SubjectsSubjects(version: 901)
Course, academic year 2021/2022
  
Food traceability and authenticity - M324006
Title: Autenticita a detekce falšování potravin
Guaranteed by: Department of Food Preservation (324)
Actual: from 2020
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 C+Ex [hours/week]
Capacity: 45 / 45 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Guarantor: Čížková Helena doc. Ing. Ph.D.
Interchangeability : N324029
This subject contains the following additional online materials
Annotation -
Last update: Hladíková Jana (18.01.2018)
The course focuses on the food authenticity, food adulteration and procedures and methods of food authenticity proof. The possible influence of natural variability, recipes, technological processing and storage on markers of authenticity is discussed within the lectures. The student gets familiar with the basic qualitative parameters of selected products and their components, with the legislative aspects and current projects.
Aim of the course -
Last update: Hladíková Jana (18.01.2018)

Students will be able to:

Define the requirements for authentic food

Assess the possible ways of adulteration and their causes and consequences

Propose procedures for the evaluation of authenticity, interpret the data

Literature -
Last update: Hladíková Jana (18.01.2018)

R: Lees M., Food Authenticity and Traceability, 2003, ISBN 1855735261 , Woodhead Publ.

R: Singhal R., Handbook of Indices of Food Quality and Autenticity, 1997, ISBN 1855732998, CRC

Learning resources -
Last update: Kubová Petra Ing. (24.02.2018)

Handbook of Indices of Food Quality and Authenticity

http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=307&VerticalID=0

AIJN Code of Practice http://www.aijn.org/

USDA National Nutrient Database for Standard Reference www.ndb.nal.usda.gov

Syllabus -
Last update: Hladíková Jana (18.01.2018)

1. Introduction, the main ways of food adulteration (fraud) and methods of its detection, EU and national legislative background

2. Responsible bodies (official authorities, associations of producers, consumer organizations), consumer protection

3. Food labeling, fraudulent imitations of products and false declarations of geographic origin

4. Traceability - the aim, developing traceability and product recall systems across the supply chain, examples, geographic traceability

5. Methodology for food authentication, physical or chemical parameters, fingerprints, enzymatic techniques, PCR, isotopes, data evaluation (standards, databases, chemometrics )

6. Particular food authentication - fats and vegetable oil, milk and dairy products

7. Particular food authentication - fruit and vegetable products, fruit juices

8. Particular food authentication -fish, processed seafoods, meat and meat products

9. Particular food authentication -cereals, eggs and egg products

10. Particular food authentication -alcoholic beverages

11. Particular food authentication -tea, coffee, herbs and spices

12. Particular food authentication -honey, cocoa, chocolate

13. Particular food authentication -nutrition for particular propose, identifying genetically modified organisms and irradiated food, biofood

14. Current projects, research organizations, recent issues in food adulteration, practical examples for the evaluation of food authenticity according to provided data

Entry requirements -
Last update: Hladíková Jana (18.01.2018)

Basic course of Food chemistry and Food analyses, of Food Technologies

Registration requirements -
Last update: Hladíková Jana (18.01.2018)

Food chemistry

Food analyses

 
VŠCHT Praha