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Lecturer(s)
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Škrovánková Soňa, doc. Ing. Ph.D.
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Course content
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1. Characteristics, usage, advantages and disadvantages of selected methods (chemical, physico-chemical, microbiological methods) with different detection, for the analysis of raw materials, semi-finished products, final foods and meals. 2. Characteristics, usage, advantages and disadvantages of selected methods (biological, sensory, enzyme) with different detection, for the analysis of raw materials, semi-finished products, final foods and meals. 3. Collection and preparation of samples of raw materials, semi-finished products, final foods and meals for various types of analyzes (chemical, physico-chemical, microbiological and others). 4. Sensory evaluation methods. 5. Cultivation and microscopic methods of determining the presence and identification of microorganisms in foods and meals. 6. Methods of determining water and dry matter. Definition of dry matter. 7. Methods of isolation and determination of total fat content, rancidity and fat stability determination. 8. Methods of isolation and determination of fatty acids, fat characteristics. 9. Methods of isolation and determination of amino acids and proteins. 10. Mineralization and methods of determination of individual elements. 11. Methods of isolation and determination of saccharides by physical and enzymatic methods. 12. Methods of isolation and determination of saccharides by chemical methods. 13. Methods of isolation and determination of polysaccharides. 14. Methods of isolation and determination of individual hydrophilic vitamins. 15. Methods of isolation and determination of individual lipophilic vitamins. 16. Methods of isolation and determination of aromatic and flavoring substances. 17. Methods of isolation and determination of natural and synthetic colorants. 18. Methods of isolation and determination of contaminants. 19. Methods of isolation and determination of additives.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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HÁLKOVÁ, J., RUMÍŠKOVÁ, M., RIEGLOVÁ, J. Analýza potravin, 2. vyd.. Újezd u Brna: I. Straka, 2001. ISBN 80-86494- 02-0.
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Klouda, Pavel. Moderní analytické metody. 2., upr. a dopl. vyd. Ostrava : Pavel Klouda, 2003. ISBN 80-86369-07-2.
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Kubáň, V., Kubáň, P. Analýza potravin. ES MZLU, Brno, 2007. ISBN 978-80-7375-036-7.
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Nollet L.M.L. Handbook of Food Analysis. Vol.1, Vol.2. Marcel Dekker, New York , 1996.
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PRÍBELA, A. Analýza potravín. Bratislava : STU, 1991.
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