Študentje se bodo seznanili z različnimi skupinami organskih ter anorganskih onesnažil v živilih in vse večjo prisotnostjo nove skupine onesnažil, ki jo predstavljajo nanodelci. Podan jim bo pregled obstoječe mednarodne zakonodaje, povezane z vsebnostjo kemijskih onesnažil v hrani. V okviru predmeta bodo študentje spoznali analizne metode ter meroslovne principe, ki zagotavljajo sledljive in primerljive rezultate analiznih metod.
Anorganska onesnažila:
Uvod z osnovami kemijske varnosti v prehrani; Esencialni (kot so npr. Zn, Cu, Fe, Se) in strupeni elementi v sledovih (npr. Hg, Pb, Cd, As, Sn) v hrani, njihovo kroženje v naravi, celotne koncentracije in porazdelitev med posamezne kemijske zvrsti, naravni viri in kontaminacija hrane z anorganskimi onesnažili;
Vzorčenje in analiza vsebnosti anorganskih onesnažil v hrani;
Instrumentalne analizne tehnike določitve celotnih koncentracij ter posameznih kemijskih zvrsti elementov v sledovih v vzorcih hrane (atomska optična in masna spektrometrija ter sklopljene tehnike), kontrola in zagotavljanje kakovosti meritev;
Moderni analizni pristopi v raziskavah kemijske varnosti hrane; izotopski sledilci;
Posamezni elementi v sledovih, njihov biološki pomen, vloga v prehrani, zdravju in bolezni.
Organska onesnažila:
Najpogostejše skupine organskih onesnažil v hrani in njihov izvor; Karakterizacija organskih onesnažil, ki izhajajo iz onesnažene prsti, vode ali zraka; Karakterizacija organskih onesnažil, ki jih vnesemo v hrano med njeno pridelavo, predelavo in pakiranjem; Obstojna in novejša organska onesnažila v hrani;
Vzorčenje; Analizne metode za detekcijo, identifikacijo in kvantitativno določanje organskih onesnažil; Validacja analiznih metod; Sledljivost in primerljivost rezultatov analiznih metod;
Analizne metode, ki temeljijo na uporabi senzorjev: principi delovanja, prednosti in slabosti.
Nanodelci:
Viri kontaminacije hrane z nanodelci
(proizvodnja prehranskih dodatkov in materialov, ki pridejo v stik s hrano, kot so kuhinjska posoda in ovojni materiali). Moderni pristopi v določitvi nanodelcev v vzorcih hrane s poudarkom na potrebi po uporabi različnih komplementarnih tehnik.
The students will obtain the information in relation to different chemical types of pollutants in food, thus the course comprises of topics on inorganic and organic pollutants, and nanoparticles, which are a group of new emerging contaminants. They will be introduced to the relevant international legislation from the field of chemical contaminants in food.
During the course students will also be introduced to analytical methods used to determine chemical contaminants in food and to the metrological principles, which ensure the traceable and comparable results of measurements when different analytical methods are applied.
Inorganic pollutants:
Introduction with basis of food chemical safety; essential (for example Zn, Cu, Fe, Se) and toxic (like Hg, Pb, Cd, As, Sn) trace elements in food, total concentration versus chemical speciation, natural sources and contamination of food with inorganic contaminants
Food sampling and analysis of inorganic contaminants in food;
Instrumental analytical techniques for the determination of total concentration and chemical species of trace elements in food samples (atomic optical, mass spectrometric and hyphenated techniques), quality control and quality assurance of measurements
Modern analytical approaches in investigations of chemical food safety (like isotopic ratio measurements);
Element by element presentation: the biological role of a given trace element in food for health.
Organic pollutants:
Most common groups of organic pollutants in food and their origin; Characterization of organic pollutants originating from contaminated soil, water or air; Characterization of organic pollutants that enter the food during its production, processing and packaging; Persistent and emerging organic pollutants;
Sampling; Analytical methods for detection, identification and quantitation of organic pollutants; Validation analytical methods; Traceability and comparability of the results; Analytical methods based on the use of sensors: principles of operation, advantages and disadvantages.
Nanoparticles:
Sources of food contamination with nanoparticles (food additives and food-contact materials, like kitchen dishes and packing materials). Modern approaches in the determination of nanoparticles in various food samples with the emphasis on the need for the use of different complementary analytical techniques.