SubjectsSubjects(version: 863)
Course, academic year 2019/2020
  
Instrumental Methods in Food Analysis: Laboratory - N323053
Title: Laboratoř instrumentálních metod v analýze potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2018
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:0/6 MC [hours/week]
Capacity: unknown / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Guarantor: Schulzová Věra doc. Dr. Ing.
Annotation -
Last update: Schulzová Věra doc. Dr. Ing. (08.07.2013)
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.
Aim of the course -
Last update: TAJ323 (16.08.2013)

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.

Literature -
Last update: Schulzová Věra doc. Dr. Ing. (03.07.2013)

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: Weston A., Brown P.R, HPLC and CE: Principles and Practice, Amazon 1997, ISBN-10: 0121366405

A: Pavia D.L., Lapman G.M., Kriz G.S., Vyvyan J.R., Introduction to Spectroscopy, Brooks/Cole, Belmont 2009,ISBN-13: 978-0-495-11478-9

A: Aras N.K., Ataman O.Y., Trace Element Analysis of Food and Diet, RSC, Cambridge, 2006,ISBN 0-85404-576-7

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

Learning resources -
Last update: Schulzová Věra doc. Dr. Ing. (03.07.2013)

http://sbirka.vscht.cz/

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

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

Commercial firm literature

http://web.vscht.cz/schulzov/

Syllabus -
Last update: TAJ323 (16.08.2013)

1. Introduction, organizational issues, work safety.

2. Gas chromatography.

3. Gas chromatography (GC/FID).

4. Gas chromatography (GC/MS).

5. Ion selective electrodes.

6. High performance liquid chromatography.

7. High performance liquid chromatography I (HPLC/UV).

8. High performance liquid chromatography II (special detectors).

9. Spectrophotometry I.

10. Spectrophotometry II.

11. Atomic absorption spectrophotometry.

12. Infrared spectrophotometry.

13. Image analysis.

14. Electromigration methods.

Registration requirements -
Last update: Schulzová Věra doc. Dr. Ing. (02.07.2013)

Analytical Chemistry, Food and Natural Products Analysis: Laboratory

Course completion requirements -
Last update: Schulzová Věra doc. Dr. Ing. (02.07.2013)

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

Teaching methods
Activity Credits Hours
Účast v laboratořích (na exkurzi nebo praxi) 3 84
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 50
Report from individual projects 50

 
VŠCHT Praha