Course detail
Food Analysis II
FCH-MC_ACP2Acad. year: 2021/2022
Contemporary hot issue of food analysis covers: Safety of food consumption from point of view of an undesirable contaminants of inorganic and organic origin. The field of study with addition covers occurence of toxins and hormones, dangerous diseases of BSE, parasitic, bacterial and virus origin and their detection; genitically modified food, authenticity and falsification of food, detection methods.
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Number of ECTS credits
Mode of study
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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. PCR for the identification of food ingredients
4. Spectroscopy I
5. Spectroscopy II
6. Separation Methods I
7. Separation Methods II
8. Analysis of allergens, enzyme analysis
9. Food Authenticity I
10. Food Authenticity II
11. Analysis of contaminants in food
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
Nollet, Leo M. L., Siddiqi, K. S, Fingerprinting techniques in food authentication and traceability, CRC Press, 2019, ISBN 9781138197671 (EN)
Classification of course in study plans
Type of course unit
Guided consultation in combined form of studies
Teacher / Lecturer