Food chemistry point of view on the food chain safety and quality
Basic information
Slovak title:
Bezpečnosť a kvalita potravového reťazca z pohľadu chémie potravín
Registration No.:
020UVLF-4/2012
Source:
Cultural and educational grant agency (Ministry of education, science, research and sport of the Slovak Republic)
Implementation time:
2012 - 2014
Principal (UVMP):
Sobeková Anna, doc. Ing., PhD. (2012: 31.6% | 2013: 26.3% | 2014: 20.4%)
Principal workplace:
Department of Chemistry, Biochemistry and Biophysics
Principal workplace:
Department of Chemistry, Biochemistry and Biophysics
Contributors:
Hrušková Tatiana, RNDr., PhD. (2012: 5.3% | 2013: 2.6% | 2014: 20.4%)
Bujdošová Zuzana, RNDr., PhD. (2012: 0% | 2013: 26.3% | 2014: 20.4%)
Takáčová Daniela, prof. MVDr., PhD. (2012: 0% | 2013: 2.6% | 2014: 10.2%)
Süli Judit, RNDr., PhD. (2012: 52.6% | 2013: 36.8% | 2014: 28.6%)
Field of study:
-
Financial indicators
NON-CAPITAL FUNDING in €
CAPITAL FUNDING in €
Allocated
Spent
Allocated
Spent
Allocated / Spent
Allocated / Spent
2012
8444.00
3592.150
0
0
8444.00 / 3592.150
0 / 0
2013
5070.00
6633.010
0
0
5070.00 / 6633.010
0 / 0
2014
5521
8804.460
0
0
5521 / 8804.460
0 / 0
Spolu
19035
19029.62
0
0
19035 / 19029.62
0 / 0
Anotation
Projekt je orientovaný na tvorbu nových učebných textov pre študijné programy 1., 2. a 3.
stupňa vysokoškolského vzdelávania v oblasti chémie potravín z hľadiska bezpečnosti, hygienickej
nezávadnosti a kontroly kvality krmív a potravín. Učebné texty budú členené na teoretickú a praktickú
časť. Teoretická časť bude sumarizovať najnovšie poznatky o chemickom zložení krmív a potravín
pred a po úprave. Významná časť bude venovaná aditívam z hľadiska bezpečnosti a zdravotnej
nezávadnosti potravín. Praktická časť bude obsahovať laboratórne postupy určené pre stanovenie
parametrov hodnotiacich kvalitu krmív a potravín.
The project is oriented toward the creation of textbooks for the study programs of the 1st, 2nd and 3rd
higher education degree in food chemistry regarding safety, hygiene and quality control of feed and
foodstuff. Textbooks are divided into the theoretical and practical parts. The theoretical part summarizes
the current knowledge on the chemical composition of feed and food before and after treatment.
A significant portion deals with additives for the safety and wholesomeness of food. The practical part
includes laboratory procedures designed to determine the quality of feed and foodstuff.
Publication outputs