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Last update: Fialová Jana (18.12.2017)
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Last update: Fialová Jana (18.12.2017)
Students will be able to understand:
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Last update: Pulkrabová Jana prof. Ing. Ph.D. (17.09.2023)
A: Nielsen S.S. (ed.) Food Analysis, 5th edition, Springer International Publishing 2017, corrected publication 2019, ISSN 1572-0330, ISSN 2214-7799 (electronic), ISBN 978-3-319-45774-1, ISBN 978-3-319-45776-5 (eBook), DOI 10.1007/978-3-319-45776-5, e-zdroj VŠCHT A: Nollet L.M.L, Toldrá F. (ed.) Handbook of Food Analysis , 3rd. Edition, CRC Press, Taylor & Francis Group, ISBN 978-1-4822-9784-3 (eBook-PDF), e-zdroj VŠCHT A: Food Analytical Methods, elektronický časopis, Springer, ISSN 1936-976X, e-zdroj VŠCHT |
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Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)
Within the extent of the syllabus. |
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Last update: Fialová Jana (18.12.2017)
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: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)
The basic knowledge of analytical chemistry and food chemistry. |
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Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)
Analytical chemistry I |
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Last update: Pulkrabová Jana prof. Ing. Ph.D. (17.09.2023)
Successful completion of the test of chemical calculations within seminars.
Successful completion of written and oral exams. |
Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0.5 | 14 | ||
Účast na přednáškách | 1 | 28 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 1 | 28 | ||
Příprava na zkoušku a její absolvování | 1.5 | 42 | ||
Účast na seminářích | 1 | 28 | ||
5 / 5 | 140 / 140 |