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Lecturer(s)
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Sumczynski Daniela, doc. Ing. Ph.D.
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Course content
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- Rules for taking samples with an emphasis on representativeness, their preservation depending on the matrix of the analyzed food (raw materials). - Non-spectral and spectral optical methods and their applications in the field of food analysis - refractometry, polarimetry, analyte atomization methods, AAS, AES, AFS, IR - NIR, ICP-MS. - Separation methods - density field centrifugation, extraction techniques - dynamic headspace, SPE, SPME, UAE, MAE, SFE, ASE, FBE, PEF, etc. - Separation methods - chromatographic - liquid (LC), gas (GC) and supercritical fluid (SFC). - Separation methods - electromigration methods - zone electrophoresis (PAGE, SDS PAGE), isotachophoresis. - Inorganic trace analysis. - Special methods for food analysis and evaluation (NMR, EPR, ELISA, RIA, PCR).
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| prerequisite |
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| Knowledge |
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| Student se již orientuje v oblasti instrumentálních metod, které se využívají v oblasti analýzy potravin. |
| Student se již orientuje v oblasti instrumentálních metod, které se využívají v oblasti analýzy potravin. |
| learning outcomes |
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| Describe sampling techniques with an emphasis on the representativeness and character of the sample |
| Describe sampling techniques with an emphasis on the representativeness and character of the sample |
| Characterize the difference between spectral and non-spectral analytical methods |
| Characterize the difference between spectral and non-spectral analytical methods |
| Describe the analytical methods of AAS, AES, IR spectrometry |
| Describe the analytical methods of AAS, AES, IR spectrometry |
| Describe and characterize basic extraction techniques such as dynamic headspace, SPE, SPME, UAE, MAE, SFE, ASE |
| Describe and characterize basic extraction techniques such as dynamic headspace, SPE, SPME, UAE, MAE, SFE, ASE |
| Characterize and explain the principles of chromatographic methods such as HPLC, GC, GPC, SFC |
| Characterize and explain the principles of chromatographic methods such as HPLC, GC, GPC, SFC |
| Skills |
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| Perform sample decomposition |
| Perform sample decomposition |
| Evaluate peak areas in HPLC |
| Evaluate peak areas in HPLC |
| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Analysis of educational material |
| Analysis of educational material |
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Recommended literature
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DELL´AQUILLA, C., NEAL, A.L., SHEWRY, P.R. Development of a Reproducible Method of Analysis of Iron, Zinc and Phosphorus in Vegetables Digests by SEC-ICP-MS. 2020.
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KEALEY, D., HAINES, P.J. Analytical Chemistry. Oxford. 2002.
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NIELSEN, S.S. Food Analysis. 2017.
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PICO, J. Chemical Analysis of Food: Techniques and Application. .
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