Course detail
Food Analysis II
FCH-MC_ACP2Acad. year: 2018/2019
The course includes the following current issues of current food analysis: Food safety from the point of view of occurrence of undesirable contaminants of inorganic and organic origin including toxins and hormonal preparations. Authenticity and counterfeiting of food, methods used and European legislation.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
2. DNA analysis for the identification of animal / plant substances in food
3. The use of spectroscopic techniques for the study of food authenticity
4. Using separation techniques to study food authenticity
5. Analysis of allergens, enzyme analysis, analysis of contaminants in food
6. Use of isotopic analysis to study food authenticity
7. Practical part (excursion, ketchup analysis, analysis of honey)
8. Practical part
9. Practical part
10. Practical part
11. Practical part
12. Practical part
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
Classification of course in study plans