Food traceability and authenticity - N324029
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Examination dates Schedule
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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.
Last update: Čížková Helena (13.08.2013)
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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 Last update: Čížková Helena (13.08.2013)
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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 Last update: Čížková Helena (13.08.2013)
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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 Last update: Čížková Helena (13.08.2013)
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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 Last update: Čížková Helena (13.08.2013)
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Basic course of Food chemistry and Food analyses, of Food Technologies Last update: Čížková Helena (13.08.2013)
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Food chemistry Food analyses Last update: Čížková Helena (13.08.2013)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Konzultace s vyučujícími | 0 | 1 | ||
| Obhajoba individuálního projektu | 0 | 1 | ||
| Účast na přednáškách | 1 | 28 | ||
| Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.5 | 14 | ||
| Práce na individuálním projektu | 1 | 28 | ||
| Příprava na zkoušku a její absolvování | 1 | 28 | ||
| Účast na seminářích | 0.5 | 14 | ||
| 4 / 4 | 114 / 112 | |||
| Coursework assessment | |
| Form | Significance |
| Defense of an individual project | 20 |
| Examination test | 40 |
| Continuous assessment of study performance and course -credit tests | 20 |
| Oral examination | 20 |
