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The course provides a comprehensive summary of information concerning with chemical food safety, with an emphasis on current problems. Attention is paid to risk food components that increase during food processing from common precursors, food additives and contaminants of various origins, i.e. from the environment, agricultural practices or from food contacts materials. For each group of xenobiotics, physico-chemical and toxicological aspects are discussed, attention is focused on the possibilities of consumers´ protection and on minimisation of dietary exposure to these pollutants.
Last update: Pulkrabová Jana (03.07.2013)
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Students will be able to: assess chemical food safety design procedures to eliminate the possibility of undesirable substances in food during food processing and storage design ways to reduce exposure of human population to xenobiotics from the diet. Last update: Pulkrabová Jana (03.07.2013)
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R: Ronald H. Schmidt, Gary E. Rodrick: Food Safety Handbook. Wiley-IEEE, Velká Británie, 2005, 0471210641 R: Velíšek J., Hajšlová J.: Chemie potravin, 2. díl, 2009, 978-80-86659-16-9 A: Watson, D.H. (ed.): Food Chemical Safety, Volume 1 - Contaminants, Woodhead Publishing. UK 2001, 1-85573-462-1 A: Watson, D.H. (ed.): Food Chemical Safety, Volume 2 - Additives, Woodhead Publishing. UK, 2002, 1-85573-563-6 Last update: Pulkrabová Jana (03.07.2013)
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http://www.efsa.europa.eu/ http://eur-lex.europa.eu/cs/index.htm http://www.who.int/en/ http://www.bezpecnostpotravin.cz/ Last update: Pulkrabová Jana (03.07.2013)
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1. Chemical Food Safety, definitions, legal aspects 2. Summary of major groups of compounds associated with the chemical safety 3. Emerging groups of chemical compounds, global protection of the food chain 4. Food additives - the most important group, E-codes 5. Nanotechnologies and their use as additives in food production 6. Compounds improving sensory quality of food - characterisation, use 7. Compounds improving food durability - characterisation, use 8. Natural toxic substances - the most important groups, legislative aspects 9. Mycotoxins and bacterial toxins 10. Substances which result in food production - process contaminants 11. Characterization of the properties of exogenous contaminant and their enter into the food chain 12. Persistent organic pollutants 13. Modern pesticides and veterinary pharmaceuticals, bio products 14. Toxic metals, nitrates, radionuclides Last update: Pulkrabová Jana (03.07.2013)
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Food Chemistry Last update: Pulkrabová Jana (03.07.2013)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Konzultace s vyučujícími | 0.5 | 14 | ||
| Účast na přednáškách | 1 | 28 | ||
| Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.5 | 14 | ||
| Práce na individuálním projektu | 0.5 | 14 | ||
| Příprava na zkoušku a její absolvování | 1 | 28 | ||
| Účast na seminářích | 0.5 | 14 | ||
| 4 / 4 | 112 / 112 | |||
| Coursework assessment | |
| Form | Significance |
| Regular attendance | 10 |
| Defense of an individual project | 20 |
| Examination test | 40 |
| Oral examination | 30 |