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Lecturer(s)
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Pospiech Matej, doc. MVDr. Ph.D.
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Bartlová Marie, Mgr. Ph.D.
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Course content
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Syllabus of lectures 1. History of adulteration, explanations of concepts. 2. Qualitative parameters of analytical methods for the detection of food adulteration. 3. Adulteration of cereal and cereal products - examples, detection methods. 4. Adulteration of honey and bee products - examples, detection methods. 5. Adulteration of spices and condiments (tea, coffee) - examples, methods of detection. 6. Counterfeiting of soft drinks and confectionery - examples, detection methods. 7. Counterfeiting of fruit, vegetables and their products - examples, detection methods. 8. Adulteration of meat and meat products - examples, detection methods. 9. Adulteration of milk and milk products - examples, detection methods. 10. Adulteration of alcoholic beverages - examples, methods of detection. 11. Adulteration of wine and wine-based beverages - examples, methods of detection. 12. Surveillance controls by the State Veterinary Administration. 13. Surveillance controls of the State Agricultural and Food Inspection Authority. 14. Risks from food adulteration - allergens and allergies. Syllabus of practice 1. Basic laboratory practice. 2. Quality of analysis for detecting food adulteration. 3. Adulteration of cereal and cereal products - laboratory analysis I. 4. Adulteration of cereal and cereal products - laboratory analysis II. 5. Adulteration of honey - laboratory analysis I. 6. Adulteration of honey - laboratory analysis II. 7. Adulteration of fruit and vegetables - laboratory analysis I. 8. Adulteration of fruit and vegetables - laboratory analysis II. 9. Adulteration of delicacies - laboratory analysis I. 10. Adulteration of delicacies - laboratory analysis II. 11. Dish adulteration - laboratory analysis I. 12. Dish adulteration - laboratory analysis II. 13. Detection of allergens in foods and dishes. 14. Credit test, the granting of credit.
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Learning activities and teaching methods
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unspecified
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Learning outcomes
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The course provides new information on foodstuff and dish adulteration, an overview of the most common findings and the possibilities of food adulteration detection. After completing the course, students will be able to define the most common methods of foodstuff adulteration and identify appropriate methods for adulteration of foodstuff and dish detecting. Based on practical exercises, students are able to test foods for the detection of basic forms of adulteration and to propose new methods to detect food adulteration.
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Prerequisites
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unspecified
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Assessment methods and criteria
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unspecified
Conditions for credit: - tolerance of 1 absence, - active participation in practice, - control of knowledge (60% successfulness), - oral examine.
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Recommended literature
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Čížková, H. Falšování potravin. Praha: Verlag Dashöfer, 2019. ISBN ISBN 978-80-87963.
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Pospiech, M., Luňáková L. Návody do cvičení, Falšování potravin.
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