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Last update: Tomaniová Monika Ing. Ph.D. (16.02.2016)
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Last update: TAJ323 (28.08.2013)
Students will be able to:
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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. |
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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 |
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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. |
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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 |