SubjectsSubjects(version: 955)
Course, academic year 2023/2024
Food Analysis and Control: Laboratory - B323009
Title: Laboratoř analýzy potravin v kontrolní praxi
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021 to 2023
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:0/4, MC [HT]
Capacity: unknown / unlimited (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Additional information:
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Hrbek Vojtěch doc. Ing. Ph.D.
Class: Základní laboratoře
Interchangeability : N323011
This subject contains the following additional online materials
Annotation -
The aim of this subject is to explain to students whole analytical procedure in general. Analytical procedure includes at the first step selection of relevant parameters (e.g. analytes which should be determined, in case of concrete task is not assigned to the analytical laboratory, e.g. as a quality control of the selected commodity on the Czech market - without any specification) which are using for achieving the analytical tasks (quality evaluation). The second step represents the selection of siutable analytical methods and validation procedure and third step is the data processing (i.e.basic statistical processing of analytical results) and providing relevant conclusions. To achieve of this goal, the individual working groups firstly solve laboratory projects focused always on only one of the parts of the analytical process (for example, the validation of the analytical method). As part of subsequent presentations, the individual working groups will informed other students with their results (but also with the process of solving the assigned task and with relevant theoretical knowledge). Classification of the subject is mainly based on the elaboration of a individual homework (project), where individual students solve a task (example etc.), that was not part of their laboratory project (i.e. it was part of a laboratory project of another working group).
Last update: Hrbek Vojtěch (24.01.2018)
Aim of the course -

Students will be able to:

Under the leadership to realize all the stages of the entire analytical process carried out in the laboratory of food analysis (from the assignment of the task to analytical laboratory and the related specifications of the analytes, to the evaluation of the results and to provide of the relevant conclusions).

Last update: Hrbek Vojtěch (24.01.2018)
Literature -

Due to the nature of this subject, the students have to find out the necessary literature (especially the valid legislation, technical standards and other materials - according to the specific assigned tasks) by themselves.

Last update: Hrbek Vojtěch (24.01.2018)
Learning resources -

Last update: Hrbek Vojtěch (22.02.2024)
Requirements to the exam -

Final individual projects (homeworks) are related to one of the following areas of the analytical process:

  • Selection of the evaluated parameters in the quality control of the selected food commodity, mainly in connection with the valid legislation
  • Selection of the analytical method for determining the analyte
  • Validation of analytical methods
  • Basic statistical processing of the data obtained from analyzes
Last update: Hrbek Vojtěch (24.01.2018)
Syllabus -

1. Introduction, objective of the subject, organizational issues, safety issues, assignment of laboratory projects to individual working groups.

2. - 9. Solving the assigned laboratory projects by individual working groups.

10. Defense of laboratory projects of individual working groups I.

11. Defense of laboratory projects of individual working groups II.

12. Assigning of final individual projects (homeworks).

13. Preparation of final individual projects (homeworks).

14. Defense of final individual projects (homeworks).

Last update: Hrbek Vojtěch (24.01.2018)
Registration requirements -

Analysis of Foods and Natural Products

Analysis of Food and Natural Products: Laboratory

Last update: Hrbek Vojtěch (22.02.2024)
Course completion requirements -

Just one absence on lesson is allows.

Active attitude during the lesson is required.

The defence of final individual project (homework).

Last update: Hrbek Vojtěch (24.01.2018)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.1 4
Účast v laboratořích (na exkurzi nebo praxi) 2 56
Obhajoba individuálního projektu 0 1
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.6 16
Práce na individuálním projektu 0.3 7
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