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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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unspecified
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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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