Oct 19, 2019   7:22 a.m. Kristián
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Course syllabus N400V10_4D - Selected Topics in Food Analysis (FCFT - 2019/2020 - post-graduate studies)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N400V10_4D
Course unit title: Selected Topics in Food Analysis
Mode of delivery, planned learning activities and teaching methods:
lecture10 hours weekly (on-site method)

 
Credits allocated: 12
 
Recommended semester/trimester: Food Chemistry and Technology - doctoral (semi-compulsory), 2. year
Food Chemistry and Technology - doctoral (semi-compulsory), 2. year
Level of study: 3.
Prerequisites for registration: none
 
Assesment methods:
During semester, students will pass trough 2 written tests.
 
Learning outcomes of the course unit:
Student will know latest criteria to be paid for food analysis from the point of health protection. Student will obtain knowledge about legislative aspects and criteria 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/synthetic compounds and contaminants in foods.
 
Course contents:
1. Characteristics and specification of food matrix and pre-treatment of food samples.
2. Analysis of disruptors in foods, reasons of determination, procedures and limits
3. Analysis of of veterinary medicaments in foods
4. Analysis of pesticides, reasons of determination, procedures and limits in EU
5. Analysis of anabolics, reasons of determination, procedures and limits in EU
6. Analysis in natural compounds as macro components of foods
7. Trends in natural compounds as micro components of foods
8. Analysis of GMO and novel foods components.
9. Analysis of food processing contaminants, reasons of determination, procedures and legislative limits in EU
10. Analysis of mycotoxins , reasons of determination, procedures and limits in EU legislation
11. Analysis of compounds migrating from packages, reasons of determination, procedures and limits in EU
12. Analysis of origin, criteria of EU in reaation to PDO, PGI and TSG marks.
13. Analysis of adulterated foods.
 
Recommended or required reading:
Basic:
PRÍBELA, A. Analýza potravín. Bratislava: Vydavateľstvo STU, 1991. 225 p. ISBN 80-227-0374-5.
NOLLET, L. -- TOLDRÁ, F. Food Analysis by HPLC. Boca Raton: CRC Press, Taylor and Francis Group, 2013. 1078 p.

 
Language of instruction: -- item not defined --
 
Notes:
 
Courses evaluation:
Assessed students in total: 13

PN
100,0 %0 %
Name of lecturer(s): prof. Ing. Peter Šimko, DrSc. (person responsible for course) - slovak
 
Last modification: 26. 4. 2019
Supervisor: prof. Ing. Peter Šimko, DrSc. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 04/26/2019.

Type of output: