Studenti budou umět:

Kriticky analyzovat příčiny a důsledky falšování potravin a doplňků stravy, jak z ekonomického, tak zdravotního hlediska

Orientovat se v analytických postupech používaných pro prokazování falšování potravin a doplňků stravy

Orientovat se v přístupech používaných pro sledovatelnost potravin

Navrhnout postupy pro zjištění falšování potravin a doplňků stravy na scénáři případové studie

Students will be able to:

• Critically assess reasons and consequences of food and nutraceuticals fraud, from both economical and health perspective.

• Be well informed on analytical procedures used for proof of food and nutraceuticals authentication.

• Be well informed on approaches used for food traceability.

• Propose procedures for detection of food and nutraceuticals adulteration on a scenario of a case study.

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.

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

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.

Food Chemistry, Analysis of Food and Natural Products, Introduction to Food Legislation