Students will have got knowledge:

Select and use analytical methods for quality control of raw materials, intermediates and products of food production.

Select and use appropriate methods to control food processes together with the statistical evaluation of data.

Z: Nollet L.M.L. (editor): Handbook of Food Analysis, Volume 1 - 3, Marcel Dekker, Inc., 2004, ISBN: 0-8247-5039-X.

D: Klouda P.: Moderní analytické metody, Ostrava, 1996, ISBN 80-902155-0-5.

D: Foret F., Křivánková L., Boček P.: Capillary zone electrophoresis, (editor Radola B. J.), VCH, Weinheim: (1993). ISBN 3-527-30019-8

D: Pazlarová J.: Mikrobiologické zkoumání potravin, Ústav biochemie a mikrobiologie, 2006 (dostupné na: http://biomikro.vscht.cz/sylaby/potrmik.htm)

D: Králová B., Rauch P.: Bioanalytické metody, Vydavatelství VŠCHT PRAHA, 2. Vydání 1995.

1.Introduction to quality control methods, sampling and sample treatment. Basic methods: gravimetry, volumetry, spectrophotometry, and their applications in the process control

2. Chromatography and applications in the process control

3. Electrophoretic methods and applications in the process control

4. Basic principles of spectroscopic methods

5. Applications of spectroscopic methods in the process control

6. Basic principles of optical methos, X-ray diffraction and microscopic methods

7. Applications of optical methods, X-ray diffraction and microscopic methods in the process control

8. Basic principles of rheology and image analysis

9. Applications of rheology and image analysis in the process control

10. Applied microbiology

11. Microbiological methods in the process control

12. Sensory analysis of foods

13. Biochemical methods in the process control

14. Data processing and statistical the process control

1) http://www.vscht.cz/ktk/www_324/lab/index.html

2) http://www.anton-paar.com

3) Da-Wen Sun (2008): Infrared Spectroscopy for Food Quality Analysis and Control. , Academic Press, ISBN 9780123741363.

4) Tunick M.H., Palumbo S.A., Fratamico P.M. (1995): New Techniques in the Analysis of Foods, Plenum Publishing Corporation, ISBN-13: 9780306460357.

5) Nielsen S.S.(2003) : Food Analysis. Springer Science-Business Media Inc., ISBN-0-306-47495-8.

6) Baltes W. (editor): Rapid Methods for Analysis of Food and Food Raw Material, Technomic Publishing, Lancaster-Basel, 1990, ISBN 87762-794-0.

7) Churáček J. a kol.: Nové trendy v teorii a instrumentaci vybraných analytických metod, 1993, Academia, ISBN 80-200-0010-0.

8) Klouda P.: Moderní analytické metody, Ostrava, 1996, ISBN 80-902155-0-5.

9) Foret F., Křivánková L., Boček P.: Capillary zone electrophoresis, (editor Radola B. J.), VCH, Weinheim: (1993). ISBN 3-527-30019-8

10) Roos Y.H. (1995): Phase Transitions in Foods. Academic Press. ISBN-13: 978-0-12-595340-5

11) Clark S., Costello, Drake M. Bodyfelt F.: The Sensory Evaluation of Dairy Products, Springer, 2nd ed. 2009, ISBN 978-0-387-77406-0

12) Davies E.R.: Image Processing for the Food Industry. World Scientific, Singapore, 2000. ISBN 981-02-4022-8

General Chemistry