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22MZMN - Food Contaminants

Course specification
Course titleFood Contaminants
Acronym22MZMN
Study programme
Module
Lecturer (for classes)
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB5.0Status
      ConditionnoОблик условљености
      The goalThe overall goal of the course is to provide students with the basic knowledge of common food contaminants, their origin, physical and chemical properties, harmful effects, risk assessment and analytical methods used for their detection.
      The outcomeThe students should gain theoretical knowledge about origin, properties, effects and methods for detection of common food contaminants and practical laboratory skills regarding their analysis. They should develop the capacity to understand the analytical problem and choose proper method for solving it. The students should master sampling, sample preparation and analysis techniques. Through written and oral seminar presentation they should expand the communication skills.
      Contents
      Contents of lecturesIntroduction. Origin of food contaminants. Risk assessment. Legislative. Inorganic food contaminants: heavy metals and metalloids. Environmental organic contaminants: polycyclic aromatic hydrocarbons, polychlorinated biphenyls, furans and dioxins. Pesticides. Mycotoxins. Veterinary drug residues. Chemical analysis of food contaminants: sampling, sample preparation, instrumental methods for qualitative and quantitative determination of food contaminants.
      Contents of exercisesLaboratory exercises: Determination of heavy metals contents in wine by atomic absorption spectroscopy. Determination of heavy metals contents in tea infusion by inductively coupled plasma-mass spectrometry. Trace analysis of phenolic compounds in drinking water by liquid chromatography. Analysis of pesticide residues in fruits and vegetables by liquid chromatography-mass spectrometry using different sample preparation methods. Analysis of drug residues in foodstuffs of animal origin by liquid chromatography-mass spectrometry. Written and oral seminar related to specific food contaminant.
      Literature
      1. Lecture notes and laboratory manual
      2. S. Iqbal and J. Selamat (eds), Food Safety: Basic Concepts, Recent Issues, and Future Challenges, Springer International Publishing, Switzerland, 2016.
      3. The EFSA Journal: https://efsa.onlinelibrary.wiley.com/journal/18314732
      4. Laboratory Methods (Food), U.S. Food & Drug Administration: https://www.fda.gov/food/science-research-food/laboratory-methods-food
      5. Laboratory Methods (Food), U.S. Food & Drug Administration: https://www.fda.gov/food/science-research-food/laboratory-methods-food (Original title)
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      22
      Methods of teachinglectures, laboratory exercises and seminars
      Knowledge score (maximum points 100)
      Pre obligationsPointsFinal examPoints
      Activites during lecturesTest paper50
      Practical lessonsOral examination
      Projects
      Colloquia
      Seminars50