Objectives and competences
Student will be able:
- to discuss about basic contents in the field of food safety, such as chemical and microbiological risk factors in nutrition, drinking water monitoring, risk analysis in nutrition for chemical and microbiological risk factors.
- To use internet databases for information on individual pollutants, pathogenic microbes and food poisoning (EFSA, ECDC, WHO, pesticide and MRL information) and consumed food quantities for different age groups (EFSA's Comprehensive Food Consumption Database).
Content (Syllabus outline)
Chemicals in the environment and nutrition. Safe food and risk factors in nutrition. Chemical pollutants in food: toxic elements, persistent organic pollutants, mycotoxins, plant protection agents - pesticides, additives, medicines (antibiotics, cytostatic, hormones), acrylamide, trans fatty acids, nitrogen compounds (nitrates, nitrates, nitrosamines), aromatic hydrocarbons, allergens, endocrine disruptors, nanotechnology in foods. Drinking water and monitoring.
Microbiological risk factors.
Methodology and risk assessment in nutrition, risk assessment of chemical contaminants in food (tolerant daily intake - TDI, acceptable daily intake - ADI).
Learn about Internet databases for information on individual pollutants, pathogenic microbes and nutritional poisonings (EFSA, ECDC, WHO, pesticide and MRL information) and data for exposure estimations and risk assessment (EFSA, Knowledge Junction).
Learning and teaching methods
Lectures (auditory and e-lectures), seminars (auditory and e-seminars), laboratory work.
Intended learning outcomes - knowledge and understanding
- On completion of this course the student will be able to: define the definitions of safe food, chemical pollutants in food, drinking water monitoring,
- define about methodology and risk assessment in nutrition for chemical and microbiological risk factors,
- use the Internet bases with information on individual pollutants, pathogenic microbes and nutritional poisonings (EFSA, ECDC, WHO, pesticide information and MRLs).
- determine food consumption in different age groups (EFSA, FoodEx2 base).
Students will gain insight into the search of data related to nutritional risks and their use in the preparation of health and regulatory guidelines in the EU.
Readings
Obvezna/Mandatory:
ŠOSTAR-TURK, Sonja, ROZMAN, Urška, BLAZNIK, Urška, HRŽENJAK, Vesna, GOLJA, Viviana, MUŠIČ, Ema, NAHTIGAL, Blaža, PERHARIČ, Lucija, PAJNKIHAR, Majda, VRBNJAK, Dominika. (2022) Kemijski dejavniki tveganja v prehrani. 1. izd. Maribor: Univerzitetna založba.
Priporočena/Recommended:
HO, Peter, VIEIRA, Margarida, ed. (2007). Case Studies in Food Safety and Environmental Health. Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development: Springer. E-knjiga, DOI: 10.1007/978-0-387-45679-9.
Evropska agencija za varno hrano - European Food safety Authority (EFSA), spletni vir http://www.efsa.europa.eu/
Evropska agencija za preventivo in kontrolo bolezni - European Centre for Disease Prevention and Control (ECDC), spletni vir https://ecdc.europa.eu/en/home
Prerequisits
None.
Conditions for fulfilling study obligations:
Active participation in a seminar and preparation of seminar work are required for taking the written exam.
