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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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1. Principle and use of extraction instrumental methods in food analysis. 2. Division of instrumental methods and their use in individual areas of food analysis. 3. Principle and use of spectrophotometric methods in food analysis. 4. Chromatographic methods - division, basic principles and their use in individual areas of AP. 5. Instrumental methods used to determine carbohydrates - principles and description. 6. Instrumental methods for AMK and protein determination - principles and description. 7. Instrumental methods for determination of lipid fractions and fatty acids - principles and description. 8. Instrumental methods used for the determination of vitamins - principles and description. 9. Instrumental methods used for determination of mineral elements. 10. Principle of methods for determining organic contaminants - in food (PAHs, PCBs, pesticides). 11. Principle and use of methods for determining aromatic substances by separation methods in food analysis. 12. Principle and use of mass spectrometry methods in food analysis 13. Gas and liquid chromatography - principle, used techniques and their applications. 14. Instrumental methods used for the analysis of organic acids - principles and description. 15. Instrumental methods used for the analysis of natural dyes - principles and description. 16. Principle and use of nuclear magnetic resonance in food analysis.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| learning outcomes |
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| Knowledge |
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| To characterize the use of extraction methods in food analysis |
| To characterize the use of extraction methods in food analysis |
| Describe the distribution and use of instrumental methods of analysis in the food industry |
| Describe the distribution and use of instrumental methods of analysis in the food industry |
| Describe the principles and use of spectrophotometric methods in the field of food analysis |
| Describe the principles and use of spectrophotometric methods in the field of food analysis |
| Describe the principles and use of chromatographic methods in the field of food analysis |
| Describe the principles and use of chromatographic methods in the field of food analysis |
| Characterize instrumental methods for determining nutritional and biologically active substances in food |
| Characterize instrumental methods for determining nutritional and biologically active substances in food |
| teaching methods |
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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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DAVÍDEK, J. a kol. Laboratorní příručka analýzy potravin. Praha: SNTL, 1981.
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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 P. Moderní analytické metody. nakl. Pavel Klouda, 2.vyd., Ostrava, 2003. ISBN 80-86369-07-2.
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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 978-1-4615-6998-5.
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PRÍBELA, A. Analýza potravin.. Bratislava: STU, 1991. ISBN 80-227-0398-2.
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VELÍŠEK J. Chemie potravin. Ossis, Tábor, 1999. ISBN 80-902391-5-3.
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