SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Special analysis of food and natural products - AP323010
Title: Special analysis of food and natural products
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: winter
Points: winter s.:0
E-Credits: winter s.:0
Examination process: winter s.:
Hours per week, examination: winter s.:3/0 other [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type: doctoral
Guarantor: Koplík Richard prof. Dr. Ing.
Poustka Jan prof. Dr. Ing.
Interchangeability : P323010
Annotation -
Last update: Pátková Vlasta (15.11.2018)
The course is aimed at the knowledge expansion of the principles and applications of modern methods of sample preparation and instrumental methods in food analysis. The lectures are divided into two parts: 1 Technical: a) sampling and sample preparation, b) separation, spectrometric and electrochemical methods; 2 Application: characterization and analysis of selected food components.
Aim of the course -
Last update: Pátková Vlasta (15.11.2018)

Students will be able to:

Understand principles of sample preparation methods and their applications in food analysis.

Understand principles of instrumental methods (chromatography, electromigration methods, spectrometric methods) and their applications in food analysis.

Understand characteristics and analysis of peptides, proteins, phenols, flavonoids, organic acids, alkaloids, additives, contaminants and nanoparticles.

Literature -
Last update: Pátková Vlasta (15.11.2018)

R: Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1

R: Wilson R.H., Spectroscopic Techniques for Food Analysis, Wiley-Interscience, 1994, ISBN 047118554X

R: Wang J., Analytical Electrochemistry, VCH, Weiheim, New York, 1994, ISBN 1-56081-575-2

A: Kellner R. et al., Analytical Chemistry, The Approved Text to the FECS Curriculum Analytical Chemistry, Wiley - VCH, 1998, ISBN 3527288813

A: Silverstein R.M., Spectrometric Identification of Organic Compounds, 7th edition, Wiley, 2005, ISBN 978-0-471-39362-7

A: Pavia D.L. et al, Introduction to Spectroscopy 4th edition, Brooks/Cole Belmont, CA, USA, 2009, ISBN 978-0-495-11478-9

A: Belitz H.-D., Grosch W., Schieberle P., Food Chemistry, 4th ed., Springer-Verlag, Berlin 2009 (available as an e-book in the library of ICT Prague, ISBN 9783540699347)

A: Otles S., Methods of Analysis of Food Components and Additives, CRC Press, 2005 (available as an e-book in the library of ICT Prague, ISBN 9780203503751)

Learning resources -
Last update: Pátková Vlasta (15.11.2018)

Course outlines: http://web.vscht.cz/poustkaj; http://web.vscht.cz/koplikr

Teaching methods -
Last update: Pátková Vlasta (15.11.2018)

Lectures, consultations, self-study.

Requirements to the exam -
Last update: Pátková Vlasta (15.11.2018)

No requirements.

Syllabus -
Last update: Pátková Vlasta (15.11.2018)

1. Analytical process, analytical method, analytical procedure, performance characteristics

2. Laboratory techniques and procedures of sample handling

3. Gas chromatography, liquid chromatography; electromigration methods

4. Mass spectrometry

5. Molecular absorption spectrometry - UV/VIS; infrared spectrometry

6. Nuclear magnetic resonance spectrometry (NMR)

7. Atomic spectrometry

8. Electrochemical methods - potentiometry, conductometry, voltammetry, amperometry

9. Methods of analysis of peptides, proteins; phenols; flavonoids; alkaloids; organic acids

10. Methods of analysis of additives; nanomaterials; contaminants

Entry requirements -
Last update: Pátková Vlasta (15.11.2018)

Basic knowledge of the fields: analytical chemistry, food chemistry.

Registration requirements -
Last update: Pátková Vlasta (15.11.2018)

No requirements.

Course completion requirements -
Last update: Pátková Vlasta (15.11.2018)

Exam - written test.

 
VŠCHT Praha