Oct 20, 2019   11:56 a.m. Vendelín
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Course syllabus N400T0_4D - Trends in food technology (FCFT - 2018/2019 - post-graduate studies)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N400T0_4D
Course unit title: Trends in food technology
Mode of delivery, planned learning activities and teaching methods:
lecture5 hours weekly (on-site method)

 
Credits allocated: 6
 
Recommended semester/trimester: Food Chemistry and Technology - doctoral (semi-compulsory), 1. year
Level of study: 3.
Prerequisites for registration: none
 
Assesment methods:
During the semester there will be two written verification.
 
Learning outcomes of the course unit:
The student will become familiar with the current requirements for analysis of foods in terms of health and life of consumers. The student will acquire knowledge of the legislative aspects of the determination of food ingredients. The student will acquire knowledge of modern analytical methods for the separation and identification of natural compounds and contaminants in food matrices.
 
Course contents:
Development of knowledge in food science, current requirements for analysis of foods in terms of health and life of consumers, determining legislative aspects of food ingredients.
Advances in chromatographic techniques and detection systems used in the analysis of food GC , HPLC , UV , MALDI - TOF MS , MSN, DART.
Analysis of natural substances (carbohydrates, amino acids, proteins, organic acids).
Excellent analysis of the process contaminants (acrylamide, polyaromatic hydrocarbons, N - nitroso compounds).
Analysis of the products of microbial contaminants in food matrices (mycotoxins, biogenic amines).
Analysis of the substances used for the protection of plant cultures.
Analysis of substances used to protect livestock and administration of unauthorized medication.
Use of NMR in the analysis of food.
Use of IR spectrometry in food analysis.
Biosensors in food analysis.
Employing a combination of methods in food analysis (for example, ICP - OES, HPLC - ICP - MS, etc.).
DNA methods for determining food ingredients.
Procedures for determining authentication and origin of food
 
Recommended or required reading:
Basic:
NOLLET, L. -- TOLDRÁ, F. Food Analysis by HPLC. Boca Raton: CRC Press, Taylor and Francis Group, 2013. 1078 p.

 
Language of instruction: slovak and english
 
Notes:
 
Courses evaluation:
Assessed students in total: 18

PN
100,0 %0 %
Name of lecturer(s): doc. Ing. Jolana Karovičová, PhD. (person responsible for course) - slovak, english
 
Last modification: 27. 8. 2018
Supervisor: doc. Ing. Jolana Karovičová, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 08/27/2018.

Type of output: