Groups and topics:
1) Food standards, norms and regulations (ISO standards, European food law, Codex Alimentarius) – Students: Julia Keplinger, Marlene Beicht, Pavel Mrňa
2) Lifestyle, principles of nutrition and health claims made on foods labelling. New EU law on food information to consumers – Students: Elena Zand, Melanie Scheiber, Eva Kudrnáčová
3) Food processing contaminants (chemical and biochemical substances resulting from improper handling and storage of food) – Students: Verena Marx, Nicole Frank, Magalí Hadidian
4) The role of EFSA, RASF and DG SANTE within food safety – Students: Björn Erik Penning, Britta Graf, Michaela Jedličková
5) Mycotoxins in food – Students: Viola Kress, Annabel Burkard, Marina Konsuo
6) Bacteril foodborne diseases – Students: Sabine Messner, Eva Maria Herz, Mokhtar Kashwa.
7) Quorum sensing – cell-to-cell communication between bacteria in food – Students: Sophie-Marie Janny, Roman Levin, Karolína Fourová