MPŠ MP&Scaron MP&Scaron MP&Scaron Avtorji

Jožef Stefan
Postgraduate School

Jamova 39
SI-1000 Ljubljana

Phone: +386 1 477 31 00
Fax: +386 1 477 31 10


Course Description

Food Traceability and Authenticity


Ecotechnologies, third-level study programme


prof. dr. Nives Ogrinc
doc. dr. Barbara Koroušič Seljak
prof. dr. Janez Plavec


The curriculum is designed to provide students with an understanding of the latest principles, practices regarding food authenticity and traceability systems. It will also provide students with a comprehensive understanding of advanced analytical methods, modelling and geoinformatics in relation to food authenticity and traceability.

This course prepares students with an advanced and interdisciplinary understanding of control, safety, quality and provenance of food products and their traceability along the supply chain.


The course is open to graduate students who wish to understand better systems and concepts relating to food authenticity and traceability.
Traceability systems provide information on the history, authenticity and the origin of a product in the supply food chain. Improvements in this field are increasing rapidly as is the demand for robust analytical methods and strategies that can deliver better qualitative and quantitative results. This is the reality for many working in modern food science, so it is essential to have sufficient knowledge to make the most of what these technologies have to offer.

The Postgraduate Course will explore all aspects of food traceability including the following:
• Theoretical background and overview on legislation, norms, certification and standards involving traceability.
• The different types of fraud and the opportunities to identify fraud using advanced analytical methods and the link between food quality and safety.
• The principles and use of stable isotopes of light elements (H, C, N, O and S), non-traditional isotopes (Sr) and trace elements in determining authenticity.
• Principles of mass spectrometry and NMR techniques. Validation of analytical methods; Traceability and comparability of the results.
• How to evaluate, document and analyse food authenticity and traceability data.
• The use of advanced statistical methods such as principal component analysis and linear discrimination analysis.
• The use of spatial modelling including the geographical information system (GIS) approach and " isoscapes" on the local, regional and global scale. It will also provide students with an understanding of the principles of spatial modelling at the basic, theoretical and methodological level.
• The course will also cover other ways of tracing food that are used in the food industry, such as barcodes, radio frequency identification (RFID).
• Case studies including industrial aspect.

Course literature:

- Food Authenticity and Traceability, volume in Woodhead Publishing Series in Food Science, Technology and Nutrition; Edited by M. Lees, ISBN: 978-1-85573-526-2
- Food Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality and Authenticity (Woodhead Publishing Series in Food Science, Technology and Nutrition); Edited by J. Hoorfar, K. Jordan, F. Butler, R. Prugger, ISBN: 978-0857090683
- Milan Hladnik, Verjetnost in statistika. Založba FE in FRI, 2002
- David S. Moore, Statistika: znanost o podatkih. Purdue University, prevod v slovenščino 2010; dostopno na (september 2016)
- Katarin Košmelj, Uporabna statistika, 2. dop. Izdaja. Biotehniška fakulteta, Univerza v Ljubljani, 2007; dostopno na (september 2016)
- Review Articles from Food Chemistry, Journal of Agricultural and Food Chemistry, Journal of Food Composition and Analysis, Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety etc. current publications, other study material…

Significant publications and references:

Prof. dr. Nives Ogrinc
1. BAT, Karmen, ELER, Klemen, MAZEJ, Darja, MOZETIČ VODOPIVEC, Branka, MULIČ, Ines, KUMP, Peter, OGRINC, Nives. Isotopic and elemental characterisation of Slovenian apple juice according to geographical origin: preliminary results. Food Chemistry, ISSN 0308-8146, 2016, vol. 203, str. 86-94, ilustr., doi: 10.1016/j.foodchem.2016.02.039.
2. NEČEMER, Marijan, POTOČNIK, Doris, OGRINC, Nives. Discrimination between Slovenian cow, goat and sheep milk and cheese according to geographical origin using a combination of elemental content and stable isotope data. Journal of Food Composition and Analysis, ISSN 0889-1575, 2016, vol. 52, str. 16-23, doi: 10.1016/j.jfca.2016.07.002
3. KLANČNIK, Anja, TOPLAK, Nataša, KOVAČ, Minka, OGRINC, Nives, JERŠEK, Barbara. Robust PCR-based method for quantification of bovine milk in cheeses made of caprine and ovine milk. International Journal of Dairy Technology, ISSN 1364-727X, 2015, str. [1-10, sprejeto v objavo], ilustr., doi: 10.1111/1471-0307.12287.
4. GAMS PETRIŠIČ, Marinka, MURI, Gregor, OGRINC, Nives. Source identification of polycyclic aromatic hydrocarbons in Lake Bled (NW Slovenia) sediments using stable carbon isotopes. Environmental Science & Technology, ISSN 0013-936X., 2013, vol. 47, issue 3, str. 1280-1286, doi: 10.1021/es303832v.
5. GAMS PETRIŠIČ, Marinka, OGRINC, Nives. Lipid biomarkers of suspended particulate organic matter in Lake Bled (NW Slovenia). Geomicrobiology Journal, ISSN 0149-0451, 0149-0451, 2013, vol. 30, issue 4, str. 291-301, doi: 10.1080/01490451.2012.688789.
6. BAT, Karmen, VIDRIH, Rajko, NEČEMER, Marijan, MOZETIČ VODOPIVEC, Branka, MULIČ, Ines, KUMP, Peter, OGRINC, Nives. Characterization of Slovenian apples with respect to their botanical and geographical origin and agricultural production practice. Food Technology and Biotechnology, ISSN 1330-9862, 2012, vol. 50, no. 1, str. 107-116.
Prof. dr. Janez Plavec
1. Petra Galer, Baifan Wang, Primož Šket and Janez Plavec. Reversible pH Switch of Two-Quartet G-quadruplexes Formed by Human Telomere, Angew. Chem. Int. Ed. 2016, 55(6), 1993-1997. doi: 10.1002/anie.201507569
2. Peter Podbevšek and Janez Plavec. KRAS promoter oligonucleotide with decoy activity dimerizes into a unique topology consisting of two G-quadruplex units Nucleic Acids Res. 2016, 44(2), 917-925. doi: 10.1093/nar/gkv1359
3. Maja Marušič and Janez Plavec. The Effect of DNA Sequence Directionality on G-Quadruplex Folding. Angew. Chem. Int. Ed. 2015, 54(40), 11716-11719. doi: 10.1002/anie.201505348
4. Jasna Brčić and Janez Plavec. Solution structure of a DNA quadruplex containing ALS and FTD related GGGGCC repeat stabilized by 8-bromodeoxyguanosine substitution. Nucleic Acids Res. 2015, 43(17), 8590-8600. doi: 10.1093/nar/gkv815
5. Vojč Kocman and Janez Plavec. A tetrahelical DNA fold adopted by tandem repeats of alternating GGG and GCG tracts. Nat. Commun. 2014, 5, article number: 5831. doi:10.1038/ncomms6831
6. Slavko Čeru, Primož Šket, Iztok Prislan, Jurij Lah and Janez Plavec. A new pathway of DNA G-quadruplex formation. Angew. Chem. Int. Ed. 2014, 53 (19), 4881-4884. doi: 10.1002/anie.201400531
doc. dr. Barbara Koroušić Seljak
1. KOROUŠIĆ-SELJAK, Barbara. How to connect to and make use of the QuaLiFY Server Platform (Quisper), Annals of nutrition and metabolism, ISSN 1421-9697, 2015, vol. 67, suppl. 1, str. 57-58.
2. BIZJAK, Mojca, JENKO PRAŽNIKAR, Zala, KOROUŠIĆ-SELJAK, Barbara. Development and validation of an electronic FFQ to assess food intake in the Slovene population. Public health nutrition, ISSN 1368-9800, 2014, vol. 17, iss. 8, str. 1729-1737.
3. BENEDIK, Evgen, KOROUŠIĆ-SELJAK, Barbara, SIMČIČ, Marjan, ROGELJ, Irena, BRATANIČ, Borut, DING, Eric L., OREL, Rok, FIDLER MIS, Nataša. Comparison of paper- and web-based dietary records : a pilot study. Annals of nutrition and metabolism, ISSN 0250-6807, 2014, vol. 64, no. 2, str. 156-166.
4. KOROUŠIĆ-SELJAK, Barbara, STIBILJ, Vekoslava, POGRAJC, Larisa, FIDLER MIS, Nataša, BENEDIK, Evgen. Food composition databases for effective quality nutritional care. Food chem.. [Print ed.], 2013, 38 str., doi: 10.1016/j.foodchem. 2013.02.061.
5. KOROUŠIĆ-SELJAK, Barbara. Web-based eHealth applications with reference to food composition data. V: European food composition data for better diet, nutrition and food quality. European journal of clinical nutrition, vol. 64, suppl., 2010, London; Paris: John Libbey, str. S121-S127.
6. KOROUŠIĆ-SELJAK, Barbara. Computer-based dietary menu planning. J. food compos. anal., 2009, vol. 22, no. 5, str. 414-420, doi: 10.1016/j.jfca.2009.02.006.


Seminar (50%)
Oral defence of seminar work (50%)

Students will be required to develop an enquiry linked to their specialist pathway.

Students obligations:

Oral defence of seminar work

Students will be required to develop an enquiry linked to their specialist pathway.