studuj.vscht.cz
Data pro 2018/2019
Chemical Food Safety and Toxicology
| Kredity | 5 |
| Rozsah | 3 / 0 / 0 |
| Examinace | Zk |
| Jazyk výuky | angličtina |
| Úroveň | magisterský předmět |
| Garant |
prof. Ing. Jana Hajšlová, CSc. |
Anotace
None
Sylabus
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
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
Literatura
None