Course detail
Food Analysis
FCH-DCO_ANPAcad. year: 2019/2020
Analytical methods in control practice of food industry with focus on spectroscopic and chromatographic methods.
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. Sampling in food analysis,
3. Application of HPLC in food analysis
4. Application of GC in food analysis
5. Application of spectroscopic methods in food analysis
6. Immunochemical analysis
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
PICÓ, I.: Food toxicants analysis, Elsevier,The Netherlands,2007, 762pp. ISBN: 978-0-444-52843-8
LEES, M.: Food authenticity and traceability, CRC Press, 2003, ISBN: 978-0-8493-1763-7
Recommended reading
Classification of course in study plans
- Programme DPAP_CHTP Doctoral
branch DPAO_CHTP , 1 year of study, winter semester, compulsory-optional
- Programme DPCP_CHTP Doctoral
branch DPCO_CHTP , 1 year of study, winter semester, compulsory-optional
- Programme DKCP_CHTP Doctoral
branch DKCO_CHTP , 1 year of study, winter semester, compulsory-optional