SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Strategies for food and food supplements authentication - M323020
Title: Strategie průkazu falšování potravin a doplňků stravy
Guaranteed by: Department of Food Analysis and Nutrition (323)
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 [hours/week]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Master's (post-Bachelor)
Guarantor: Tomaniová Monika Ing. Ph.D.
Stránská Milena doc. Ing. Ph.D.
Interchangeability : N323052
This subject contains the following additional online materials
Annotation -
Last update: Tomaniová Monika Ing. Ph.D. (28.01.2018)
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.
Aim of the course -
Last update: Tomaniová Monika Ing. Ph.D. (28.01.2018)

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

Literature -
Last update: Kubová Petra Ing. (02.02.2018)

R: Downey G., Advances in Food Authenticity Testing, Woodhead Publishing, Elsevier, 2016, ISBN 978-0-08-100220-9

R: Rekha S. Singhal, Pushpa R. Kulkarni, Dinanth V. Rege, Handbook of Indices of Food Quality and Authenticity, Woodhead Publishing Limited, 1997, ISBN 1 85573 299 8

A: Lees M., Food Authenticity and Tracebility, Woodhead Publishing Limited, 2003, ISBN 1 85573 526 1

A: Hoorfar J., Case studies in food safety and authenticity: Lessons from real-life situations, Woodhead Publishing Limited, 2012, ISBN 0 85709 412 2

A: Hoorfar J., Jordan K., Butler F., Prugger R., Food chain integrity: A holistic approach to food traceability, safety, quality and autenticity, Woodhead Publishing Limited, 2011, ISBN 0 85709 068 2

A: Da-Wen Sun, Modern Techniques for Food Authentication, Academic Press, 2008, ISBN 0123740851

A: Team of authors, Methods and criteria for verifying the authenticity of food and food raw materials, Key Publishing, 2011, ISBN 978-80-7418-124-5

Learning resources -
Last update: Tomaniová Monika Ing. Ph.D. (28.01.2018)

Scientific journals and books from the databases Web of Science, KNOVEL, ScienceDirect, Wiley Online Library, etc.

Requirements to the exam -
Last update: Tomaniová Monika Ing. Ph.D. (28.01.2018)

In the range of syllabus

Syllabus -
Last update: Tomaniová Monika Ing. Ph.D. (28.01.2018)

1. Introduction to the food counterfeiting topic

2. Traditional procedures applied for proof of food counterfeiting

3. Recent analytical strategies used for proof of food and food supplements counterfeiting I

4. Recent analytical strategies used for proof of food and food supplements counterfeiting II

5. Application of chemometric tools for effective disclosure of food and food supplements counterfeiting

6. Counterfeiting of food products of vegetable origin and beverages, case studies

7. Counterfeiting of food products of animal origin, case studies

8. Counterfeiting of food supplements

9. Authentication of technological procedures used in food production

10. Proof of genetically modified food products in food chains

11. Traceability in food chains, introduction to the topic

12. Principles of global food traceability

13. Role and activity of control authorities in detection of food and food supplements counterfeiting

14. Communication with consumers on risks associated with food fraud and related legislation requirements

Registration requirements -
Last update: Pulkrabová Jana doc. Ing. Ph.D. (31.01.2018)

Food Chemistry, Analysis of Food and Natural Products

Course completion requirements -
Last update: Tomaniová Monika Ing. Ph.D. (28.01.2018)

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

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
Coursework assessment
Form Significance
Defense of an individual project 30
Examination test 55
Oral examination 15

 
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