Oct 19, 2019   6:19 a.m. Kristián
Academic information system

Course syllabus N436K0_4I - Food Additives and Contaminants (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436K0_4I
Course unit title: Food Additives and Contaminants
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

Credits allocated: 2
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 1. semester
Biotechnology - master (optional), 3. semester
Biotechnology - master (optional), 3. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
Students will write 2 tests during the semester. The sum of points for the tests is 35. Students will successfully pass the tests if they earn at least 20 points. Students also have to pass the oral exam. The maximum number of points for the oral exam is 15 and the students will pass the oral exam successfully if they earn at least 8 points. Students will get credits for the course if they successfully pass both, the written tests and the oral exam. Students are graded as follows: A 46-50 points, B 41-45 points, C 37-40 points, D 32-36 points, E 28-31 points.
Learning outcomes of the course unit:
Students have knowledges of the contaminants, food additives, secondary toxic substances and their effects on environment, animal and human organisms. They have learned toxicity, carcinogenity, teratogenity, mutagenity, and genotoxicity evaluation methods. They know most important contaminants occured in foods, their properties, and adverse effects. They know principles of metabolism and degradation of the contaminants in environment and living organisms including humans. The students are able to minimize the risk of the contaminant intake. They have knowledges of the food additives, the reasons of their use in foods, toxicological evaluation, and monitoring in food chain. They know general principles on the food additives labeling.
Course contents:
Basic concepts for characterization and identification of hazards (acute and chronic effects, the NOAEL, LOAEL and ADI values, LD50, etc.). Contaminants (insecticides, fungicides, herbicides, fumigants, toxic metals, nitrates and nitrites, polychlorinated biphenyls, dioxins, dibenzofurans, mycotoxins). Veterinary drug rezidues (antibacterials, anthelmintics, anabolics, coccidiostats, ectoparasiticides). Processing contaminants (N-nitrosamines, biogenic amines, polycyclic aromatic hydrocarbons, benzene, furan, hydroxymethylfurfural, arylamide, acrolein, advanced glycation end products). Hazards of food contact material (bisphenol A, phthalates, food packaging contaminants, nanotechnologies and nanomaterials). Additives in foods (preservatives, antioxidants, fragrances and flavoring agents, sweeteners, intensifying flavors, dyes, bleaches, thickeners, stabilizers, emulsifiers, enzymes, etc.). International standards and harmonization of food safety legislation. Monitoring of additives and contaminants. Institutions involved in food safety (Komisia Codex Alimentarius, FAO, WHO, EFSA, Slovak control authorities). Rapid alert system on food and feed in European Union.
Recommended or required reading:
ROSIVAL, L. -- SZOKOLAY, A. Cudzorodé látky v poživatinách. Martin : Osveta, 1983. 611 p.
VALÍK, Ľ. -- PRACHAR, V. Pôvodcovia ochorení z požívatín a minimalizácia. Bratislava : STU v Bratislave, 2009. 167 p. ISBN 978-80-227-3200-0.
TODD, E C. -- MOTARJEMI, Y. -- MOY, G G. Encyclopedia of Food Safety. Oxford: Academic Press, 2014. ISBN 978-0-12-378612-8.

Language of instruction: slovak or english
The course Contaminants and Additives in Foods is recommended for students in the first year of study in the study programm Nutrition and Food Quality Assessment
Courses evaluation:
Assessed students in total: 83

30,1 %39,8 %20,5 %4,8 %4,8 %0 %
Name of lecturer(s): doc. Ing. Lucia Bírošová, PhD. (person responsible for course)
Ing. Eva Hybenová, PhD. (examiner, instructor, lecturer)
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Lucia Bírošová, PhD. and programme supervisor

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

Type of output: