| Course title | Additives and Contaminants in Food |
|---|---|
| Course code | KALCH/C728 |
| Organizational form of instruction | Lecture |
| Level of course | Master |
| Year of study | not specified |
| Semester | Winter |
| Number of ECTS credits | 3 |
| Language of instruction | Czech |
| Status of course | Compulsory |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
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| Course content |
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1st week Legislation on food additives 2nd week Food preservatives, function, analysis; antioxidants in food, function, analysis 3rd week Substitute sweeteners, distribution, structure, analysis 4th week Acidifying substances, flavoring preparations, distribution, function, analysis 5th week Dyes, synthetic, natural, distribution, analysis 6th week Other additives, functions, analysis 7th week Legislation of contaminants in food-general; heavy metals as contaminants, sources, analysis 8th week Polycyclic aromatic hydrocarbons, separation, health evaluation, extraction, analysis 9th week Other process contaminants in food, causes, extraction, analysis 10th week Persistent halogenated organic substances, sources of contamination, structure, extraction, analysis 11th week Mycotoxins, distribution, effects, sources of contamination, methods of extraction and analysis 12th week Introduction to pesticides, legislation, modern methods of analysis 13th week Materials in contact with food, legislation, migration limits, methods of analysis of selected substances
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| Learning activities and teaching methods |
| Monologic (reading, lecture, briefing), Methods of individual activities |
| Learning outcomes |
| Prerequisites |
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unspecified
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| Assessment methods and criteria |
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Oral examination, Home assignment evaluation
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| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester |
|---|