Course detail
Analytical chemistry of natural products II
FCH-MC_ACPL2Acad. year: 2022/2023
The course deals with techniques of sample preparation for analysis and describes in detail modern instrumental techniques for the analysis of natural substances.
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Number of ECTS credits
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Assesment methods and criteria linked to learning outcomes
Course curriculum
2. DNA analysis for the identification of animal / plant substances
3. Bioanalytical methods
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
12. Practical part
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
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Prerequisites and corequisites
Basic literature
Crouch, Stanley; West, Donald; Holler, F; Skoog, Douglas A.. Analytická chemie, VSCHT Praha, 2021, ISBN: 978-80-7592-043-0 (CS)
Recommended literature
Nollet, L.M. L., Siddiqi, K. S: Fingerprinting techniques in food authentication and traceability, CRC Press, 2019, ISBN 9781138197671 (EN)
Elearning
Classification of course in study plans
Type of course unit
Lecture
Teacher / Lecturer
Guided consultation in combined form of studies
Teacher / Lecturer
Elearning