Presentation of the project COST PIMENTO - Promoting Innovation of fermented fOods, at the meeting of SRIP FOOD partners at the AGRA fair in Gornja Radgona
The latest projects and research results in the field of sustainable food production were presented at the AGRA fair.
In cooperation with Georgian researchers, we published an article in the prestigious journal LWT - Food Science and Technology
Together with a group of researchers from the »George Eliava Institute of Bacteriophages, Microbiology and Virology« in Tbilisi, Georgia, led by the internationally recognized Prof. Dr. Nina Chanishvili, we have succeeded in publishing a scientific article entitled: »Genomic insights into the safety...
Silver award for an inventive solution in the field of circular economy for 2022
Researchers of IML-PRO in collaboration with researchers from the Faculty of Pharmacy, received silver award for an inventive solution in the field of circular economy for 2022, entitled: Use of sour whey as a by-product of the dairy industry for the production of vitamin B12. The recognition was...
New website of the Institute for Dairy Science and Probiotics (IML-PRO)
The Institute for Dairy Science and Probiotics (IML-PRO) moved its renewed website under the umbrella of the website of the Biotechnical faculty.
Lactic acid bacteria and bifidobacteria deliberately introduced into the agro-food chain do not significantly increase the antimicrobial resistance gene pool
An original scientific article was published in the prestigious journal Gut Microbes (IF =9.434 ). In the study researchers from the Institute of Dairy Science and Probiotics of the Biotechnical Faculty, University of Ljubljana collaborated with the Department of Microbial Diversity, Microbiomics and...
Granting accreditation for the method SENSORY ANALYSIS OF MILK AND DAIRY PRODUCTS according to ISO 22935
In March 2022, the IML-PRO laboratory received a new Annex to the Accreditation Document from the Slovenian Accreditation, thus confirming that it has successfully expanded the scope of accreditation to implement the SENSORY ANALYSIS OF MILK AND DAIRY PRODUCTS method, IN ACCORDANCE WITH ISO 22935 -2.3...