Training workshop for stakeholders, June 15, Ljubljana / 6.08.2017

A half-day training workshop for stakeholders on application of stable isotopes for determination of origin and authenticity of food was organised for the experts from the Adminstration of Republic of Slovenia for food safety, veterinary and plant protection.

Following a successful training course on application of stable isotopes in food authenticity, which was organized by the ISO-FOOD ERA Chair in the beginning of April, a compact course for food inspectors was prepared organized upon initiative taken by the participans of the training course from the Ministry of agriculture, forestry and food.

The traiing workshop took place at the Department of Environmetnal Sciences of the JSI at the Reactor Centre in Podgorica. It consisted of two blocks of lectures (2 hours each) and discussion, and offered a tailor-made knowledge for the purpose of food control in Slovenia. It was attended by 26 employees of the administration and very well received.

In the lectures, the basic definitions in isotope chemistry were presented, mechanisms of isotope fractionation in organisms and the analytical tools available for the purpose of the control of food authenticity, production regime and geographical origin. Several practical examples and experiences from the 20 years of application of stable isotopes in food control in Slovenia were presented, and advantages and drawbacks of isotopes as a tool for food authenticity and safety control were discussed.

The introduction to the course was given by dr. David Heath, ISO-FOOD ERA Chair holder, who outlined the importance of international collaboration in EU funded projects and initiatives for development of analytically challenging fields such as food research, in particular MASSTWIN which enables exchange and transfer of knowledge between international research institutions on one hand, and the academia and industry on the other. Prof. Sonja Lojen presented the introduction to isotope chemistry, basic analytical methods and application of stable isotopes in combination with elemental and biochemical composition of vegetables for determination of their geographical origin and production method (organic vs. conventional production regime). Prof. Nives Ogrinc explained the application and potential of compound specific isotope analysis for determination of authenticity of natural oils, fruits and juices, honey and milk products.