SubjectsSubjects(version: 891)
Course, academic year 2020/2021
Chemical Food Safety and Toxicology - S323002
Title: Chemical Food Safety and Toxicology
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019 to 2020
Semester: summer
Points: summer s.:5
E-Credits: summer s.:5
Examination process: summer s.:
Hours per week, examination: summer s.:3/0 Ex [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Is provided by: AM323001
For type:  
Guarantor: Hajšlová Jana prof. Ing. CSc.
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.

Last update: TAJ323 (23.08.2013)

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

Syllabus - Czech
Last update: TAJ323 (23.08.2013)

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