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.

Z: Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1

Z: Wilson R.H., Spectroscopic Techniques for Food Analysis, Wiley-Interscience, 1994, ISBN 047118554X

Z: Wang J., Analytical Electrochemistry, VCH, Weiheim, New York, 1994, ISBN 1-56081-575-2

D: Kellner R. et al., Analytical Chemistry, The Approved Text to the FECS Curriculum Analytical Chemistry, Wiley - VCH, 1998, ISBN 3527288813

D: Silverstein R.M., Spectrometric Identification of Organic Compounds, 7th edition, Wiley, 2005, ISBN 978-0-471-39362-7

D: Pavia D.L. et al, Introduction to Spectroscopy 4th edition, Brooks/Cole Belmont, CA, USA, 2009, ISBN 978-0-495-11478-9

D: 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)

D: 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)

1. Analytical process, analytical procedure, performance characteristics

2. Laboratory techniques of sample handling

3. Chromatographic separation - preparative and analytical methods

4. Electromigration separation - preparative and analytical methods

5. Hyphenation of separation methods and mass spectrometry

6. Molecular absorption spectrometry - UV/VIS

7. Infrared spectrometry

8. Nuclear magnetic resonance spectrometry

9. Methods of atomic spectrometry

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

11. Methods of peptides and proteins analysis

12. Methods of phenols and flavonoids analysis

13. Methods of alkaloids and organic acids analysis

14. Methods of additives including nanomaterials and contaminants analysis

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

Belitz H.-D., Grosch W., Schieberle P.: Food Chemistry, 4nd ed., Springer-Verlag, Berlin 2009 (available as an e-book in the library of ICT Prague, ISBN 9783540699347)

Otles S. (editor): Methods of Analysis of Food Components and Additives, CRC Press, 2005 (available as an e-book in the library of ICT Prague, ISBN 9780203503751)