Course syllabus PHD_P017_N - Risk substances in foods (FBFS - 2019/2020 - post-graduate studies)

     Information sheet          Detailed content          Timetable          ECTS syllabus          

     Slovak          English          

University: Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code: PHD_P017_N
Course unit title: Risk substances in foods
Level of study: 3.
Course supervisor: prof. RNDr. Alena Vollmannová, PhD.
Supervising department: Department of Chemistry (FBFS)
Semester: Food Technology - doctoral (elective), 1. year
Food Technology - doctoral (elective), 1. year
Teaching hours per week: 1/0 (hours of lectures per week / hours of seminars per week)
Planned learning activities and teaching methods : Range 2/2, the range of direct, contact education: 13 lessons
Individual work 246 lessons
Mode of delivery (face-to-face, distance learning): full-time, attendance method, part-time, attendance method
Mode of completion and ECTS credits allocated: Exam (12 credits)
Prerequisites for registration: none
Assesment methods :
Preparing and presentation of project of 40 points, the final exam of 60 points. For the evaluation A it is necessary to obtain at least 93 points, for B at least 86 points, for C at least 79 points, for D at least 72 points and for the evaluation E at least 64 points.

Objectives and learning outcomes of the course unit:
Student understands the chemism of risk natural components of plant and animal foods, as well as chemism of endogenous and exogenous foreign matters with potential toxic effects in foods.
After completion of the subject the student is able to identify potential contaminants in foods and to syntetize knowledges connected with their complex effect.
Course contents:
Natural food components (minerals, lipids, carbohydrates, aromatic compounds, organic acids, tannins, vitamins, colorants), the most important chemical principles of their effect.Changes of the content of natural food components due to technological processing. Endogenous and exogenous contaminants in food and their chemism.
Recommended or required reading:
Andersen, O.M.: Flavonoids, CRC Press, 2005
Dabrowsky, W.M.: Toxins in food. CRC Press, 2004
Naczk, M.: Phenolic in Food and Nutraceuticals, CRC Press, 2004
RAsco, B.: Bioterorism and food safety, CRC Press, 2005

Language of instruction: Slovak
Evaluation of course unit:
Assessed students in total: 5

100,0 %0 %0 %0 %0 %0 %
Name of lecturer(s): prof. Ing. Janette Musilová, PhD. (lecturer)
prof. RNDr. Alena Vollmannová, PhD. (examiner, lecturer, person responsible for course)
Supervisor signature and last modification: 14. 1. 2019

Last modification made by Ing. Martin Mastík, PhD. on 01/14/2019.

Type of output: