Information sheet ECTS Syllabus
Course syllabus N425T5_4I - Trends in Food Analysis (FCFT - SS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
Course unit code:
Course unit title:
|Trends in Food Analysis|
Mode of delivery, planned learning activities and teaching methods:
|Recommended semester/trimester:||Food, Hygiene, Cosmetics - master (optional), 2. semester|
Level of study:
Prerequisites for registration:
During semester, students will pass trough 2 written tests, both rated for 20 point. For passing it is necessary to obtain 10 points at minimum. For successful oral exam it is necessary to reach 15 points at minimum, while maximum is 30 points. Rating is as follows: A 46-50 points, B 41-45 points, C 37-40 points, D 32-36 points, E 25-31 points.
|Learning outcomes of the course unit:|
|Student will know current criteria to be paid for food analysis from the point of health protection. Student will obtain knowledge about legislative aspects of food analysis. He will be familiar with modern analytical procedures and methods to be being applied in modern food analysis at determination of natural and synthetic compounds in foods.|
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.
|Recommended or required reading:|
Language of instruction:
|slovak or english|
The course „Trends in food analysis“ is given to students at II. level – 1st year study of program „Food, nutrition, cosmetics“
|Assessed students in total: 17|
|Name of lecturer(s):||prof. Ing. Peter Šimko, DrSc. (person responsible for course) - slovak, english|
|Last modification:||29. 1. 2019|
|prof. Ing. Peter Šimko, DrSc. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 01/29/2019.