Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

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Analysis of the occurence of perfluorinated compounds in food products on the basis of the pyramid of proper nutrition.

2015/17/B/NZ9/01623

Keywords:

food perfluoinated compunds micro-UHPLC/MS-QTRAP intake from food modelling

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie, Wydział Technologii Żywności

woj. małopolskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr hab. Magdalena Surma 

Number of co-investigators in the project: 7

Call: OPUS 9 - announced on 2015-03-16

Amount awarded: 521 440 PLN

Project start date (Y-m-d): 2016-04-19

Project end date (Y-m-d): 2019-10-18

Project duration:: 42 months (the same as in the proposal)

Project status: Project settled

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Equipment purchased [PL]

  1. Komputer z oprogramowaniem (7 000 PLN)
  2. Koncentrator do próbek (22 000 PLN)
  3. Wirówka (23 000 PLN)
  4. Komputer przenośny (5 799 PLN)
  5. Komputer stacjonarny.
  6. Vorteks z wyposażeniem (6 000 PLN)

Information in the final report

  • Publication in academic press/journals (6)
  1. The perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonates (PFSAs) contamination level in spices
    Authors:
    Magdalena Surma, Mariusz Piskuła, Wiesław Wiczkowski, Henryk Zieliński
    Academic press:
    European Food Research and Technology (rok: 2017, tom: 243, strony: 297-307), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s00217-016-2744-7 - link to the publication
  2. Assessment of perfluoroalkyl substances (PFASs) levels in fats and oils
    Authors:
    Katarzyna Sznajder-Katarzyńska, Magdalena Surma, Wiesław Wiczkowski, Mariusz Piskuła
    Academic press:
    Food Research International (rok: 2019, tom: 137, strony: 109583), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodres.2020.109583 - link to the publication
  3. Levels of Contamination by Perfluoroalkyl Substances in Honey from Selected European Countries
    Authors:
    Magdalena Surma, Henryk Zieliński, Mariusz Piskuła
    Academic press:
    Bulletin of Environmental Contamination and Toxicology (rok: 2016, tom: 97, strony: 112-118), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s00128-016-1840-5 - link to the publication
  4. A Review of Perfluoroalkyl Acids (PFAAs) in terms of Sources, Applications, Human Exposure, Dietary Intake, Toxicity, Legal Regulation, and Methods of Determination
    Authors:
    Katarzyna Sznajder-Katarzyńska, Magdalena Surma, Iwona Cieślik
    Academic press:
    Journal of Chemistry (rok: 2019, tom: 2019, strony: 20 stron), Wydawca: Hindawi
    Status:
    Published
    DOI:
    10.1155/2019/2717528 - link to the publication
  5. The perfluoroalkyl substances (PFASs) contamination of fruits and vegetables
    Authors:
    Katarzyna Sznajder-Katarzyńska, Magdalena Surma, Ewa Cieślik, Wiesław Wiczkowski
    Academic press:
    Food Additives and Contaminants, part A (rok: 2018, tom: 35 (9), strony: 1776-1786), Wydawca: Taylor & Francis
    Status:
    Published
    DOI:
    10.1080/19440049.2018.1502477 - link to the publication
  6. The perfluoroalkyl substance (PFAS) contamination level in milk and milk products in Poland
    Authors:
    Katarzyna Sznajder-Katarzyńska, Magdalena Surma, Wiesław Wiczkowski, Ewa Cieślik
    Academic press:
    International Dairy Journal (rok: 2019, tom: 96, strony: 73-84), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.idairyj.2019.04.008 - link to the publication

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