Lecture attendance is recommended but not monitored. Consultations are available upon request, and all lectures are accessible through e-learning materials and MS Teams group. If the class has few students, lectures may be held individually as consultations.

Optional:

• Stauffer M. (ed.). Calibration and Validation of Analytical Methods, A sampling of Current Approaches. : , 2018, s. ISBN ISBN: 978-1-78923-08.
• Naushad M. & Khan M.R. (ed). Ultra Performance Liquid Chromatography Mass Spectrometry, Evaluation and Applications in Food Analysis. : , 2014, s. ISBN 9780429073953.
• Picó García, Yolanda. Advanced mass spectrometry for food safety and quality. : , , xviii, 713 stran s. ISBN 978-0-444-63340-8.
• Kusch P. (ed). Gas Chromatography, Derivatization, Sample Preparation, Application . : , 2019, s. ISBN 978-1-83881-866-1.
• Mutlu M. (ed). Biosensors in Food Processing, Safety, and Quality Control . : , 2010, s. ISBN 9780429104121.
• Beier R.C. & Stanker L.H. (ed). Immunoassays for Residue Analysis. : , 1996, s. ISBN .

A requirement for receiving course credit is the preparation and presentation of a group project according to the instructions that will be explained by the course coordinator during the introductory class.

The examination consists of a written and an oral part.

The written part is mandatory and consists of multiple-choice questions covering all topics discussed in the lectures (usually 35 questions). The evaluation is based on the number of correct answers. The minimum requirement for passing the written test is 60%.

An oral examination may follow the written test. The oral part is not mandatory but is recommended, particularly when the test result is on the borderline between two grades or when further clarification of the student’s knowledge is needed. It allows the student to explain possible mistakes and demonstrate a broader understanding of the subject. If the student demonstrates sufficient knowledge during the oral examination, the final grade may be improved compared to the result of the written test.

1 Introduction to the issue, classification of biologically active substances

2 General characteristics of the analytical procedure, performance characteristics and validation, basic steps in the analysis of biologically active substances of both natural and anthropogenic origin

3 Basic and advanced extraction techniques with a focus on their use in practice

4 Gas chromatography (theory, injection techniques, classification of capillary columns, influence of various parameters on the separation process, optimization of separation, two-dimensional GC, conventional detectors)

5 Liquid chromatography (theory, selection of chromatographic system, columns and classification of stationary phases, conventional detectors, optimization and influence of various parameters on the separation process)

6 Mass spectrometry (introduction and characterization of application potential, ionization techniques, mass analyzers, ion mobility, detection)

7 Analysis of volatile compounds, GC-MS (case studies)

8 Analysis of environmental contaminants by GC-MS (case studies)

9 Analysis of environmental contaminants by LC-MS (case studies)

10 Bioanalytical methods I (biosenzors and portable systems for food analysis)

11 Bioanalytical methods II (principles of biomolecular recognition)

12 Analysis of pesticides and mycotoxins

13 Analysis of vitamins and other important biologically active compounds

14 Presentation of individual students works, discussion, preparation for final test

Students will be able to understand:

• How to make a qualified choice of suitable sample preparation strategy (i.e. extraction and clean-up technique) for determination of target analytes.

• Principle and description of chromatographic techniques (gas or liquid chromatography) for the analysis of complex mixtures of biologically active compounds.

• Characterization of mass spectrometry (ionization techniques, mass analyzers) and its use in conjunction with chromatography for identification and quantification of analytes.

• Application of non-target screening (metabolomic fingerprinting / profiling) followed by statistical processing of experimental data.

General knowledge of analytical chemistry and food chemistry.