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Lecturer(s)
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Červenka Libor, doc. Ing. Ph.D.
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Adam Martin, doc. Ing. Ph.D.
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Course content
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Food legislation in CR, EU. Additives and contaminants in foodstuffs, E-codes. Preserving agents. Antioxidants. Substitute and artificial sweeteners. Synthetic colouring agents. Other additives. Heavy metals. Oil compounds, halogenic hydrocarbons. Polyaromatic hydrocarbons. Persistent organo-halogenic compounds (PCB, PCF, PCDD, PCDF). Pesticides. Biogenic amines, constituents formed during storage and termal operation. Alcaloids, mycotoxines. Particular toxicology of the food additives and contaminants - inorganic compounds. Particular toxicology of the food additives and contaminants - organic compounds.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
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Learning outcomes
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The main goal of the subject is creating the basic ideas of students about the toxicology of foodstuffs. The basic toxicological characterization of most important food additives and contaminants are discussed as well. An intergrated review about additives and contaminants in food within the frame of valid legislation is given together with methods of sample preparation and analysis.
Students after finishing the subject are able to orientate oneself in the field of toxicology and food safety. They are fully competent to evaluate the risk elimination methods connected to the incidence of various additives and contaminants in foodstuffs. The gradute is also qualified to decide for appropriate method of sample preparation and its final analysis.
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Prerequisites
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KALCH/C522 or any subject similar to Instrumental methods of analytical chemistry
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Assessment methods and criteria
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Oral examination
Oral exam 100%
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Recommended literature
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Davídek J., Velíšek J. Analýza potravin, 1988, VŠCHT Praha..
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J.P.F. D'Mello. Food safety - contaminants and toxins. CABInternational, 2003. ISBN 0851996078.
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S.S.Desphande. Handbook of food toxikology. Marcel Dekker, Inc., 2002. ISBN 0824707605.
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Velíšek J. Chemie potravin, 1999, Ossis, Tábor.. Tábor, 1999.
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