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Lecturer(s)
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Fišera Miroslav, doc. Ing. CSc.
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Course content
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- Food authentication and adulteration in the context of European legislation. - Authenticity criteria and methods of adulteration. - Requirements for analytical methods suitable for confirming the authenticity of food. - Validation of analytical methods intended for food authentication. - Application of methods for determining food composition (separation methods HPLC, CE, GC). - Application of methods for determining food composition (elemental methods AAS, ICP-OES/MS). - Application of methods for determining food composition (elemental methods HCN/S, X). - Application of methods for determining biochemical processes and DNA (DART-MS, PCR, RT-PCR). - Application of methods for determining the structure of compounds and the isotopic composition of food components (NIR, FTIR). - Application of methods for determining the structure of compounds and the isotopic composition of food components (NMR, SNIFT-NMR). - Application of methods for determining the structure of compounds and the isotopic composition of food components (MS, HR-MS). - Use of mathematical-static procedures to process results (statistical tests of significance, pattern recognition methods, analysis of basic components, correlation analysis). - Authentication and adulteration of products based on fruit and honey, meat and fish products, products based on oils and fats. - Authentication and adulteration of products based on coffee, tea, cereals, dairy products and milk.
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Learning activities and teaching methods
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Lecturing, Simple experiments, Practice exercises
- Preparation for examination
- 120 hours per semester
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| prerequisite |
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| Knowledge |
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| Basic knowledge of organic chemistry, food chemistry and instrumental analytical methods is assumed. |
| Basic knowledge of organic chemistry, food chemistry and instrumental analytical methods is assumed. |
| learning outcomes |
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| legislative aspects of food authentication and adulteration. |
| legislative aspects of food authentication and adulteration. |
| basic authentication criteria according to which foods are evaluated in general. |
| basic authentication criteria according to which foods are evaluated in general. |
| can carry out an overview of analytical methods that are used for the purpose of proving or excluding counterfeiting. |
| can carry out an overview of analytical methods that are used for the purpose of proving or excluding counterfeiting. |
| has a basic overview of the main food commodities and the possibilities of their adulteration. |
| has a basic overview of the main food commodities and the possibilities of their adulteration. |
| knows the main methods of proving counterfeiting in individual commodities, including statistical evaluation. |
| knows the main methods of proving counterfeiting in individual commodities, including statistical evaluation. |
| Skills |
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| Can perform basic methods of processing and preparing samples for the analysis of selected analytes. |
| Can perform basic methods of processing and preparing samples for the analysis of selected analytes. |
| Can perform basic methods of isolation of analytes from a matrix. |
| Can perform basic methods of isolation of analytes from a matrix. |
| Can perform the basic methods of separation of the matrix from the analyte. |
| Can perform the basic methods of separation of the matrix from the analyte. |
| He can perform basic analyzes of selected analytes by MAS, HPLC and GC methods and in connection with MS. |
| He can perform basic analyzes of selected analytes by MAS, HPLC and GC methods and in connection with MS. |
| Can perform basic evaluation and interpretation of measured results with possible statistical processing in relation to falsification. |
| Can perform basic evaluation and interpretation of measured results with possible statistical processing in relation to falsification. |
| 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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| 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) |
| Written examination |
| Written examination |
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Recommended literature
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GROB, R.L., BARRY, E.F. (Eds.). Modern Practice of Gas Chromatography. 4th Ed.. New York: J. Wiley and Sons, 2004. ISBN 978-0-471-22983-4.
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KLOUDA, P. Moderní analytické metody. 2. vyd.. Ostrava: Nakladatelství Pavel Klouda, 2003. ISBN 978-80-86369-07-5.
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MEYER, V.R. Practical High-Performance Liquid Chromatography. 4th Ed.. New York: J. Wiley and Sons, 2004. ISBN 978-0-470-68218-0.
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NELMS, S.M. ICP Mass Spectrometry Handbook.. Oxford: Blackwell, 2005. ISBN 978-1-405-10916-1.
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NIELSEN, S.S. Food Analysis. 5th Ed.. New York: Springer, 2017. ISBN 978-3-319-45774-1.
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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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SUN, D.W. Modern Techniques for Food Authentication.. Academic Press, 2008. ISBN 9780123740854.
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VELÍŠEK, J., HAJŠLOVÁ, J. Chemie potravin I, II. 3. vyd.. Tábor: OSSIS, 2009. ISBN 978-80-86659-17-6.
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