22MZMN - Food Contaminants
Course specification | ||||
---|---|---|---|---|
Course title | Food Contaminants | |||
Acronym | 22MZMN | |||
Study programme | ||||
Module | ||||
Lecturer (for classes) | ||||
Lecturer/Associate (for practice) | ||||
Lecturer/Associate (for OTC) | ||||
ESPB | 5.0 | Status | ||
Condition | no | Облик условљености | ||
The goal | The 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 outcome | The 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 lectures | Introduction. 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 exercises | Laboratory 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 | ||||
| ||||
Number of hours per week during the semester/trimester/year | ||||
Lectures | Exercises | OTC | Study and Research | Other classes |
2 | 2 | |||
Methods of teaching | lectures, laboratory exercises and seminars | |||
Knowledge score (maximum points 100) | ||||
Pre obligations | Points | Final exam | Points | |
Activites during lectures | Test paper | 50 | ||
Practical lessons | Oral examination | |||
Projects | ||||
Colloquia | ||||
Seminars | 50 |