SubjectsSubjects(version: 891)
Course, academic year 2020/2021
  
Chemical Food Safety - D323002
Title: Chemická nezávadnost potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2012
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Hajšlová Jana prof. Ing. CSc.
Pulkrabová Jana prof. Ing. Ph.D.
Annotation -
Last update: TAJ323 (25.03.2014)
The course is focused on the chemical requirements on food safety and food materials. Food contaminants (processing contaminants, environmental contaminants, pesticide residues, natural toxins and mycotoxins), as well as food additives (preservatives, antioxidants, sweeteners, colorants, thickeners, etc.), the presence of respective compounds in food, the possibility of their reduction / elimination and possible health risk to the consumer will be introduced. For the individual groups of substances the current opinion of the European Food Safety Authority, legislation, etc. will be presented.
Aim of the course -
Last update: TAJ323 (25.03.2014)

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.
Literature -
Last update: TAJ323 (25.03.2014)

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.

Syllabus -
Last update: TAJ323 (25.03.2014)

1. Chemical Food Safety, definitions, legislation.

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. Natural toxic substances, mycotoxins and bacterial toxins.

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

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

8. Persistent organic pollutants.

9. Modern pesticides and veterinary pharmaceuticals, bio products.

10. Toxic metals

Registration requirements -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (25.03.2014)

No requirements

Course completion requirements -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (25.03.2014)

The successful completion of a written test or alternatively an oral examination.

Coursework assessment
Form Significance
Examination test 100

 
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