Essential elements in the environment and food

The role of trace elements in research performed on dialysis patients.
Contact: Prof. dr. Janez Ščančar

Food safety

Determination of the dose exposure of the population as a result of the presence of natural and artificial radionuclides in food.
Contact: Assoc. prof. dr. Borut Smodiš

Research on the presence of emerging contaminants and cosmetics in environmental samples (wastewater, surface water, ...).
Contact: Assoc. prof. dr. Ester Heath

Origin and authenticity of food

Isotope "fingerprinting" is one of the most powerful techniques available to establish the origin of a food product. Based on the measurements of the stable isotope content of a product or of a specific component of the product, means it is not only possible to determine the degree of adulteration, but also the region from which the product originates and even the year of production.

The isotopic composition of nitrogen in crops, especially leafy vegetables, could help to detect the substitution of certain organic crop types with their conventional counterparts.

Research was conducted on wine, fruit juices, olive oil, honey, vegetables, bottled water, milk and dairy products.
Contact: Prof. dr. Nives Ogrinc

Arsenic and selenium in the environment and their impact to human health

Accumulation, speciation and interactions of arsenic and selenium in biotic and abiotic samples from various regions including their impact to human health and their cycling in biological systems.
The role of arsenic trioxide, selenium and vitamin C in different types of cancer.

Contact: Assist. prof. dr. Zdenka Šlejkovec & Assist. prof. dr. Ingrid Falnoga
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