Course detail
Food Analysis
FCH-DAO_ANPAcad. year: 2023/2024
Analytical methods in the control of food-processing industry. Methods of determination of natural components of foodstuffs. Essential nutrients (saccharides, nitrogen matters - proteins, lipides), minor nutritive components (vitamines, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavoury compounds, tannins et al.). Methods of determination of extraneous substances (contaminants), substances adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation based on the evaluation of their organoleptic properties by sense organs.
Language of instruction
Mode of study
Guarantor
Entry knowledge
Rules for evaluation and completion of the course
Individual consultations.
Aims
Study aids
Prerequisites and corequisites
Basic literature
Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira: Methods in Food Analysis. CRC Press, 2014 (EN)
Recommended reading