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Within the subject, the students will get acquainted with various scenarios that may occur in counterfeiting of important food commodities, products and food supplements; potential health risks for consumers will be also discussed. Both classic procedures of proof of a fraud as well as strategies of authentication based on modern laboratory techniques will be presented. Attention will also be paid to the importance of traceability in the chain agricultural production – processing / production – transport / storage – distribution. Case studies documenting real examples from practice will be shown as a part of lessons.
Last update: Tomaniová Monika (28.01.2018)
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Students will be able to: Critically assess reasons and consequences of food and food supplements counterfeiting, both from an economical and health perspective Be well informed on analytical procedures used for food and food supplements authentication Be well informed on approaches used for food traceability Propose procedures for detecting of food and food supplements authentication in a case study scenario Last update: Tomaniová Monika (28.01.2018)
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Successful completion and presentation of the semestral project according to the assignment is a precondition for granting the credit Successful completion of the written and oral part of the exam Last update: Tomaniová Monika (28.01.2018)
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R: FoodIntegrity Handbook: a guide to food authenticity issues and analytical solutions, 2018, ISBN print version 978-2-9566303-0-2, electronic version 978-2-9566303-1-9 R: Da-Wen Sun, Modern Techniques for Food Authentication, 2nd Edition, Academic Press, 2018, Hardback ISBN: 9780128142646, eBook ISBN: 9780128142653 A: Downey G., Advances in Food Authenticity Testing, Woodhead Publishing, Elsevier, 2016, ISBN 978-0-08-100220-9 A: Team of authors, Methods and criteria for verifying the authenticity of food and food ingredients, Key Publishing, 2011, ISBN 978-80-7418-124-5 Last update: Tomaniová Monika (11.09.2023)
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In the range of syllabus Last update: Tomaniová Monika (28.01.2018)
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1. Introduction to the food adulteration topic 2. Traditional procedures applied for proving of food adulteration 3. Current analytical strategies used to detect food and food supplements adulteration 4. Application of chemometric tools for the effective detection of food and food supplements adulteration 5. Adulteration of plant-based foods and beverages, case studies 6. Adulteration of food of animal origin, case studies 7. Adulteration of food supplements, case studies 8. Authentication of technological procedures used in food production 9. Traceability in food chains, introduction to the topic 10. Principles of global food traceability 11. Role and activities of control authorities in detecting food and food supplements counterfeiting 12. Communication with consumers on risks associated with food fraud and related legislative requirements Last update: Tomaniová Monika (11.09.2023)
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Scientific journals and books from the databases Web of Science, KNOVEL, ScienceDirect, Wiley Online Library, etc. Last update: Tomaniová Monika (28.01.2018)
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Food Chemistry, Analysis of Food and Natural Products Last update: Pulkrabová Jana (31.01.2018)
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| 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 | ||
| 4 / 4 | 112 / 112 | |||