Special Issue in:Food and Chemical Toxicology
Milena Horvat (Milena.email@example.com)
David Heath (David.firstname.lastname@example.org)
Nives Ogrinc (Nives.email@example.com)
The past few years have witnessed a resurgence in demand for and the development of methods and techniques for assuring the quality, authenticity, and safety of food. Much of this need is born out of major food scandals, globalisation, and the increasing complexity of the food supply chain. Fortunately, this has coincided with significant advances in instrumentation, where isotopic and other techniques play a significant role. Recently The ERA Chair ISO-FOOD for isotopic techniques in food quality safety and traceability, Jožef Stefan Institute, Slovenia organised the first ISO-FOOD International Symposium on Isotopic and Other Techniques in Food Safety and Quality held in Portorož, Slovenia (1-3 April 2019). It aimed to highlight recent advances in food safety and quality and to explore the opportunities and challenges ahead.
This special issue of Food and Chemical Toxicology FCT (invites you to join contributors from the ISOFOOD2019Symposium to publish your work (original or review papers) to the peer-reviewed Special Issue on Advances Isotopic and Other Techniques in Food Safety and Quality. The issue will focus on food authenticity and traceability, food safety and quality, foodomics, nanotoxicology, metrology and food databases and semantics.
Submission deadline: September 30 2019
To submit a paper to the special issue, please be sure to select “VSI: ISOFOOD 2019”as the article type.
In the framework of the ERA Chair ISO-FOOD, the Department of Environmental Science, as of 1.4.2019, obtained the Accreditation certificate LP-090 with a new extended scope for methods in the field of stable isotope analysis of light elements more precisely in the determination of the ratios of stable carbon isotopes (13C/12C) in ethanol, and oxygen (18O/16O) in water of foodstuff using mass spectrometry. Accreditation is an important acquisition for the Department and for the Jožef Stefan Institute, since it will strengthen our role in the national metrology system and enable us to enter into the new international projects in the field of food traceability and authenticity.
Tome received the “Best Young Scientist” award for 2018 from the Macedonian president. He was recognized as an extremely talented young scientist with great capacities, knowledge and experience in the scientific and research work. More information »
Read about Tome’s MetaPHoDcast.
Meta PHoDcast Zapisi 32: Tome Eftimov, računalničar
We would like to offer a big “Congratulations!” to Prof Barbara Koroušić Seljak this year’s The Young Academy of Slovenia Mentor of the Year Award 2018 winner.
Prof Barbara Koroušić Seljak from the Computer Sciences Department, Jožef Stefan Institute collaborates closely with the Department of Environmental Sciences and is a valued member of the ISO-FOOD ERA Chair Team. Prof Barbara Koroušić Seljak was mentor to ISO-FOOD’s doctoral student Tome Eftimov who in January 2018 defended his thesis entitled “Statistical data analysis and natural language processing for nutrition science”.
The Young Academy of Slovenia Mentor of the Year Award 2018 awards recognizes outstanding mentors who have demonstrated a longstanding commitment to student success and development. A good mentor is one who effectively advises, guides, and inspires his/her students throughout their research training, while helping them to navigate obstacles, whether personal, professional, or academic. This year’s deserved winner is Barbara Koroušić Seljak from the Computer Sciences Department, Jožef Stefan Institute. Prof Barbara Koroušić Seljak works closely with of the Department of Environmental Sciences, a valued member of ERA Chair ISO-FOOD Team and mentor to Dr Tome Eftimov who as an ISO-FOOD funded doctoral student in January 2018 successfully defended his thesis entitled “Statistical data analysis and natural language processing for nutrition science”. Tome Eftimov currently works as a Postdoctoral Research Fellow at the Centre for Population Health Sciences, Stanford University, USA. As well as an outstanding mentor, Prof Barbara Koroušić Seljak is an accomplished researcher in her own right, and has made significant contributions in real-time and embedded computer systems and statistics, including topics such as evolutionary computation, natural language processing, machine learning, and data analysis in relation to public and clinical nutrition, and nutrition science.
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
More information: http://iso-food.academicevent.net/
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«
ISO-FOOD: Isotopic techniques in food safety, quality and traceability
Virtual Special Issue
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: