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Lecturer(s)
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Škrovánková Soňa, doc. Ing. Ph.D.
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Course content
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1. Introduction, food quality, characteristics. 2. Food legislation. 3. Possibilities of authentication and adulteration of food. 4. Additives added to food. 5. Contaminants in food. 6. Commodity bread, bakery and cereal products, evaluation. 7. Commodity fruits and products from them, evaluation. 8. Commodity vegetables and vegetable products, evaluation. 9. Commodity milk and dairy products, evaluation. 10. Commodity meat and meat products, evaluation. 11. Commodity eggs and egg products, evaluation. 12. Commodity oils, fats and products with their content, evaluation. 13. Commodity spices and flavoring ingredients, evaluation. 14. Commodity coffee, tea, drinks, evaluation.
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Learning activities and teaching methods
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- Preparation for course credit
- 18 hours per semester
- Preparation for examination
- 20 hours per semester
- Participation in classes
- 42 hours per semester
- Home preparation for classes
- 40 hours per semester
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| learning outcomes |
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| Knowledge |
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| give information about legislative aspects of food quality control within the framework of good analytical practice |
| give information about legislative aspects of food quality control within the framework of good analytical practice |
| define basic authentication criteria of counterfeiting, food additives and contaminants |
| define basic authentication criteria of counterfeiting, food additives and contaminants |
| describe analytical methods used for quality control of important food commodities |
| describe analytical methods used for quality control of important food commodities |
| inform about main food commodities and parameters that determine their quality |
| inform about main food commodities and parameters that determine their quality |
| decribe specific methods demonstrating the quality of selected foods |
| decribe specific methods demonstrating the quality of selected foods |
| Skills |
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| perform common methods of sample preparation for the analysis of some analytes in selected foods |
| perform common methods of sample preparation for the analysis of some analytes in selected foods |
| perform common methods of analyte isolation from the food matrix |
| perform common methods of analyte isolation from the food matrix |
| perform conventional matrix-analyte separation methods |
| perform conventional matrix-analyte separation methods |
| carry out selected analyzes of quality parameters mainly using classic methods of analysis |
| carry out selected analyzes of quality parameters mainly using classic methods of analysis |
| evaluate and interpret measured results with possible statistical processing in relation to legislation |
| evaluate and interpret measured results with possible statistical processing in relation to legislation |
| 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 |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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BELITZ, H., D., GROSCH, W. Food Chemistry, 2. vyd.. Berlin, 1999.
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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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JEŽEK, F. Senzorická analýza potravin. Návody na cvičení. Brno: VFU. ISBN 978-80-7305-725-1.
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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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ODSTRČIL, J., ODSTRČILOVÁ, M. Chemie potravin. Brno: NCO NZO, 2006. ISBN 978-80-7013-435-1.
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