SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Special analysis of food and natural products - P323010
Title: Speciální analýza potravin a přírodních produktů
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: winter
Points: winter s.:0
E-Credits: winter s.:0
Examination process: winter s.:
Hours per week, examination: winter s.:3/0 other [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: doctoral
Guarantor: Koplík Richard prof. Dr. Ing.
Poustka Jan prof. Dr. Ing.
Is interchangeable with: AP323010
Annotation -
Last update: Poustka Jan prof. Dr. Ing. (22.05.2018)
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. (14.06.2018)

Students will be able to:

Understand principles of sample preparation methods and their applications in food analysis.

Understand principles of instrumental methods (chromatography, electromigration methods, spectrometric 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: Poustka Jan prof. Dr. Ing. (14.06.2018)

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: 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. (14.06.2018)

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

Teaching methods -
Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)

Lectures, consultations, self-study.

Requirements to the exam -
Last update: Vlčková Martina Ing. (19.07.2018)

No requirements.

Syllabus -
Last update: Poustka Jan prof. Dr. Ing. (22.05.2018)

1. Analytical process, analytical method, analytical procedure, performance characteristics

2. Laboratory techniques and procedures of sample handling

3. Gas chromatography, liquid chromatography; electromigration methods

4. Mass spectrometry

5. Molecular absorption spectrometry - UV/VIS; infrared spectrometry

6. Nuclear magnetic resonance spectrometry (NMR)

7. Atomic spectrometry

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

9. Methods of analysis of peptides, proteins; phenols; flavonoids; alkaloids; organic acids

10. Methods of analysis of additives; nanomaterials; contaminants

Entry requirements -
Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)

Basic knowledge of the fields: analytical chemistry, food chemistry.

Registration requirements -
Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)

No requirements.

Course completion requirements -
Last update: Poustka Jan prof. Dr. Ing. (22.05.2018)

Exam - written test.

Coursework assessment
Form Significance
Examination test 100

 
VŠCHT Praha