SubjectsSubjects(version: 853)
Course, academic year 2019/2020
  
Analysis of Food and Natural Products: Laboratory - N323003
Title: Laboratoř analýzy potravin a přírodních produktů
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: both
Points: 3
E-Credits: 3
Examination process:
Hours per week, examination: 0/5 MC [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:  
Additional information: http://web.vscht.cz/kohoutkj/ předmět je vyučován pouze v zimním semestru
Note: deregister from the exam date if a requisite was not fulfilled
you can enroll for the course in winter and in summer semester
Guarantor: Kohoutková Jana Ing. Ph.D.
Poustka Jan prof. Dr. Ing.
Pre-requisite : {prerekvizita pro laboratoř z analýzy potravin}
Annotation -
Last update: Poustka Jan prof. Dr. Ing. (16.07.2013)
Laboratory exercises are focused on the application of modern methods of analysis of selected components of the food used in everyday practice. The content of each exercise is in line with the current requirements of routine food analysis; however the tasks reflecting the most recent trends are also included. Students perform measurements on devices and equipment to gain experience with the practical realization of analytical procedures, data evaluation and subsequent processing into the desired form in accordance with legislative requirements.
Aim of the course -
Last update: TAJ323 (12.12.2013)

Students will be able to:

  • Carry out the practical realization of the methods applied for the determination of basic food ingredients.
  • Operate devices and equipment in accordance with the requirements of the realization of analytical methods in food analysis.
  • Evaluate and interpret measured data and then to process them into the desired form in accordance with legislative requirements.
Literature -
Last update: Kohoutková Jana Ing. Ph.D. (19.01.2018)

R: Otles S. (ed.): Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, e-zdroje VŠCHT; ISBN 9781420045666

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

A: Food Analytical Methods, elektronický časopis, Springer, e-zdroj VŠCHT; ; ISSN 1936-976X

Learning resources -
Last update: TAJ323 (23.08.2013)

http://web.vscht.cz/kohoutkj/

http://web.vscht.cz/poustkaj/

http://web.vscht.cz/hajslovj/

Syllabus -
Last update: TAJ323 (28.08.2013)

1. Introductory briefing: Operating instructions, health and safety at work, fire protection, verification of knowledge - writtern test.

2. Determination of total nitrogen in food and crude protein calculation (Kjeldahl method).

3. Determination of fat and its quality evaluation (methods: Soxhlet, titration).

4. Determination of fatty acids (method: Gas chromatography with flame ionization detection).

5. Determination of monosaccharides and oligosaccharides (method: titration after inversion).

6. Determination of starch content (method: polarimetry).

7. Determination of mineral elements (methods: atomic absorption spectrometry, spectrophotometry, titration).

8. Determination of vitamins, caffeine, antioxidants and preservatives (method: liquid chromatography with UV detection).

9. Determination of volatile compounds - proof of food adulteration(method: gas chromatography with mass spectrometric detection).

10. Determination of monosaccharides and oligosaccharides (method: HPLC with refractometric detection and evaporative light scattering detection).

11. Image analysis in food quality evaluation(method: mathematical-statistical analysis of image dates).

12. Optional exercise [I, II, III].

13. Alternative terms.

14. Control test, laboratory cleaning.

Entry requirements -
Last update: Poustka Jan prof. Dr. Ing. (16.07.2013)

Fulfilled examination in Analytical Chemistry I (N402002)

At least 10 students for the Laboratory course opening are required.

In the case of an alternative date announcement (10-12 students during summer examination period) in addition to fulfilled examination in Analytical Chemistry I the fulfilled examination in Food and Natural Products Analysis is required. Priority is given to students who fulfilled examination in Analytical Chemistry I in the period after the regular term of the Laboratory course.

Registration requirements -
Last update: TAJ323 (23.08.2013)

Food Chemistry a Analytical Chemistry I

Course completion requirements -
Last update: Poustka Jan prof. Dr. Ing. (16.07.2013)

The fulfillment of all tasks (except for doctor excused - only for two jobs) - minimum protocols grade: E, written midterm test (required)

Teaching methods
Activity Credits Hours
Účast v laboratořích (na exkurzi nebo praxi) 2,6 72
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,4 12
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 10
Report from individual projects 60
Continuous assessment of study performance and course -credit tests 30

 
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