SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Food Safety - N323009
Title: Zdravotní nezávadnost potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2017
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: 120 / 120 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Demnerová Kateřina prof. Ing. CSc.
Pulkrabová Jana doc. Ing. Ph.D.
Annotation -
Last update: Pulkrabová Jana doc. Ing. Ph.D. (03.07.2013)
The course is focused on chemical and microbiological food safety. Various groups of chemicals and micro-organisms in food and food raw materials is described, with accent on determination of a number of these compounds (micro-organisms). Also the relevant Czech and EU legislation is introduced. several possibilities how to reduce or eliminate some mentioned contaminants from the food chain are also discussed.
Aim of the course -
Last update: TAJ323 (16.08.2013)

Students will be able to:

  • assess chemical and microbiological food safety.
  • propose the procedures to eliminate the possibilities of formation of undesirable compounds in food during food processing and storage.
Literature -
Last update: TAJ323 (28.08.2013)

R: Ronald H. Schmidt, Gary E. Rodrick: Food Safety Handbook. Wiley-IEEE, Velká Británie, 2005, 0471210641.

R: Jay, James M. (ed.) Modern Food Microbiology 7th Edition). Springer - Verlag, 2005, 0-387-23180-3.

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.

R: Velíšek J., Hajšlová J.: Chemie potravin, 2. díl, 2009, 978-80-86659-16-9.

Learning resources -
Last update: Pulkrabová Jana doc. Ing. Ph.D. (03.07.2013)

http://www.efsa.europa.eu/

http://www.bezpecnostpotravin.cz/

http://eur-lex.europa.eu/cs/index.htm

http://www.szpi.gov.cz/

Syllabus -
Last update: Pulkrabová Jana doc. Ing. Ph.D. (03.07.2013)

1. Food legislation of the Czech Republic, EU Decree, No. 2073/2005 and 1441/2007; microbiological criteria for food safety

2. HACCP - the role of the microbiologist and technologist.

3. Characterisation of undesirable microorganisms I.

4. Characterisation of undesirable microorganisms II.

5. Good Laboratory Practice (GLP), Standard Operation Procedures (SOP).

6. Methods for determination of microorganisms - an overview.

7. Antimicrobial agents and their use in food technology

8. Main groups of chemical contaminants in food in the context of food legislation of the Czech Republic

9. Health risks associated with the dietary exposure to toxic and anti-nutritive substances, possibilities of prevention.

10. Additives - characterization of the main groups.

11. Food contaminants - enter to the food chains, mechanisms of their transfer.

12. Organic contaminants - characterization of the main groups.

13. Inorganic contaminants - characterization of the main groups.

14. Natural toxins, mycotoxins, products from organic agriculture.

Registration requirements -
Last update: Pulkrabová Jana doc. Ing. Ph.D. (03.07.2013)

Microbiology, Food Chemistry

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,5 14
Účast na přednáškách 1 28
Práce na individuálním projektu 0,5 14
Příprava na zkoušku a její absolvování 1,5 42
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 15
Defense of an individual project 25
Examination test 40
Oral examination 20

 
VŠCHT Praha