Nov 13, 2019   11:42 p.m. Stanislav
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Course syllabus N425T5_4I - Trends in Food Analysis (FCFT - SS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425T5_4I
Course unit title: Trends in Food Analysis
Mode of completion and Number of ECTS credits: Exam (2 credits)
Course contents:
1. Characteristics and specification of food matrix, legislative aspects of EU and CA of sampling, storage and pre-treatment of food samples.
2. Trends in endocrine disruptors in foods, reasons of determination, procedures and limits in EU and CA
3. Trends in analysis of veterinary medicaments, reasons of determination, procedures and limits in EU and CA
4. Trends in pesticides, reasons of determination, procedures and limits in EU and CA
5. Trends in anabolics, reasons of determination, procedures and limits in EU and CA
6. Trends in natural compounds as macro components of foods.
7. Trends in natural compounds as micro components of foods.
8. Trends in GMO and novel foods components.
9. Trends in food processing contaminants, reasons of determination, procedures and limits in EU and CA.
10. Trends in mycotoxins analysis, reasons of determination, procedures and limits in EU and CA
11. Trends in compounds migrating from packages, reasons of determination, procedures and limits in EU and CA
12. Trends in determination of origin, criteria of EU in reaation to PDO, PGI and TSG marks.
13. Trends in analysis of adulterated foods.


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

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