Information sheet ECTS Syllabus
Course syllabus N400T0_4D - Trends in food technology (FCFT - 2019/2020 - post-graduate studies)
|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:|
|Recommended semester/trimester:||Food Chemistry and Technology - doctoral (semi-compulsory), 1. year|
|Level of study:||3.|
|Prerequisites for registration:||none|
|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.
|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:|
|Language of instruction:||slovak and english|
|Assessed students in total: 18|
|Name of lecturer(s):||doc. Ing. Jolana Karovičová, PhD. (person responsible for course) - slovak, english|
|Last modification:||26. 4. 2019|
|Supervisor:||doc. Ing. Jolana Karovičová, PhD. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 04/26/2019.