Předmět Food Traceability and Authenticity (S324029)

Na serveru studentino.cz naleznete nejrůznější studijní materiály: zápisky z přednášek nebo cvičení, vzorové testy, seminární práce, domácí úkoly a další z předmětu S324029 - Food Traceability and Authenticity, Fakulta potravinářské a biochemické technologie, Vysoká škola chemicko-technologická v Praze (VŠCHT).

Materiál	Typ	Datum	Počet stažení

Sylabus

Food traceability and authenticity - syllabusIntroduction, the main ways of food adulteration (fraud) and methods of its detection, EU and national legislative background Responsible bodies (official authorities, associations of producers, consumer organizations), consumer protection Food labeling, fraudulent imitations of products and false declarations of geographic origin Traceability - the aim, developing traceability and product recall systems across the supply chain, examples, geographic traceability Methodology for food authentication, physical or chemical parameters, fingerprints, enzymatic techniques, PCR, isotopes, data evaluation (standards, databases, chemometrics ) Particular food authentication - fats and vegetable oil, milk and dairy products Particular food authentication - fruit and vegetable products, fruit juices Particular food authentication - fish, processed seafoods, meat and meat products Particular food authentication - cereals, eggs and egg products Particular food authentication - alcoholic beverages Particular food authentication - tea, coffee, herbs and spices Particular food authentication - honey, cocoa, chocolate Particular food authentication - nutrition for particular propose, identifying genetically modified organisms and irradiated food, biofood Current projects, research organizations, recent issues in food adulteration, practical examples for the evaluation of food authenticity according to provided data

Garant

Čížková Helena doc. Ing. Ph.D.