Subjects

Your browser does not support JavaScript, or its support is disabled. Some features may not be available.

Chemical Food Safety - N323012

Title:	Chemická bezpečnost potravin
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2019 to 2020
Semester:	winter
Points:	winter s.:4
E-Credits:	winter s.:4
Examination process:	winter s.:
Hours per week, examination:	winter s.:2/1, C+Ex [HT]
Capacity:	unknown / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Is provided by:	M323001

Guarantor:	Hajšlová Jana prof. Ing. CSc. Pulkrabová Jana prof. Ing. Ph.D.
Is interchangeable with:	N323012A, M323001, AM323001

Examination dates Schedule

Annotation -

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.

Last update: TAJ323 (23.08.2013)

Aim of the course -

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)

Literature -

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.

Last update: TAJ323 (28.08.2013)

Syllabus -

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.

Last update: TAJ323 (16.08.2013)

Learning resources -

http://www.efsa.europa.eu/

http://eur-lex.europa.eu/cs/index.htm

http://www.who.int/en/

http://www.bezpecnostpotravin.cz/

Last update: Pulkrabová Jana (03.07.2013)

Registration requirements -

Food Chemistry

Last update: Pulkrabová Jana (03.07.2013)

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	10
Defense of an individual project	20
Examination test	40
Oral examination	30