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Lecturer(s)
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Sumczynski Daniela, doc. Ing. Ph.D.
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Škrovánková Soňa, doc. Ing. Ph.D.
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Course content
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- Principles and theoretical basics of food analysis. - Determination of water and dry matter in food. - Determination of amino acids, proteins. - Determination of fats, lipids, fatty acids. - Determination of saccharides. - Determination of minerals and elements in food. - Determination of vitamins. - Determination of additives in food. - Determination of contaminants in food. - Determination of aromatic substances and natural colorants.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming), Simple experiments
- 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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| Dialogic (Discussion, conversation, brainstorming) |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Lecturing |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Written examination |
| Written examination |
| Oral examination |
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Recommended literature
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DAVÍDEK, J. a kol. Laboratorní příručka analýzy potravin. Praha: SNTL, 1981.
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HÁLKOVÁ, J., RUMÍŠKOVÁ, M., RIEGLOVÁ, J. Analýza potravin, 2. vyd.. Újezd u Brna: I. Straka, 2001. ISBN 80-86494- 02-0.
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Klouda P. Moderní analytické metody. nakl. Pavel Klouda, 2.vyd., Ostrava, 2003. ISBN 80-86369-07-2.
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Kubáň, V., Kubáň, P. Analýza potravin. ES MZLU, Brno, 2007. ISBN 978-80-7375-036-7.
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NOLLET, L.M.L. Handbook of Food Analysis. Vol. 1, Vol. 2.. New York: Marcel Dekker, 1996. ISBN 9780824750367.
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POMERANZ, Y., MELOAN, C.E. Food Analysis - Theory and Practice. 3rd Ed.. New York: ITP, 1994. ISBN 978-1-4615-6998-5.
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PRÍBELA, A. Analýza potravin.. Bratislava: STU, 1991. ISBN 80-227-0398-2.
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VELÍŠEK J. Chemie potravin. Ossis, Tábor, 1999. ISBN 80-902391-5-3.
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