Food
Food or foodstuff is any substance or product in a processed, semi-processed, or unprocessed form, intended for consumption. This also includes beverages, chewing gums, and all substances, including water, which are intentionally incorporated into food during production, preparation, or processing.
Foods are considered safe if they do not pose any risk to human health, when used for their intended purpose. These are the foundation of a healthy diet and an important quality of life factor.
Write to info@nlzoh.si for more information.
Why collaborate with us?
Reliable results by independent experts.
Professionalism
The services provided to our users are top-of-the-line and in accordance with the most recent findings in our various fields of expertise ...
Independence
The tasks within all our activities are executed, and the professional opinions are obtained, completely independently of ...
Responsibility
Being responsible means the responsibility of each employee to complete their tasks within the agreed time ...
Reliability
Precision, punctuality, propriety, and timely execution are the foundation of reliability and thus the trust of the users of our services ...
At its 19th regular session on 25 July 2013, the Government of the Republic of Slovenia adopted the Decision on the Establishment of the National Laboratory of Health, Environment and Food (NLZOH). According to this government decision, all regional Institutes of Public Health ceased to exist on the day of the establishment of the NLZOH.
CONTACT
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National Laboratory of Health, Environment and Food
Prvomajska ulica 1
2000 Maribor - Phone no.: +386 2 45 00 100
- Email: info@nlzoh.si
- Web: www.nlzoh.si
DISCOVER
The operation is co-financed by the European Union from the European Social Fund and the Ministry of Education, Science and Sport. The operation is performed under the Operational Programme for Human Resources Development for the period 2007-2013, development priority 3: "Human resources development and lifelong learning"; and priority guidelines 3.3 "Quality, competitiveness and responsiveness of higher education".