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Lecturer(s)
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Mrázková Martina, Ing. Ph.D.
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Fišera Miroslav, doc. Ing. CSc.
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Course content
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1. Authentication and adulteration of food in the context of European legislation. 2. Authenticity criteria and methods of counterfeiting. 3. Requirements for analytical methods suitable for confirming the authenticity of food. 4. Validation of analytical methods for food authentication. 5. Application of methods for determining the composition of food (separation methods HPLC, CE, GC). 6. Application of methods for determining the composition of food (element methods AAS, ICP-OES / MS). 7. Application of methods for determining the composition of food (element methods HCN / S, X). 8. Application of methods for determination of biochemical processes and DNA (DART-MS, PCR, RT-PCR). 9. Application of methods for determining the structure of compounds and isotopic composition of food ingredients (NIR, FTIR). 10. Application of methods for determining the structure of compounds and isotopic composition of food components (NMR, SNIFT-NMR). 11. Application of methods for determining the structure of compounds and isotopic composition of food components (MS, HR-MS). 12. Use of mathematical-static procedures for processing results (statistical tests of significance, pattern recognition methods, analysis of basic components, correlation analysis). 13. Authentication and counterfeiting of fruit and honey based products, meat and fish products, oil and fat based products. 14. Authentication and counterfeiting of products based on coffee, tea, cereals, dairy products and milk.
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Learning activities and teaching methods
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- Home preparation for classes
- 30 hours per semester
- Participation in classes
- 56 hours per semester
- Preparation for course credit
- 14 hours per semester
- Preparation for examination
- 20 hours per semester
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| prerequisite |
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| Knowledge |
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| The student has broader knowledge in the field of chemistry and food analysis, knows modern instrumental methods of food analysis and processing with statistical methods. |
| The student has broader knowledge in the field of chemistry and food analysis, knows modern instrumental methods of food analysis and processing with statistical methods. |
| learning outcomes |
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| The student knows the legislative aspects of food authentication and adulteration. |
| The student knows the legislative aspects of food authentication and adulteration. |
| The student knows the basic authentication criteria according to which food is evaluated in general. |
| The student knows the basic authentication criteria according to which food is evaluated in general. |
| The student can carry out an overview of analytical methods that are used for the purpose of proving or excluding counterfeiting. |
| The student can carry out an overview of analytical methods that are used for the purpose of proving or excluding counterfeiting. |
| The student has an overview of the main food commodities and the possibilities of their counterfeiting. |
| The student has an overview of the main food commodities and the possibilities of their counterfeiting. |
| The student knows the methods of proving counterfeiting in individual commodities, including statistical evaluation. |
| The student knows the methods of proving counterfeiting in individual commodities, including statistical evaluation. |
| Skills |
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| Can perform common methods of sample processing and preparation for analysis of selected analytes. |
| Can perform common methods of sample processing and preparation for analysis of selected analytes. |
| It can perform conventional methods of isolating analytes from a matrix |
| It can perform conventional methods of isolating analytes from a matrix |
| It can perform common matrix-analyte separation methods |
| It can perform common matrix-analyte separation methods |
| It can perform routine analyzes of selected analytes by MAS, HPLC and GC methods and in connection with MS. |
| It can perform routine analyzes of selected analytes by MAS, HPLC and GC methods and in connection with MS. |
| Can evaluate and interpret measured results with possible statistical processing in relation to falsification. |
| Can evaluate and interpret 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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| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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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 978-1-4615-69985.
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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. A J. HAJŠLOVÁ. Chemie potravin. Praha, 2009. ISBN 978-80-86659-17-6.
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