Course code:
514S1		 Course name:
Food Contaminants

Academic year:

2019/2020.

Attendance requirements:

221A1 + 302A1

ECTS:

9

Study level:

basic academic studies

Study program:

Environmental Chemistry: 4. year, winter semester, compulsory course

Teachers:

Vele V. Tešević, Ph.D.
full professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Jelena Z. Radosavljević, Ph.D.
assistant professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Goran M. Roglić, Ph.D.
full professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Assistants:

Teodora P. Đukić

Maja M. Natić, Ph.D.
full professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Jovana M. Stanković Jeremić
research assistant, Institute of Chemistry, Technology and Metallurgy, Njegoševa 12, Beograd

Hours of instruction:

Weekly: four hours of lectures + five hours of labwork (4+0+5)

Goals:

The goal of this course is to introduce students to the basic food contaminants, the origin of contamination, the properties of contaminants and their distribution in food. Students are also introduced to the fundamentals of preparation and analysis of food samples and the techniques used for identification and quantification of certain contaminants.

Outcome:

Students will be able to independently organized food control and analysis and to write professional and scientific papers. They will also be trained to orally present the results of their scientific and professional work.

Teaching methods:

Lectures, experiments, term papers, tutorials.

Extracurricular activities:

Visiting institutions which conduct food analysis and control or contamination monitoring.

Coursebooks:

Main coursebooks:

  • J. P. F. D'Mello (editor): Food Safety: Contaminants and Toxins, Scottish Agricultural College, Edinburgh, UK, Publication Date: April 2003.
  • Lectures in electronic form

Supplementary coursebooks:

Additional material:

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  Course activities and grading method

Lectures:

0 points (4 hours a week)

Syllabus:

1-2. Fundamentals of food chemistry and food biochemistry (composition, energy value, essential components, etc.).

3-5. Toxins (microbial: bacterial toxins and mycotoxins; plant toxins and toxins from marine organisms). Types, identification, quantification, removal.

6. Genetically modified organisms. Advantages and disadvantages. Detection.

7-9. Additives, heavy metals and pesticides in food.

10. Persistent organic pollutants in food.

11. Migration from packaging.

12. Biochemical methods in food analytics.

13. Sample preparation methods (SPE, SPME, SBSE, etc.).

14. Combined methods in the analytics of food contaminants.

15. Complex analysis of the contamination ways.

Labwork:

10 points (5 hours a week)

Syllabus:

1. Qualitative determination of synthetic food dyes.

2. Determination of food preservatives by thin-layer chromatography.

3-4. Determination of heavy metals in plant material and shellfish.

5. Determination of histamine in fish and fish products by the RP HPLC method.

6. Determination of ochratoxin A in wheat, maize and their products.

7. Determination of carbendazim residues in sour cherries.

8. The control of the adulteration of dietary supplements.

9. Determination of phthalates in PET packaging and benzophenone in paperboard packaging.

10. Determination of ethyl carbamate in beverages by gas chromatography.

11. Determination of a pesticide mixture in fruit juice.

12. The analysis of peanut allergens in foodstuffs.

13. Investigating the impact of thermal processing on the reduction of the toxic effect of soy.

14. Investigating the presence of lectin in food.

15. The analysis of genetically modified food by PCR.

Semester papers:

50 points

Oral exam:

40 points