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Lecturer(s)
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Škrovánková Soňa, doc. Ing. Ph.D.
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Fišera Miroslav, doc. Ing. CSc.
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Course content
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- 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.
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Learning activities and teaching methods
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Lecturing
- Preparation for examination
- 180 hours per semester
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| prerequisite |
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| Knowledge |
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| There is supposed knowledge of both qualitative and quantitative analytical chemistry, and also principles of biochemistry, microbiology and food technology. |
| 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. |
| Theoretical knowledge explained within the courses of physical, inorganic and organic chemistry are also used. |
| learning outcomes |
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| Students have knowledge about different analytical methods and their utilization for the product quality evaluation. |
| 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. |
| 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. |
| teaching methods |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
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Recommended literature
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Belitz H.- D., Grosch W. Food Chemistry. 2nd Ed. Springer-Verlag, Berlin, Heidleberg, New York , 1999.
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Davídek J. a kol.: . Laboratorní příručka analýzy potravin. SNTL Praha, 1977.
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DAVÍDEK, J., VELÍŠEK, J. Analýza potravin. Praha : VŠCHT, 1988.
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Multon J.- L. Analysis of food constituents. . J. Wiley, New York , 1997.
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Nollet L.M.L. Handbook of Food Analysis. Vol.1, Vol.2. Marcel Dekker, New York , 1996.
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Pomeranz Y., Meloan C.E. Food Analysis - Theory and Practise, 3rd Ed. New York , 1994.
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Príbela A. Analýza potravin. STU Bratislava, 1991.
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Velíšek J. Chemie potravin. Ossis, Tábor , 1999.
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