Principles of Food Safety - S323012
Anglický název: Principles of Food Safety
Zajišťuje: Ústav analýzy potravin a výživy (323)
Fakulta: Fakulta potravinářské a biochemické technologie
Platnost: od 2019
Semestr: zimní
Body: zimní s.:5
E-Kredity: zimní s.:5
Způsob provedení zkoušky: zimní s.:
Rozsah, examinace: zimní s.:3/0, Zk [HT]
Počet míst: neurčen / neurčen (neurčen)
Minimální obsazenost: neomezen
Jazyk výuky: angličtina
Způsob výuky: prezenční
Úroveň:  
Pro druh:  
Garant: Hajšlová Jana prof. Ing. CSc.
Drábová Lucie Ing. Ph.D.
Je záměnnost pro: AM323001
Termíny zkoušek   Rozvrh   
Anotace - angličtina
Poslední úprava: 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.
Literatura - angličtina
Poslední úprava: 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

Studijní opory - angličtina
Poslední úprava: Pulkrabová Jana prof. Ing. Ph.D. (03.07.2013)

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

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

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

http://www.bezpecnostpotravin.cz/

Sylabus
Poslední úprava: 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