SubjectsSubjects(version: 953)
Course, academic year 2023/2024
  
Instrumental Methods in Food Analysis: Laboratory - M323021
Title: Laboratoř instrumentálních metod v analýze potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2020
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:0/6, 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
Level:  
Guarantor: Schulzová Věra doc. Dr. Ing.
Džuman Zbyněk Ing. Ph.D.
Class: Základní laboratoře
Interchangeability : N323053
This subject contains the following additional online materials
Annotation -
The aim of this course is to familiarize students in practice with various analytical techniques, which were theoretically lectured in previous courses. The students will learn about the modern instrumental technique and its use in analytical practice in individual exercises.
Last update: Fialová Jana (19.12.2017)
Aim of the course -

Students will be able to:

  • Utilize exercised chromatographic and other instrumental techniques in food analysis.
  • Propose a method for the determination of individual substances / groups of substances.
  • Optimize the conditions for separation and detection.

Last update: Fialová Jana (19.12.2017)
Literature -

R: Study materials for courses:

Analytical Chemistry I - D. Kealey, P. J. Haines: Analytical Chemistry, BIOS Sci. Publ., Oxford 2002, ISBN 1-85996-189-4

Food and Natural Products Analysis - http://web.vscht.cz/hajslovj/AP_sylabus.html

A: http://www.scribd.com/doc/30735048/Food-Analysis-by-HPLC-2ed-Nollet

A: Meyer V., Practical High-Performance Liquid Chromatography, Wiley 2010, ISBN-10: 0470682175

A: Nielsen S.S. (ed.)Food Analysis 4th edition, Springer, 2010, ISBN 978-1-4419-1478-1, e-zdroj VŠCHT

A: Otles S. (ed.), Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, ISBN 9781420045673, e-zdroje VŠCHT

A: Wrolstad R.E. et al., Handbook of Food Analytical Chemistry, Wiley, 2005, ISBN 9780471663782, e-zdroj VŠCHT

Last update: Schulzová Věra (13.09.2023)
Learning resources -

http://eur-lex.europa.eu/cs/index.htm

http://www.sciencedirect.com/science/book/9780121366407

Commercial firm literature

Last update: Schulzová Věra (13.09.2023)
Requirements to the exam -

Within the syllabus

Last update: Schulzová Věra (22.01.2018)
Syllabus -

1. Introduction, organizational issues, work safety

2. Instrumental methods in food analysis

3. Gas chromatography (GC-MS/MS)

4. Gas chromatography (GC/QTOF)

5. Ion selective electrodes (ISE)

6. High Performance Liquid Chromatography (HPLC/DAD)

7. High Performance Liquid Chromatography (HPLC/ELD)

8. High performance liquid chromatography (U-HPLC/HRMS)

9. Atomic Absorption Spectrophotometry (AAS)

10. Testing biological activity with a robotic station

11. Bioanalytical assays (BIO-SBDs)

12. Electromigration methods (EM)

Last update: Schulzová Věra (13.09.2023)
Registration requirements -

Analytical Chemistry, Food and Natural Products Analysis: Laboratory

Last update: Fialová Jana (19.12.2017)
Course completion requirements -

Completed all laboratory tasks (with the exception of a maximum of two absences excused by a doctor), all protocols elaborated and submitted

Last update: Fialová Jana (19.12.2017)
Teaching methods
Activity Credits Hours
Účast v laboratořích (na exkurzi nebo praxi) 4 112
4 / 4 112 / 112
 
VŠCHT Praha