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Last update: Kubová Petra Ing. (16.04.2018)
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Last update: Kubová Petra Ing. (16.04.2018)
Students will be able to understand:
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Last update: Kubová Petra Ing. (16.04.2018)
A: Nielsen S.S. (ed.)Food Analysis 4th edition, Springer, 2010, ISBN 978-1-4419-1478-1, e-zdroj VŠCHT. A: Otles S. (ed.), Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, ISBN 9781420045673, e-zdroje VŠCHT. A: Wrolstad R.E. et al., Handbook of Food Analytical Chemistry, Wiley, 2005, ISBN 9780471663782, e-zdroj VŠCHT. A: Food Analytical Methods, elektronický časopis, Springer, ISSN 1936-976X, e-zdroj VŠCHT. |
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Last update: Kubová Petra Ing. (16.04.2018)
http://web.vscht.cz/hajslovj/AP_sylabus.html |
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Last update: Kubová Petra Ing. (16.04.2018)
Within the extent of the syllabus. |
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Last update: Kubová Petra Ing. (16.04.2018)
1. Introduction, optimization of performance characteristics of analytical methods. 2. Water. 3. Aminoacids, peptides. 4. Proteins. 5. Saccharides. 6. Polysaccharides. 7. Lipids. 8. Compounds accompanying lipids. 9. Minerals. 10. Vitamins. 11. Flavour significant compounds. 12. Natural biologically active compounds. 13. Food additives, contaminants. 14. Case studies, summary. |
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Last update: Kubová Petra Ing. (16.04.2018)
The basic knowledge of analytical chemistry and food chemistry. |
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Last update: Kubová Petra Ing. (16.04.2018)
Analytical chemistry I |
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Last update: Kubová Petra Ing. (16.04.2018)
Successful completion of two tests, (i) control test within the lectures and (ii) test of chemical calculations withi seminars.
Successful completion of written and oral exams. |