Detail předmětu
Food Analysis II
FCH-MA_ACP2Ak. rok: 2023/2024
The course includes the following current issues of current food analysis: Food safety in terms of the occurrence of unwanted contaminants of inorganic and organic origin, including microbial contamination, food adulteration, food authenticity, food traceability, sample preparation for analysis, application of instrumental and chemical methods in food analysis. The content of the supplementary exercise is work with valid legislation and technical standards. Students are also introduced to real problems occurring in the laboratory dealing with food analysis and are introduced to the principles of interpretation and processing of measured data.
Jazyk výuky
Počet kreditů
Garant předmětu
Zajišťuje ústav
Nabízen zahraničním studentům
Vstupní znalosti
Pravidla hodnocení a ukončení předmětu
o be awarded credit, it is necessary to write a credit test with a minimum score of 50.The course ends with successful completion of the oral exam. During the oral exam, the student will be asked one question from the field of study in accordance with the course outline. The student's level of knowledge and ability to respond to assigned questions will be assessed. The evaluation of the exam corresponds to the ECTS system.
Attendance at lectures is not mandatory, participation in exercises is not mandatory.
Učební cíle
The aim of the course is to sort, connect and develop knowledge from the fields of biology, biochemistry, inorganic, organic and theoretical analytical chemistry and to apply this knowledge within the control practice of the food industry and food inspection. The subject mainly discusses the principles and applications of modern analytical methods for verifying the quality and health safety of food, and especially methods for verifying the authenticity of food and methods used to detect food adulteration.
The graduate of the course will gain a broader overview of the problems associated with food production. The overview includes newly developed sample preparation procedures and promising methods of analysis, including the advantages and disadvantages of individual procedures and methods for selected important groups of analytes.
Základní literatura
Doporučená literatura
Lees M.: Food authenticity and tracebility. CRC Press, Woodhead Pub., New York 2003. (EN)
Pico Y.: Food toxicants analysis: Techniques, strategies and development. Elsevier, Amsterdam 2007. (EN)
Zařazení předmětu ve studijních plánech
- Program NPAP_ENVI magisterský navazující 1 ročník, letní semestr, povinný
- Program NPCP_PCHBT magisterský navazující 1 ročník, letní semestr, povinný
Typ (způsob) výuky
Přednáška
Vyučující / Lektor
Osnova
The aim of the course is to sort, connect and develop knowledge from the fields of biology, biochemistry, inorganic, organic and theoretical analytical chemistry and to apply this knowledge within the control practice of the food industry and food inspection. The subject mainly discusses the principles and applications of modern analytical methods for verifying the quality and health safety of food, and especially methods for verifying the authenticity of food and methods used to detect food adulteration.
The content of the supplementary exercise is work with valid legislation and technical standards. Students are also introduced to real problems occurring in the laboratory dealing with food analysis and are introduced to the principles of interpretation and processing of measured data.
1. Introduction to the study
2. Quality control in the analytical laboratory
3. Overview of analytical methods
4. Sample preparation for analysis
5. Vegetables and fruits
6. Starchy foods
7. Foods with a high protein content
8. Fats and oils
9. Foods with a high sugar and salt content
10. Soft drinks
11. Alcoholic beverages
12. Contaminants in food
13. Isotope analysis