SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Special Food Analysis - M323015
Title: Speciální analýza potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:3/0 Ex [hours/week]
Capacity: 30 / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Master's (post-Bachelor)
Additional information: http://web.vscht.cz/poustkaj
Guarantor: Koplík Richard prof. Dr. Ing.
Poustka Jan prof. Dr. Ing.
Interchangeability : AM323015, N323034
Is interchangeable with: AM323015
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (19.12.2017)
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: Poustka Jan prof. Dr. Ing. (30.01.2018)

Students will be able to:

  • Understand principles of sample preparation methods and their applications in food analysis.
  • Understand principles of instrumental 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: Fialová Jana (19.12.2017)

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: Milata V., Segla P., Vybrané metódy molekulovej spektroskopie, Slovenská technická univerzita, Bratislava, 2007, ISBN 978-80-227-2618-4.

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: Poustka Jan prof. Dr. Ing. (30.01.2018)

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

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

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

Requirements to the exam -
Last update: Vlčková Martina Ing. (02.02.2018)

Within the extent of the syllabus.

Syllabus -
Last update: Poustka Jan prof. Dr. Ing. (30.01.2018)

1. Analytical process, analytical procedure, performance characteristics

2. Laboratory techniques of sample handling

3. Chromatographic separation - preparative and analytical methods

4. Electromigration separation - preparative and analytical methods

5. Hyphenation of separation methods and mass spectrometry

6. Molecular absorption spectrometry - UV/VIS

7. Infrared spectrometry

8. Nuclear magnetic resonance spectrometry

9. Methods of atomic spectrometry

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

11. Methods of peptides and proteins analysis

12. Methods of phenols and flavonoids analysis

13. Methods of alkaloids and organic acids analysis

14. Methods of additives including nanomaterials and contaminants analysis

Registration requirements -
Last update: Poustka Jan prof. Dr. Ing. (30.01.2018)

Analytical Chemistry A; Analysis of Foods and Natural Products

Course completion requirements -
Last update: Poustka Jan prof. Dr. Ing. (30.01.2018)

Successful completion of a written examination.

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,5 14
Účast na přednáškách 1,5 42
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
Příprava na zkoušku a její absolvování 1,5 42
4 / 4 112 / 112
Coursework assessment
Form Significance
Examination test 100

 
VŠCHT Praha