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Lecturer(s)
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Rouchal Michal, doc. Ing. Ph.D.
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Fišera Miroslav, doc. Ing. CSc.
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Sumczynski Daniela, doc. Ing. Ph.D.
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Course content
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1. Importance, functions and applications of food ingredients. 2. General legislative and health aspects of using food additives. 3. Sampling, treatment and processing of samples prior to analysis. 4. Classification, mechanisms of action and methods of determination of antioxidants. 5. Classification, mechanisms of action and methods of determination of preservatives. 6. Classification, structure and methods of determination of aromatic substances. 7. Classification, structure and methods of determination of other sensory active substances. 8. Classification, structure and methods of determination of substances regulating food appearance. 9. Classification, structure and methods of determination of substances modifying food texture properties. 10. Substances enhancing biological value of food. 11. Physiological and legislative restrictions of food supplements intake. 12. Modern separation methods for separation and determination of food ingredients. 13. Determination and identification of natural food ingredients by combined methods of instrumental analysis (HPLC-MS, GCMS, CZE-MS, ICP-MS). 14. Special analytical methods (NMR, ELISA, RIA, PCR).
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Learning activities and teaching methods
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Lecturing, Simple experiments
- Participation in classes
- 42 hours per semester
- Home preparation for classes
- 14 hours per semester
- Preparation for examination
- 24 hours per semester
- Preparation for course credit
- 10 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of qualitative and quantitative analysis, particularly instrumental chemistry and analytical chemistry. |
| Knowledge of qualitative and quantitative analysis, particularly instrumental chemistry and analytical chemistry. |
| Furthermore, knowledge acquired in biochemistry, microbiology and food technology. |
| Furthermore, knowledge acquired in biochemistry, microbiology and food technology. |
| Theoretical principles explained within the courses of physical, inorganic and organic chemistry and physics is applied as well. |
| Theoretical principles explained within the courses of physical, inorganic and organic chemistry and physics is applied as well. |
| Good knowledge of organic chemistry, food chemistry, and instrumental analytical methods is assumed. |
| Good knowledge of organic chemistry, food chemistry, and instrumental analytical methods is assumed. |
| learning outcomes |
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| can divide additives into individual groups according to their technological and functional purpose |
| can divide additives into individual groups according to their technological and functional purpose |
| can divide additives into individual groups according to their functional effect |
| can divide additives into individual groups according to their functional effect |
| will know the physiological mechanisms and legislative limits of additives and food supplements |
| will know the physiological mechanisms and legislative limits of additives and food supplements |
| will know the methods of processing, treatment and preparation of samples for the analysis of additives and food supplements |
| will know the methods of processing, treatment and preparation of samples for the analysis of additives and food supplements |
| will know common and special methods of analysis of additives and food supplements |
| will know common and special methods of analysis of additives and food supplements |
| Skills |
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| Can perform common methods of processing and sample preparation for the analysis of additives and food supplements. |
| Can perform common methods of processing and sample preparation for the analysis of additives and food supplements. |
| Can perform common methods of isolation of additives and food supplements from the matrix. |
| Can perform common methods of isolation of additives and food supplements from the matrix. |
| Can perform common matrix-analyte separation methods. |
| Can perform common matrix-analyte separation methods. |
| Can carry out routine determination of additives and food supplements in food using MAS, HPLC, GC methods. |
| Can carry out routine determination of additives and food supplements in food using MAS, HPLC, GC methods. |
| Can evaluate and interpret measured results with possible statistical processing. |
| Can evaluate and interpret measured results with possible statistical processing. |
| 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 |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Written examination |
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Recommended literature
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Codex Alimentarius - General Standard for Food Additives. WHO, FAO, Europe, 2014.
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Zákon č. 110/1997 Sb., o potravinách a tabákových výrobcích a o změně a doplnění některých souvisejících zákonů, ve znění zákona č. 306/2000 Sb. a zákona č. 316/2004 Sb. a vyhlášky ministerstva zdravotnictví č. 304/2004.
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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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Jan Velíšek, Jana Hajšlová. Chemie potravin II. Tábor, 2009. ISBN 978-80-86659-16-9.
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Jan Velíšek, Jana Hajšlová. Chemie potravin I. Tábor, 2009. ISBN 978-80-86659-15-2.
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Klouda, P. Moderní analytické metody. 2., upr. a dopl. vyd.. Ostrava, 2003. ISBN 80-86369-07-2.
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Meyer V.R. Practical high-performance liquid chromatography. 4.ed, J.Wiley and Sons, NY USA, 2004.
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NELMS, S.M. ICP Mass Spectrometry Handbook.. Oxford: Blackwell, 2005. ISBN 978-1-405-10916-1.
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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 Practise, 3rd Ed. New York , 1994.
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PRÍBELA, A. Analýza potravín. Bratislava : STU, 1991.
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