Subjects

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Food Analysis and Control - N323010

Title:	Analýza potravin v kontrolní praxi
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2013 to 2020
Semester:	summer
Points:	summer s.:3
E-Credits:	summer s.:3
Examination process:	summer s.:
Hours per week, examination:	summer s.:2/0, Ex [HT]
Capacity:	54 / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:

Guarantor:	Koplík Richard prof. Dr. Ing. Poustka Jan prof. Dr. Ing.

Examination dates Schedule

Annotation -

The subject comes next the basic course of food analysis (i.e. Food and natural products analysis). It focuses on the analytical methods for quality asssessment of individual food commodities and explains analytical criteria of food quality from the point of chemical composition.

Last update: TAJ323 (28.08.2013)

Aim of the course -

The students will be able to:

know the relations between chemical composition of food and suitable analytical criteria for quality assessment.

choose the appropriate method of food sampling.

apply standard analytical methods for agricultural products and food and to evaluate the product quality from the point of food technology.

Last update: TAJ323 (28.08.2013)

Literature -

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.

Last update: TAJ323 (28.08.2013)

Syllabus -

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.

Last update: TAJ323 (28.08.2013)

Learning resources -

See http://web.vscht.cz/koplikr and http://web.vscht.cz/poustkaj

Last update: Koplík Richard (27.08.2013)

Registration requirements -

Analytical chemistry I

Last update: TAJ323 (28.08.2013)

Teaching methods
	Activity	Credits	Hours
	Konzultace s vyučujícími	0.5	14
	Účast na přednáškách	1	28
	Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi	0.5	14
	Příprava na zkoušku a její absolvování	1	28
		3 / 3	84 / 84

Coursework assessment
Form	Significance
Examination test	100