754309 Authenticity of foods
- Semester hours
- Lecturer (assistant)
- Mayer, Helmut
- Institute of Food Science
- Offered in
- Sommersemester 2018
- Languages of instruction
* Introduction; brief insight into the history of adulteration; definitions
* Legal aspects (international and national legal situation; scientific basis; culture and
* Analytical aspects (sampling; analyses; interpretation, evaluation and presentation of
* Review of methodology (physico-chemical, chemical, microbiological, immunological
and molecular biological techniques) and their applicability to distinct foods.
* Examples for the control of authenticity of foods (control of composition, authenticity,
genuineness, purity, quality, identity, labelling, generic terms, origin, etc.). e.g.:
- Control of composition, nutritional value, ripening index, indication of type, origin and
characteristics of foods (e.g. Basmati rice)
- Origin of food (regionality; AMA-Gütesiegel; BIO; SUS + BOS; "A" and "A+A")
- Traceability of foods (legal regulations)
- Designation of origin (e.g. Steir. Kürbiskernöl; Marchfelder Spargel; Wachauer Marille)
- differentiation of proteins and fats of different origin (e.g. cacao butter, olive oil)
- species differentiation of dairy and meat products
- differentiation of rennets (from animals, plants, microorganisms; recombinant
- identity control of microorganisms (e.g. probiotic lactic acid bacteria)
- Authenticity of wine; beer; fruit juice; aroma; tea, coffee
- Authenticity of honey or maple syrup
- detection of whey and milk protein in foods
- Authenticity of foods by stable isotope ratio mass spectrometry (IRMS)
- detection of gluten, irradiation, genetic modification, heating processes in foods etc.
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
After having successfully completed this lecture, students will be familiar with the fundamentals of food authenticity and traceability, and are able to apply this knowledge in practice. They will learn about product-specific aspects of adulteration control, e.g. crucial criteria (physical, chemical, etc.) for the adulteration of foods as well as appropriate methodology for detection and control of potential adulterations in distinct foods. Students will have basic knowledge and competence in the area of food authenticity and traceability, and will be able to use these skills also in the analysis and evaluation of the authenticity of foods.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.