University of Ljubljana

The Biotechnical Faculty is ranked among the largest faculties at the University of Ljubljana, Slovenia, with its mission in education, research and professional work in the field of life sciences. Department of Food Science and Technology with The Chair of Biotechnology, Microbiology and Food Safety has 20 years of experience in research of microbial physiology, biotechnology and bioprocessing as well as in food microbiology and food safety. Microbial population dynamics with emphasis on yeasts has been studied in many food fermentation processes including grape/must/wine environment, beer, bread, olive oil, table olives etc. Microbiological food safety issues have been studied on systemic level (Integral food safety management in food production/supply chain), at the level of food products and at microbial cell and molecular level. The knowledge is transferred to university students (150 graduates and 35 PhD and post-docs with mentorship at the Chair in 20 years) as well as to the external institutions (e.g. Slovene chamber of commerce, SIQ) in Slovenia and abroad (in EU and Western Balkan countries). Regarding the capacity to foster entrepreneurship, beside studying and research programmes also seven SME companies have been started from the group in the last 20 years.

TRAFOON Successful Open Innovation case:

Dirfis Mushrooms in close collaboration with scientists from the University of Hohenheim (Stuttgart) Germany developed dried mushroom products, naturally-enriched with vitamin D in a sustainable way using a innovative solar drying technology.

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Priority environmental contaminants in seafood: safety assessment, impact and public perception
Priority environmental contaminants in seafood: safety assessment, impact and public perception

This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no. 613912