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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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| characterize methods of determining water and dry matter in foods |
| characterize methods of determining water and dry matter in foods |
| characterize methods of determining amino acids and proteins in foods |
| characterize methods of determining amino acids and proteins in foods |
| define methods of analysis of mono-, disaccharides and polysaccharides in foods |
| define methods of analysis of mono-, disaccharides and polysaccharides in foods |
| define methods of determination of lipids and fatty acids in foods |
| define methods of determination of lipids and fatty acids in foods |
| define methods of analysis of other food components (such as vitamins, additives, contaminants in foods) |
| define methods of analysis of other food components (such as vitamins, additives, contaminants in foods) |
| Skills |
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| perform common methods of isolation of selected food components for their subsequent determination |
| perform common methods of isolation of selected food components for their subsequent determination |
| determine the significant component of food, water/solids in foods |
| determine the significant component of food, water/solids in foods |
| analyze the basic component of food, proteins |
| analyze the basic component of food, proteins |
| determine the basic components of food, carbohydrates, polysaccharides |
| determine the basic components of food, carbohydrates, polysaccharides |
| analyze the significant properties of food products, the acidity of products |
| analyze the significant properties of food products, the acidity of products |
| evaluate and interpret the results due to relation to legislation, information from manufacturers |
| evaluate and interpret the results due to relation to legislation, information from manufacturers |
| teaching methods |
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| Knowledge |
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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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