Course: Instrumental Methods of Food Analysis

« Back
Course title Instrumental Methods of Food Analysis
Course code TUACHP/TWPI4
Organizational form of instruction no contact
Level of course Doctoral
Year of study not specified
Semester Winter and summer
Number of ECTS credits 0
Language of instruction Czech
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Sumczynski Daniela, doc. Ing. Ph.D.
Course content
- Principles of representative sampling and preparation of samples for measurement to ensure the quality of measured data. - The most important analytical methods used in the food industry. - Optical methods - AAS, AES, MAS and NIRS spectrometry. - Electrochemical methods - dissolvent and adsorptive voltametry. - Separation methods. - Gas and liquid chromatography. - Electromigration methods. - Mass spectrometry. - Combined methods (HPLC-MS, GC-MS, CZE-MS, ICP-MS). - Inorganic trace analysis. - Analytical chemistry of natural organic substances. - Analytical chemistry of additives and contaminants. - Analytical chemistry of majority constituents. - Special methods for the analysis and evaluation of food (NMR, EPR, ELISA, RIA, PCR).

Learning activities and teaching methods
Methods for working with texts (Textbook, book), Individual work of students
  • Preparation for examination - 50 hours per semester
prerequisite
Knowledge
Good knowledge of analytical and physical chemistry.
Good knowledge of analytical and physical chemistry.
learning outcomes
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
teaching methods
Methods for working with texts (Textbook, book)
Methods for working with texts (Textbook, book)
Individual work of students
Individual work of students
Skills
Individual work of students
Individual work of students
Practice exercises
Practice exercises
assessment methods
Knowledge
Oral examination
Oral examination
Recommended literature
  • Inductively coupled plasma mass spectrometry handbook. 1st pub. Oxford : Blackwell ; Boca Raton, FL : CRC Press, 2005. ISBN 1-4051-0916-5.
  • Eckschlager, K., Horsák, I., Kodejš, Z. Vyhodnocování analytických výsledků a metod. 224 s. Praha, SNTL/ALFA, 1980.
  • Holzbecher, Z., Churáček, J. Analytická chemie. Praha : SNTL, 1987.
  • Churáček, J. et al. Analytická separace látek. 384 s. Praha, SNTL, 1990.
  • Kealey, D., Haines, P.J. Analytical Chemistry. Oxford, BIOS Sci. Publ., 2002.
  • Kellner, R. et al. Analytical Chemistry. Weinheim, Wiley-VCH, 1998.
  • Kinston H. M., Jassie L. Introduction to microwave sample preparation. ACS, Washington DC, 1988.
  • Kubáň, Vlastimil. Analýza potravin. Vyd. 1. V Brně : Mendelova zemědělská a lesnická univerzita, 2007. ISBN 978-80-7375-036-7.
  • Montaser A., Golightly D.W. Inductively Coupled Plasmas in Analytical Atomic Spectrometry. 2nd ed., VCH New York, 1992. ISBN 1-56081-514-0.
  • Pomeranz Y., Meloan C.E. Food Analysis - Theory and Practise, 3rd Ed. New York , 1994.
  • Skoog, D. A., Leary, J. J. Principles of Instrumental Analysis, 4th Ed., Sanders Coll. Publ. Philadelphia, 1992.
  • Skoog, D.A. et al. Fundamentals of Analytical Chemistry. Sounders College Publ., 1996, 423 pp. Philadelphia, 1996.
  • Szpunar, Joanna. Hyphenated techniques in speciation analysis. Cambridge : RSC, 2003. ISBN 0-85404-545-7.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester