angličtina

Pouze domovské fakulty

Knowledge of both qualitative and quantitative analytical chemistry with a special focus on instrumental methods is supposed. The discipline furthermore exploits knowledge acquired particularly in biochemistry, microbiology and food technology. Theoretical principles already explained within the courses of physical, inorganic and organic chemistry and physics are exploited as well.

Course ends with written examination and its answer report is talked over during an oral examination with complementing questions.

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The aim of the course is to sort, couple and develop the knowledge of analytical chemistry, biology, inorganic/organic chemistry and biochemistry focused on inspection practice of foodstuff industry and food analysis. The course covers analytical methods for determination of natural component of foodstuffs (saccharides, nitrogen compounds - proteins, lipids), minor nutritive components (vitamins, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavor compound, tannins et al.). Methods of determination of extraneous substances - polluting matter of foodstuffs (contaminants), adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation are based on an evaluation of their organoleptic properties by sense organs.
After passing this course, the student acguires the knowledge of analysis of substances important for food production and safety. Modern methods of sample preparation and principles of analytical methods used in food analysis are also part of this overview. Methods are assessed with respect to their use and advantages and disadvantages for particular kinds of important analytes.

Davídek J. a kol.: Laboratorní příručka analýzy potravin., SNTL, Praha 1977 (CS)
Multon J.- L.: Analysis of food constituents. J. Wiley, New York 1997 (EN)
Pomeranz Y., Meloan C.E.: Food Analysis - Theory and Practise, 3rd Ed., ITP, New York 1994 (EN)
Príbela A.: Analýza potravín., STU, Bratislava 1991 (CS)

Nollet L.M.L: Handbook of Food Analysis. Vol.1, Vol.2, Marcel Dekker, New York 1996 (EN)