after positive evaluation.

Location: Jožef Stefan Institute, Jamova 39, Ljubljana, Slovenia.

Salary: According to institute standard remuneration rates.

How to apply?

  • Applicants must send the required supporting documents, updated CV, intention letter and two recommendation letters to erachair@isofood.eu until 31.3.2017.
  • For questions about the profile and the job description, please contact ERA Chair Holder Dr David Heath (david.heath@ijs.si).

The Jožef Stefan Institute is as an equal employment opportunity and affirmative action employer committed to a diverse and inclusive workplace that fosters collaborative scientific discovery and innovation.

Postdoctoral position (two year)

The ERA Chair ISO-FOOD “ERA CHAIR FOR ISOTOPE TECHNIQUES IN FOOD QUALITY, SAFETY AND TRACEABILITY” at Jožef Stefan Institute aims at strengthening its research excellence related to metrology in food. We are currently looking for:

A post-doctoral researcher: Metrology in chemistry

Job description

A position is vacant for a postdoctoral researcher to implement principles of metrology in chemistry for food analysis and characterization, particularly related to food safety issues (inorganic and organic contaminants). The selected candidate will combine laboratory experiments and analytical measurements and apply and develop metrologically based support to secure comparability of measurement results. The new team member will work within a dynamic and interdisciplinary international research environment, with the possibility to learn new techniques and skills. He/she is expected to critically evaluate and improve analytical approaches, validate the measurement procedures, develop appropriate uncertainty assessments based on internationally valid principles.   It is also expected that the selected candidate will putt his/her own stamp on the research.

Profile and requirements

  • You hold (or obtain during the application period) a doctoral degree (PhD) in Analytical Chemistry;
  • You are familiar with concepts related to metrology in chemistry;
  • You are highly motivated to work in an international, dynamic environment;
  • You have excellent English communication writing and presentation skills;
  • You are quality-oriented and creative and have demonstrated organization skills;
  • A record of publications in quality, peer reviewed journals in the field of food/organic/inorganic/analytical/environmental chemistry.

 

We offer

 Tenure: A position at the postdoctoral level (max 2 years) open to international candidates for an initial one year fixed-term contract, extendable with additional year after positive evaluation.

Location: Jožef Stefan Institute, Jamova 39, Ljubljana, Slovenia.

Salary: According to institute standard remuneration rates.

How to apply?

  • Applicants must send the required supporting documents, updated CV, intention letter and two recommendation letters to erachair@isofood.eu until 7. April, 2017.
  • For questions about the profile and the job description, please contact ERA Chair Holder Dr David Heath (david.heath@ijs.si).

The Jožef Stefan Institute is as an equal employment opportunity and affirmative action employer committed to a diverse and inclusive workplace that fosters collaborative scientific discovery and innovation.

The ERA Chair ISO-FOOD “ERA CHAIR FOR ISOTOPE TECHNIQUES IN FOOD QUALITY, SAFETY AND TRACEABILITY” at Jožef Stefan Institute aims at strengthening its research excellence related to food authenticity and traceability using stable isotope approach. We are currently looking for:

A post-doctoral researcher

Job description

A position is vacant for a postdoctoral researcher to study the authenticity and provenance determination of food in its widest sense (geographical, manufacturing and cultivation origin) using isotope ratio mass spectrometry (IRMS). The candidate will be investigating traditional bulk analysis methods of H C, N, O and S, emerging stable isotope applications and methods such as compound specific isotopic analysis. It is also expected that the applicant will combine the different isotopic methods with chemometric approaches for food authentication. We are seeking an applicant with expertise in Isotope Ratio Mass Spectrometry (IRMS) particularly in compound-specific isotope analysis. The selected candidate will combine laboratory experiments and analytical measurements. The new team member will work within a dynamic and interdisciplinary international research environment, with the possibility to learn new techniques and skills. He/she is expected to critically evaluate and improve the approach, where appropriate, providing opportunity for putting their own stamp on the research.

Profile and requirements

 You hold (or obtain during the application period) a doctoral degree (PhD) in either Chemistry (Organic Chemistry, Analytical Chemistry, Food-Chemistry, Bio-chemistry, Bio-engineering) or Environmental Science;

  • You are familiar with concepts related to food sample preparation and state-of–the-art analytical instrumentation in the field of isotope ratio mass spectrometry (IRMS) including GC-C-IRMS;
  • You are highly motivated to work in an international, dynamic environment;
  • You have excellent English communication writing and presentation skills;
  • You are quality-oriented and creative and have demonstrated organization skills;
  • A record of publications in quality, peer-reviewed journals in the field of food/organic/analytical/environmental chemistry.

 We offer

 Tenure: A position at the postdoctoral level (max 2 years) open to international candidates for an initial one year fixed-term contract, extendable with additional year after positive evaluation.

 Location: Jožef Stefan Institute, Jamova 39, Ljubljana, Slovenia.

Salary: According to institute standard remuneration rates.

How to apply?

  • Applicants must send the required supporting documents, updated CV, intention letter and two recommendation letters to erachair@isofood.eu until 30.1.2017.
  • For questions about the profile and the job description, please contact ERA Chair Holder Dr David Heath (david.heath@ijs.si).

The Jožef Stefan Institute is as an equal opportunity and affirmative action employer committed to a diverse and inclusive workplace that fosters collaborative scientific discovery and innovation.

We believe that projects like ISO-FOOD are crucial to prevent stories like this: Big supermarkets allowed to regulate their own food safety just 4 years after horsemeat scandal

From 7th to 9th December 2016, we will organize the ISO-FOOD Exploratory workshop – Isotopic Techniques at the Jožef Stefan Institute, Reactor center, Ljubljana, Slovenia.

For more information and registration click here.

 

An interesting story about how Amazon’s pink river dolphins reveal the bizarre impacts of seafood fraud.

More information: Amazon’s pink river dolphins reveal the bizarre impacts of seafood fraud

The ERA Chair ISO-FOOD “ERA CHAIR FOR ISOTOPE TECHNIQUES IN FOOD QUALITY, SAFETY AND TRACEABILITY” at Jožef Stefan Institute aims at strengthening its research excellence related to organic contaminants in food. We are currently looking for a post-doctoral researcher.

More information

Contact: erachair@isofood.eu

On Thursday, 19 May, 2016, at 19:00,  doc. dr. Barbara Koroušić Seljak from the Department of Computer Systems, at Jožef Stefan Institute will present a lecture entitled “What have computer, grandmother, and ancient doctor from Kos in common?” in Kavarna Union, Ljubljana, Slovenia.

More information: http://www.znanostnacesti.si/hrana-info.aspx

On Thursday, 12 May, 2016, at 19:00,  prof. dr. Ester Heath from the Department of Environmental Sciences, at Jožef Stefan Institute will present a lecture entitled “Residues of active ingredients and personal care in the environment” in Kavarna Union, Ljubljana, Slovenia.

More information: http://www.znanostnacesti.si/zdravila-v-okolju.aspx

From 19th to 22nd July 2016, the “ 39th ISEAC Environmental & Food Monitoring ” will be organized in Hamburg, Germany.

More information: http://www.iseac-conferences.org/index.php/home/iseac39-hamburg

From 4th to 6th April 2016, we will organize the ISO-FOOD workshop on speciation of trace elements at the Jožef Stefan Institute, Reactor center, Ljubljana, Slovenia. More information: ISO-FOOD workshop on speciation of trace elements Programme

Today, the 14th March, on VAL202 at 17:10 the ISO-FOOD postdoc student Martina Lorenzetti will talk about her experiences in Ljubljana.

More information:http://val202.rtvslo.si/2016/03/evropa-osebno-21/

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.

More information: ISO-FOOD Summer School Radionuclides in food    

From 30th October to 1st November 2016, the “1st Food Chemistry Conference: Shaping the Future of Food Quality, Health and Safety” will be organized in Amsterdam, Netherlands.

More information: http://www.foodchemistryconference.com/

The renovated space at the department O2 will facilitate work, help to increase the work quality, and improve working conditions in ISO-FOOD project. More information about the renovated space at the Jožef Stefan Institute can be found in the interview given by the head of department O2, prof. Milena Horvat, for RTV SLO, http://4d.rtvslo.si/arhiv/prispevki-in-izjave-prvi-dnevnik/174376540, and in the brochure.

From 25th to 27th November 2015, we will organize the Training Course “Quality assurance for Hg measurements in food and environmental samples” at the Jožef Stefan Institute, Reactor center, Ljubljana, Slovenia. No participation fee is required. Travel and subsistence costs are not covered.

IsoFood Hg Training Draft Programme

To register, please send an email to erachair@isofood.eu with “QA for Hg measurements” as Subject (no content). For further information contact us at erachair@isofood.eu.

We want to congratulate dr. Martina Lorenzetti for the “Julia Polak European Doctorate Award 2015”  granted by  the European Society of Biomaterials.

zagovor

On September 10, at the Department for Nanostructured Materials, under the supervison of Dr Martina Lorenzetti, Anja Drame finished her BSc work at the Faculty of Chemistry and Chemical Technology, University of Ljubljana (Prof Polona Žnidaršič Plazl). She also presented the results of her work at Cutting Edge.

The title: EXTRACTION AND CARACTERIZATION OF TiO2 NANOPARTICLES IN CHEWING GUM, Anja Drame, Martina Lorenzetti, Saša Novak, Polona Žnidaršič Plazl

From 8th to 9th October 2015, the “4th Edition of the International Conference on FoodOmics: Food to Life” will be organized in Cesena, Italy.

Additional information: www.foodomics.eu

On November 10-13, Dr David Heath attended the “International Symposium on Food Safety and Quality: Applications of Nuclear and Related Techniques” organised jointly by the IAEA – International Atomic Energy Agency and the FAO – Food and Agriculture Organisation of the United Nations in Vienna, Austria. The ISO-FOOD activities and the research focus areas were presented at this unique forum of top international experts in development and application of nuclear related analytical techniques and researchers from the development countries, which was a unique opportunity for development of new collaborations.

Our first e-newsletter is out. Welcome to take a look! If you subscribe for the newsletter, we will deliver it to your mailbox.

ISO-FOOD will organize the first stakeholder event in 2015 – a Stakeholder Workshop in May 2015 – which will be held at the Jožef Stefan Institute. Representatives of business, academia, governmental organisations and NGOs are invited to present their views on the food quality and traceability issues, and become engaged into a stimulating discussion on the emerging topics of the food research, generating ideas and initiating collaborations. The key conclusions of the workshop will be published through a post-workshop press release. Contact us on erachair@isofood.eu

On 16 October 1945, 42 countries acted in Quebec, Canada, to create the Food and Agriculture Organization of the United Nations (FAO). In doing so they took another important step forward in man’s perpetual struggle against hunger and malnutrition. For through the establishment of FAO they provided themselves, and the many other nations that were to enter the Organization, with a mechanism through which its Member Countries could deal with a set of problems that are of major concern to all countries and all people.

So that, FAO was founded in 1943 at Hot Springs (USA) during the UN Conference on Food and Agriculture, and it was formally instituted during the First Session of the FAO Conference, held in Quebec, Canada, in 1945 – more information on FAO’s origin is available here.

FAO celebrates World Food Day each year on 16 October, the day on which the Organization was founded in 1945.

The objectives of World Food Day are to:

  • encourage attention to agricultural food production and to stimulate national, bilateral, multilateral and non-governmental efforts to this end;
  • encourage economic and technical cooperation among developing countries;
  • encourage the participation of rural people, particularly women and the least privileged categories, in decisions and activities influencing their living conditions;
  • heighten public awareness of the problem of hunger in the world;
  • promote the transfer of technologies to the developing world; and
  • strengthen international and national solidarity in the struggle against hunger, malnutrition and poverty and draw attention to achievements in food and agricultural development.