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Last update: TAJ323 (23.08.2013)
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Last update: TAJ323 (28.08.2013)
Students will be able to understand:
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Last update: KNOBLOCL (17.12.2015)
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. A: Food Analytical Methods, elektronický časopis, Springer, ISSN 1936-976X, e-zdroj VŠCHT. |
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Last update: TAJ323 (28.08.2013)
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: TAJ323 (23.08.2013)
The basic knowledge of analytical chemistry and food chemistry. |
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Last update: TAJ323 (23.08.2013)
Analytical chemistry I |
Teaching methods | ||||
Activity | Credits | Hours | ||
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 | 0,5 | 14 | ||
4 / 4 | 112 / 112 |
Coursework assessment | |
Form | Significance |
Examination test | 60 |
Oral examination | 40 |