Principles of Food Safety - S323012
Title: Principles of Food Safety
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:3/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Teaching methods: full-time
For type:  
Guarantor: Hajšlová Jana prof. Ing. CSc.
Drábová Lucie Ing. Ph.D.
Is interchangeable with: AM323001
Examination dates   Schedule   
Last update: TAJ323 (13.08.2013)
The course provides a comprehensive summary of information concerning with chemical food safety, with an emphasis on current problems. Attention is paid to risk food components that increase 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 xenobiotics, 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.
Last update: Pulkrabová Jana prof. Ing. Ph.D. (03.07.2013)

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 prof. Ing. Ph.D. (03.07.2013)

Syllabus - Czech
Last update: KNOBLOCL (17.01.2012)

1. Chemical prerequisities for food and food raw materials safety, terms and nomenclature

2. Requirements for food additives use - preservatives, antioxidants

3. Compounds for food flavour improvement - odour and taste compounds, flavour intensificators

4. Compounds improving taste - sweeteners, acidulants, acid taste regulators and bitter compounds

5. Compounds improving texture - thickeners, gelling agents, emulgators

6. Compounds improving colour - colorants, bleaching agents, other food additives

7. Natural toxic compounds - alkaloids, saponins, cyanogens, glucosinolates

8. Biogenic amines, mushroom toxins, mycotoxins, bacterial toxins

9. Technological contaminants - nitrosamines, ethyl carbamate, chloropropanols, acrylamide, furan

10. Characteristic properties of food contaminants, occurrence in food chain

11. Persistent organochlorine pesticides, polychlorinated dibenzodioxins/furans, polychlorinated biphenyls and similar compounds

12. Risc of agricultural chemisation - residues of modern pesticides and veterinary farmaceuticals

13. Polycyclic aromatic hydrocarbons and their derivatives, contaminants from plastic materials and other processing compounds

14. Nitrates, toxic metals, radionuclides