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Potraviny nového typu tzv. superpotraviny
Hellebrandová, Lucie
The bachelor thesis explains the term of "novel foods" according to the legislative classification and the marketing or media term "superfood". Furthermore, the work specifies the physiological effects of superfood - the effect of antioxidants, vitamins, minerals, fibre and proteins on the human organism. The work focuses on particular types of green superfoods, their composition and recommended dosages for adult individuals.
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European legislation of novel food
Šálková, Lucie ; Grmelová, Nicole (advisor) ; Vavrečka, Jan (referee)
The thesis deals with legal aspects of novel food in EU, it brings also American point of view. Theoretical part of the paper is focused on the comparisn of the old legislation of novel food with new one, which will be applicable until 2018. Another point in the theoretical part is charasteristics of EFSA and FDA institutions. In the practical part specific examples of novel food and their characteristics are defined there. Last point of the practical part is based on judicature.
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Novel foods
MIKLOŠOVÁ, Katarína
The contents of the Bachelor's thesis is the performance of novel foods. Since it is relatively new and not much known area of the food industry, is available to only a limited amount of information. The work shows how it looks on the Czech market legislation, approval, placing into circulation and food safety. It is also possible to read at work how consumers and retailers perceive novel foods. What range of novel foods is in our market? A new type of food is also genetically modified organisms, that work also deals with.
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