SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Strategies for authentication of food and food supplements - N323052
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: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
Is provided by: M323020
For type:  
Guarantor: Tomaniová Monika Ing. Ph.D.
Stránská Milena doc. Ing. Ph.D.
Z//Is interchangeable with: M323020
Examination dates   Schedule   
Annotation
Last update: Tomaniová Monika Ing. Ph.D. (16.02.2016)
Within the subject, students will be informed about various scenarios that may occur in adulteration of important food commodities, products and nutraceuticals; potential health risks for consumers will be discussed as well. Attention will be also paid to the importance of traceability in chain agricultural production - processing / production - transport / storage - distribution. Classic procedures of proof of a fraud as well as strategies of authentication based on recent laboratory technologies will be presented. Case studies demonstrating real examples from practice will be shown as a part of lessons.
Aim of the course -
Last update: TAJ323 (28.08.2013)

Students will be able to:

  • Critically assess reasons and consequences of food and nutraceuticals fraud, from both economical and health perspective.
  • Be well informed on analytical procedures used for proof of food and nutraceuticals authentication.
  • Be well informed on approaches used for food traceability.
  • Propose procedures for detection of food and nutraceuticals adulteration on a scenario of a case study.
Literature
Last update: TAJ323 (28.08.2013)

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

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: 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.

Learning resources
Last update: Tomaniová Monika Ing. Ph.D. (15.02.2016)

Kolektiv autorů, Metody a kriteria pro ověřování autenticity potravin a potravinářských surovin, Key Publishing, 2011, ISBN 978-80-7418-124-5

Food Chemistry, issue on Food Authenticity & Traceability, Volume 118, Issue 4, Pages 887-998 (15 February 2010), http://www.sciencedirect.com/science/journal/03088146/118/4

TraceFoodWiki, http://www.tracefood.org/index.php/Main_Page

Syllabus
Last update: TAJ323 (28.08.2013)

1. Introduction to the food adulteration topic.

2. Traditional procedures applied for proof of food adulteration.

3. Recent analytical strategies used for proof of food and nutraceuticals adulteration I.

4. Recent analytical strategies used for proof of food and nutraceuticals adulteration II.

5. Application of chemometric tools for effective disclosure of food and nutraceuticals adulteration.

6. Adulteration of food products of vegetable origin and beverages, case study.

7. Adulteration of food products of animal origin, case study.

8. Adulteration of nutraceuticals.

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 inspectorates in detection of food and nutraceuticals adulteration.

14. Communication with consumers on risks associated with food adulteration and related legislative requirements.

Registration requirements
Last update: TAJ323 (28.08.2013)

Food Chemistry, Analysis of Food and Natural Products, Introduction to Food Legislation

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 20
Defense of an individual project 20
Examination test 30
Oral examination 30

 
VŠCHT Praha