SubjectsSubjects(version: 955)
Course, academic year 2021/2022
Chemical Food Safety - AM323001
Title: Chemical Food Safety
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:2/1, C+Ex [HT]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Pulkrabová Jana prof. Ing. Ph.D.
Hajšlová Jana prof. Ing. CSc.
Drábová Lucie Ing. Ph.D.
Interchangeability : M323001, N323012, N323012A, S323012
Is interchangeable with: M323001
This subject contains the following additional online materials
Annotation -
The course provides a comprehensive summary of information concerning chemical food safety, with an emphasis on current problems. Attention is paid to hazardous food components that originate 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 contaminants, 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: Kubová Petra (30.01.2018)
Aim of the course -

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: Kubová Petra (30.01.2018)
Literature -

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: Motarjemi, Y.,Moy, G.,; Todd, E. C. D: Encyclopedia of food safety, 1st ed., Academic Press, 2014, 0124200338

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: Kubová Petra (30.01.2018)
Learning resources -

Last update: Kubová Petra (30.01.2018)
Requirements to the exam -

Within the extent of the syllabus.

Last update: Kubová Petra (30.01.2018)
Syllabus -

1. Chemical Food Safety, definitions, legal aspects.

2. Summary of major groups of compounds associated with the chemical safety.

3. Substances which result in food production - process contaminants.

4. Natural toxic substances - the most important groups, legislative aspects.

5. Mycotoxins and bacterial toxins.

6. Emerging groups of chemical compounds, global protection of the food chain.

7. Characterization of the properties of exogenous contaminant and their enter into the food chain.

8. Persistent organic pollutants.

9. Modern pesticides and veterinary pharmaceuticals, bio products.

10. Toxic metals, nitrates, radionuclides.

11. Food additives – the most important group, E-codes.

12. Nanotechnologies and their use as additives in food production.

13. Compounds improving sensory quality of food – characterisation, use.

14. Compounds improving food durability - characterisation, use.

Last update: Kubová Petra (30.01.2018)
Registration requirements -

Food Chemistry

Last update: Kubová Petra (30.01.2018)
Course completion requirements -

Semestral project.

Successful completion of written and oral exams.

Last update: Kubová Petra (30.01.2018)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Účast na přednáškách 1 28
Práce na individuálním projektu 1 28
Příprava na zkoušku a její absolvování 1 28
Účast na seminářích 0.5 14
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