Počkejte prosím...
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

Literatura

None

VŠCHT Praha
Technická 5
166 28 Praha 6 – Dejvice
IČO: 60461373
DIČ: CZ60461373

Datová schránka: sp4j9ch

Copyright VŠCHT Praha 2014
Za informace odpovídá Oddělení komunikace, technický správce Výpočetní centrum
zobrazit plnou verzi