Course: Food Analysis

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Course title Food Analysis
Course code TUACHP/TE6AN
Organizational form of instruction Lecture + Tutorial
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 6
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
  • Škrovánková Soňa, Ing. Ph.D.
  • Fišera Miroslav, doc. Ing. CSc.
  • Ondrášová Monika, Mgr. Ph.D.
Course content
Basic principles and theoretical base of food analysis. - Determination of water and dry matter in foods. - Determination of. Aminoacids and proteins. - Determination of lipids, FA. - Determination ofsaccharides. - Determination of mineral compounds and elements in foods. - Determination of vitamins. - Determination of additives in foods. - Determination of contaminants in foods. - Determination of sensory active compounds and natural colorants.

Learning activities and teaching methods
  • Home preparation for classes - 10 hours per semester
Learning outcomes
The subject is aimed at the introduction into the food analysis and its aspects. Students acquire knowledge about principles of particular evaluation of basic nutrition components (proteins, lipids, saccharides, water). The attention is also paid to analyses of vitamins, mineral elements, additives and contaminants, and also sensory active compounds.
Students have knowledge about different analytical methods and their utilization for the product quality evaluation.Student acguires the knowledge of modern methods of sample preparation and determination in food analysis together with information about advantages and disadvantages of the methods for selected types of important food components.
There is supposed knowledge of both qualitative and quantitative analytical chemistry, and also principles of biochemistry, microbiology and food technology. Theoretical knowledge explained within the courses of physical, inorganic and organic chemistry are also used.

Assessment methods and criteria
Oral examination, Written examination

Method of lecture finishing: credit, examination. Credit - ungraded assessment: 100% attendance at seminars and credit test (50%), 100% active attendance in the laboratory and labrequirements. Examination: knowledge of the curriculum content certified by written exam (50%). The result of a subject examination is expressed on a six-point scale: A "výborně" (i.e. "excellent"), B "velmi dobře" (i.e. "very good"), C "dobře" (i.e. "good"), D "uspokojivě" (i.e. "satisfactory"), E "dostatečně" (i.e. "sufficient"), F "nedostatečně" (i.e. "fail").
Recommended literature
  • Belitz H.- D., Grosch W. Food Chemistry. 2nd Ed. Springer-Verlag, Berlin, Heidleberg, New York , 1999.
  • Davídek J. a kol.: . Laboratorní příručka analýzy potravin. SNTL Praha, 1977.
  • DAVÍDEK, J., VELÍŠEK, J. Analýza potravin. Praha : VŠCHT, 1988.
  • Multon J.- L. Analysis of food constituents. . J. Wiley, New York , 1997.
  • Nollet L.M.L. Handbook of Food Analysis. Vol.1, Vol.2. Marcel Dekker, New York , 1996.
  • Pomeranz Y., Meloan C.E. Food Analysis - Theory and Practise, 3rd Ed. New York , 1994.
  • Príbela A. Analýza potravin. STU Bratislava, 1991.
  • Velíšek J. Chemie potravin. Ossis, Tábor , 1999.

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester