Course: Basics of Instrumental Methods in Food Analysis

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Course title Basics of Instrumental Methods in Food Analysis
Course code TUIOZP/TP4ZI
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Janovský Petr, Ing. Ph.D.
  • Šenkárová Lenka, Ing. Ph.D.
  • Rouchal Michal, doc. Ing. Ph.D.
  • Kimmel Roman, Ing. Ph.D.
Course content
1. Introduction to instrumental analysis, preparation of samples for analysis. 2. Data processing and evaluation, extraction, SPE. 3. Electroanalytical methods (potentiometry, polarography, voltammetry, conductometry, coulometry). 4. Electromigration methods (electrophoresis, isotachophoresis, isoelectric focusing). 5. Introduction to spectral methods, AES. 6. AAS, XRF. 7. UV-VIS, Fluorescence spectrometry. 8. IR, Raman spectrometry. 9. NMR, Nephelometry, Turbidimetry, Refractometry, Interferometry. 10. Mass spectrometry (MS). 11. Introduction to chromatography, TLC. 12. HPLC, UPLC, GPC. 13. IEC, affinity and chiral chromatography, GC. 14. SFC, quantitative and qualitative chromatography.

Learning activities and teaching methods
  • Participation in classes - 56 hours per semester
  • Home preparation for classes - 34 hours per semester
  • Preparation for course credit - 15 hours per semester
  • Preparation for examination - 15 hours per semester
learning outcomes
Knowledge
describe sample preparations for analysis
describe sample preparations for analysis
list and explain the principle of the electroanalytical method
list and explain the principle of the electroanalytical method
list and explain the principle of the electromigration method
list and explain the principle of the electromigration method
list and explain the principle of spectral methods
list and explain the principle of spectral methods
list and explain the principle of separation methods
list and explain the principle of separation methods
Skills
familiarization with individual devices
familiarization with individual devices
teaching methods
Knowledge
Lecturing
Lecturing
Dialogic (Discussion, conversation, brainstorming)
Dialogic (Discussion, conversation, brainstorming)
Skills
Simple experiments
Simple experiments
Practice exercises
Practice exercises
assessment methods
Knowledge
Analysis of works made by the student (Technical products)
Analysis of works made by the student (Technical products)
Oral examination
Oral examination
Grade (Using a grade system)
Grade (Using a grade system)
Recommended literature
  • Holzbecher, Z., Churáček, J. Analytická chemie. Praha : SNTL, 1987.
  • RUBINSON, K.A. Contemporary Instrumental Analysis.. Upper Saddle River: Prentice Hall, 2000. ISBN 137907265.
  • SKOOG, D. Fundamentals of analytical chemistry, 9th ed.. Belmont: Brooks/Cole Cengage Learning, 2014. ISBN 978-0-495-55828-6.
  • Willard, H. H. Instrumental methods of analysis. Belmont : Wadsworth Publishing, 1988. ISBN 0534081428.
  • ZÁRUBA, K. Analytická chemie. Praha: VŠCHT Praha, 2016. ISBN 978-80-7080-950-1.


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