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Last update: Fialová Jana (18.12.2017)
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Last update: Fialová Jana (18.12.2017)
The students will be able to:
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Last update: Fialová Jana (18.12.2017)
R: Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1. A: Czech technical standards ČSN, classes 56, 57, 58. |
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Last update: Fialová Jana (18.12.2017)
See http://web.vscht.cz/koplikr and http://web.vscht.cz/poustkaj |
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Last update: Poustka Jan prof. Dr. Ing. (31.01.2018)
The check of student’s knowledge consists of the written test and oral exam. Students should prove their knowledge in the range given by the content of lectures and demonstrate their capability of solving practical problems using wider range of knowledge including associate disciplines (esp. Analytical chemistry A and Analysis of food and natural products). |
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Last update: Fialová Jana (18.12.2017)
1. Food quality control, institutions of food control in the Czech Republic. 2. Methodology of sampling, sample taking of various food materials. 3. Analysis of cereals and cereal products. 4. Chemical composition and analysis of legumes and legume products. 5. Analysis of fruit, vegetables and related products. 6. Analysis of drinking water. 7. Analysis of beer, malt and hop. 8. Analysis of wine and grapes. 9. Analysis of tea and coffee. 10. Analysis of cocoa and chocolate. 11. Analysis of fats and oils. 12. Analysis of meat, poultry and fish. 13. Analysis of eggs and egg-products. 14. Analysis of milk an dairy products. |
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Last update: Poustka Jan prof. Dr. Ing. (30.01.2018)
Analytical chemistry A |
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Last update: Poustka Jan prof. Dr. Ing. (31.01.2018)
Successful completion of written and oral exams. |
Teaching methods | ||||
Activity | Credits | Hours | ||
Účast na přednáškách | 2 | 56 | ||
Příprava na zkoušku a její absolvování | 1 | 28 | ||
3 / 3 | 84 / 84 |