SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Analysis of food, natural products and environmental compartments - D323031
Title: Analýza potravin, přírodních produktů a složek prostředí
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2012
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Hajšlová Jana prof. Ing. CSc.
Poustka Jan prof. Dr. Ing.
Annotation -
Last update: Hajšlová Jana prof. Ing. CSc. (14.04.2014)
The teaching process within the course Analysis of food, natural products and environmental compartments is based on the knowledge obtained earlier within the courses concerned with analytical chemistry and food chemistry. In the first phase, the systems supporting quality of generated analytical data will be discussed, both at the level of routine / control analyses and within the frame of research activities. Attention will be also paid to the sampling strategies. In the next phase, the both ´classic´ and, above all, modern strategies employed for analysis of basic food components represented by water, minerals and other macronutrients such as lipids, proteins and/or carbohydrates. The subject of discussion will be also analytical methods dedicated for determination of vitamins and other nutritionally important components, flavor significant compounds, natural toxins and various groups of food contaminants.
Aim of the course -
Last update: Hajšlová Jana prof. Ing. CSc. (14.04.2014)

Students will be able to understand:

  • conditions needed for supporting quality of generated data
  • assessemt of method performance characteristics
  • select suitable method for various groups of contaminants
  • select suitable either instrumental or bioanalytiocal method

Literature -
Last update: Hajšlová Jana prof. Ing. CSc. (13.04.2014)

Food Analysis (S. Suzanne Nielsen, editor), Springer, 2010

ISBN: 978-1-4419-1477-4 (Print) 978-1-4419-1478-1 (Online)

Food Analysis Laboratory Manual (S. Suzanne Nielsen, editor), Springer, 2010

ISBN: 978-1-4419-1462-0 (Print) 978-1-4419-1463-7 (Online)

Syllabus -
Last update: Hajšlová Jana prof. Ing. CSc. (18.04.2014)

Identification of current trends in food analysis, relationship to legislation requirements

Validation of analytical methods, requirements related to accreditation

Modern strategies of macrionutrients analysis, crtical comparison with ´classic´ approaches

Analysis of vitamins and other important biologically active compoubds including flavor significant components

Determination of natural toxins and process contaminnts

Analysis of pestickde residues, residues of veterinary drugs and environmental contaminants

Critical assessment of application potential of instrumental and biolanalytical techniques

Registration requirements -
Last update: Hajšlová Jana prof. Ing. CSc. (13.04.2014)

Basic knowledge of:

  • food chemistry
  • analytical chemistry
Course completion requirements -
Last update: Hajšlová Jana prof. Ing. CSc. (14.04.2014)

The successful completion of the course is based on a written test ,alternatively, an oral examination.

 
VŠCHT Praha