|
Lecturer(s)
|
-
Sumczynski Daniela, prof. Ing. Ph.D.
|
|
Course content
|
- Rules for taking samples with an emphasis on representativeness, their preservation depending on the matrix of the analyzed food (raw materials). - Non-spectral and spectral optical methods and their applications in the field of food analysis - refractometry, polarimetry, analyte atomization methods, AAS, AES, AFS, IR - NIR, ICP-MS. - Separation methods - density field centrifugation, extraction techniques - dynamic headspace, SPE, SPME, UAE, MAE, SFE, ASE, FBE, PEF, etc. - Separation methods - chromatographic - liquid (LC), gas (GC) and supercritical fluid (SFC). - Separation methods - electromigration methods - zone electrophoresis (PAGE, SDS PAGE), isotachophoresis. - Inorganic trace analysis. - Special methods for food analysis and evaluation (NMR, EPR, ELISA, RIA, PCR).
|
|
Learning activities and teaching methods
|
- Preparation for examination
- 50 hours per semester
|
| prerequisite |
|---|
| Knowledge |
|---|
| Student se již orientuje v oblasti instrumentálních metod, které se využívají v oblasti analýzy potravin. |
| Student se již orientuje v oblasti instrumentálních metod, které se využívají v oblasti analýzy potravin. |
| learning outcomes |
|---|
| Describe sampling techniques with an emphasis on the representativeness and character of the sample |
| Describe sampling techniques with an emphasis on the representativeness and character of the sample |
| Characterize the difference between spectral and non-spectral analytical methods |
| Characterize the difference between spectral and non-spectral analytical methods |
| Describe the analytical methods of AAS, AES, IR spectrometry |
| Describe the analytical methods of AAS, AES, IR spectrometry |
| Describe and characterize basic extraction techniques such as dynamic headspace, SPE, SPME, UAE, MAE, SFE, ASE |
| Describe and characterize basic extraction techniques such as dynamic headspace, SPE, SPME, UAE, MAE, SFE, ASE |
| Characterize and explain the principles of chromatographic methods such as HPLC, GC, GPC, SFC |
| Characterize and explain the principles of chromatographic methods such as HPLC, GC, GPC, SFC |
| Skills |
|---|
| Perform sample decomposition |
| Perform sample decomposition |
| Evaluate peak areas in HPLC |
| Evaluate peak areas in HPLC |
| teaching methods |
|---|
| Knowledge |
|---|
| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
|---|
| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Oral examination |
| Oral examination |
| Analysis of educational material |
| Analysis of educational material |
|
Recommended literature
|
-
DELL´AQUILLA, C., NEAL, A.L., SHEWRY, P.R. Development of a Reproducible Method of Analysis of Iron, Zinc and Phosphorus in Vegetables Digests by SEC-ICP-MS. 2020.
-
KEALEY, D., HAINES, P.J. Analytical Chemistry. Oxford. 2002.
-
NIELSEN, S.S. Food Analysis. 2017.
-
PICO, J. Chemical Analysis of Food: Techniques and Application. .
|