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Supply of agricultural products in scholastic catering systems - practical problems
ŠMÍD, David
I studied the practical problems of agricultural products supply to selected catering facilities. The theoretical part describes the development of public catering, catering services and their classification. The chapter concerning the institutional catering systems focuses on the school and university catering facilities, including the recent legislative. The empirical part of the thesis was conducted using two approaches. In the qualitative part, I asked the directors of selected catering facilities several questions to find the potential differences between those facilities. Concurrently, I ran also a quantitative research using the questionnaires. This research targeted the exact demands of the boarders.
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Shromažďování technických podkladů k hodnocení rizika geneticky modifikované řepky olejné
Výzkumný ústav pícninářský, Troubsko ; Romanová, Gabriela ; Procházková, Alice ; Soládnová, Martina ; Vymyslický, Tomáš ; Badalíková, Barbora ; Hrubý, Jan
Cílem projektu bylo shromáždit technické podklady k hodnocení rizika geneticky modifikované řepky olejné, tj. stanovit výskyt transgenních rostlin řepky olejné a jí příbuzných druhů na těch lokalitách, kde byla v předchozích letech pěstována geneticky modifikovaná řepka olejná. Jedná se o odběr vzorků rostlinného materiálu z výše uvedených lokalit, uchování odebraných rostlinných vzorků, analýzy těchto vzorků na přítomnost genu bar a vyhodnocení analýz.
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Závěrečná zpráva o plnění projektu MŽP/340/1/31/GMO/06 o zabezpečení laboratorní detekce geneticky modifikovaných organismů používaných pro výrobu potravin a krmiv
Státní zdravotní ústav‚ Centrum hygieny potravinových řetězců v Brně‚ Laboratoř molekulárně biologických metod, Brno ; Řezníčková, Zdeňka ; Kýrová, Veronika ; Ostrý, Vladimír ; Ruprich, Jiří
Cílem projektu bylo operativní stanovení přítomnosti GMO v dodaných vzorcích, uchování referenčních vzorků pro laboratorní detekci a stanovení GMO, které mohou být využity pro výrobu potravin a krmiv, vypracování metodiky detekce vybraných GM brambor, přehled metod pro průkaz a stanovení GMO a GM produktů ve smluvních laboratořích MŽP ČR zahrnutých do sítě ENGL v ČR (SZÚ-CHPŘ, VŠCHT, VÚRV), zpracování přehledu referenčních vzorků uchovávaných na uvedených pracovištích a spolupráce s Joint Research Centre EC, plnění úkolů v rámci evropské sítě detekčních laboratoří GMO "ENGL".
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Consumer protection in the food sector, focusing on misleading advertising
Poszmiková, Silvia ; Boháček, Martin (advisor) ; Žák, Květoslav (referee)
The focus of the thesis is misleading advertising and the consumer protection against this unfair competition. The main focus area of the thesis is the misleading advertising of foodstuffs. The usage of this particular kind of commodities serves as an example to show which authorities are competent in the process of consumer protection against the misleading advertising. The thesis further deals with interpretation of terms, which are related with misleading competition, unfair competition and advertising in general. Awareness of the consumers of what are the possibilities of their protection against the misleading competition and their willingness to defend their interests is then discussed in the final part of the thesis.
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Chemical hazards of contamination of foodstuffs and dishes
MARŠÁLKOVÁ, Alena
The bachelor thesis deals with the risks of chemical contamination of food and possible health risks for the consumers. Firstly, there is a general outline of foreign substances including the additives, which are added to foods intentionally, and contaminants. The contaminants are viewed as undesirable substances which occasionally occur in foods. They develop directly in the foods or penetrate into them from the outside during the basic stages of agricultural production, in stores, during transportation or during processing for culinary purposes, or due to environmental pollution. Such substances can have negative effects on human health. The second part of the thesis focuses on concrete contaminants - nitrates, nitrites and acrylamide. Nitrates and nitrites are both contaminants and additives. Their use as food additives is motivated by their sensoric and protective effects. The sensoric function is to ensure a permanent pink colour of smoked meat and other meat products. The protective function consists in inhibiting the growth of the microorganisms Clostridium botulinum and thus preventing the origination of dangerous botulin. The nitrates exist as contaminants mainly in foods of vegetable origin, penetrating them from soil and water due to nitrogen cycle in the nature. The acrylamide is a newly discovered food contaminant. It is considered to be a very dangerous substance as regards possible peroral exposure. The danger consists in its neurotoxic, genotoxic and possible carcinogenic effects. It originates in foods with a higher content of reducing sugars during the process of production or culinary processing if the temperature is higher than 120° C. The thesis should provide information for the public as consumers or providers of different food-processing facilities. Its main objective is to pinpoint some risks connected with the consumption of various foods and meals, and to eliminate the risks as much as possible or to avoid them completely.
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