SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Chemical Food Safety - N323012
Title: Chemická bezpečnost potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
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: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
Is provided by: M323001
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Hajšlová Jana prof. Ing. CSc.
Pulkrabová Jana doc. Ing. Ph.D.
Z//Is interchangeable with: M323001, AM323001
Annotation -
Last update: TAJ323 (23.08.2013)
The course provides a comprehensive summary of information concerning chemical food safety, with an emphasis on current problems. Attention is paid to hazardous food components that originate during food processing from common precursors, food additives and contaminants of various origins, i.e. from the environment, agricultural practices or from food contacts materials. For each group of contaminants, physico-chemical and toxicological aspects are discussed, attention is focused on the possibilities of consumers´ protection and on minimisation of dietary exposure to these pollutants.
Aim of the course -
Last update: TAJ323 (23.08.2013)

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 (28.08.2013)

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.

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

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

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

http://www.who.int/en/

http://www.bezpecnostpotravin.cz/

Syllabus -
Last update: TAJ323 (16.08.2013)

1. Chemical Food Safety, definitions, legal aspects.

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. Nanotechnologies and their use as additives in food production.

6. Compounds improving sensory quality of food - characterisation, use.

7. Compounds improving food durability - characterisation, use.

8. Natural toxic substances - the most important groups, legislative aspects.

9. Mycotoxins and bacterial toxins.

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

11. Characterization of the properties of exogenous contaminant and their enter into the food chain.

12. Persistent organic pollutants.

13. Modern pesticides and veterinary pharmaceuticals, bio products.

14. Toxic metals, nitrates, radionuclides.

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

Food Chemistry

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,5 14
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
Práce na individuálním projektu 0,5 14
Příprava na zkoušku a její absolvování 1 28
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 10
Defense of an individual project 20
Examination test 40
Oral examination 30

 
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