Course detail
Analytical Chemistry of Foods and Natural Products I
FCH-BC_ACP1Acad. year: 2023/2024
Analytical methods in the control practice of the food industry. Methods of determination of natural food components. Basic nutrients (carbohydrates, nitrogenous substances, lipids, proteins), minor nutrients (vitamins, biogenic elements) and sensory and biologically active substances (acids, natural dyes, aromatics, nucleic acids, phenolic substances, etc.). Methods of determination of foreign and additive substances in foodstuffs.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Entry knowledge
Rules for evaluation and completion of the course
Lecture 2 hours each week is optional, control is not performed
Aims
The student will gain an overview of the use of analytical methods relevant to food production and food safety.
Study aids
Prerequisites and corequisites
Basic literature
Nielsen S.: Food Analysis (CS)
Otles S.: Handbook of food analysis instruments (CS)
Recommended reading
Elearning
Classification of course in study plans
- Programme BPCP_CHTPO Bachelor's
specialization BT , 3 year of study, winter semester, compulsory-optional
specialization CHPL , 3 year of study, winter semester, compulsory
specialization PCH , 3 year of study, winter semester, compulsory - Programme BKCP_CHTPO Bachelor's
specialization BT , 3 year of study, winter semester, compulsory-optional
specialization PCH , 3 year of study, winter semester, compulsory
specialization CHPL , 3 year of study, winter semester, compulsory
Type of course unit
Lecture
Teacher / Lecturer
Syllabus
2. Water, elemental analysis
3. Carbohydrates
4. Lipids, terpenes, steroids
5. Amino acids, peptides, proteins
6. Nucleic acids
7. Vitamins
8. Phenolic substances, polyphenols
9. Sensitizing substances
10. Additives
11. Foreign substances
Elearning