SubjectsSubjects(version: 945)
Course, academic year 2023/2024
Analysis of Food and Natural Products: Laboratory - AB323002
Title: Analysis of Food and Natural Products: Laboratory
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2020
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:0/5, MC [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Teaching methods: full-time
For type: Bachelor's
Additional information: předmět je vyučován pouze v zimním semestru
Note: deregister from the exam date if a requisite was not fulfilled
Guarantor: Kohoutková Jana Ing. Ph.D.
Džuman Zbyněk Ing. Ph.D.
Class: Základní laboratoře
Pre-requisite : {prerekvizita pro laboratoř z analýzy potravin}
Interchangeability : B323002, N323003
Is interchangeable with: B323002
This subject contains the following additional online materials
Annotation -
Last update: Kubová Petra Ing. (06.05.2019)
Laboratory exercises are focused on the application of modern methods of analysis of selected components of the food used in everyday practice. The content of each exercise is in line with the current requirements of routine food analysis; however the tasks reflecting the most recent trends are also included. Students perform measurements on devices and equipment to gain experience with the practical realization of analytical procedures, data evaluation and subsequent processing into the desired form in accordance with legislative requirements.
Aim of the course -
Last update: Kubová Petra Ing. (06.05.2019)

Students will be able to:

  • Carry out the practical realization of the methods applied for the determination of basic food ingredients.
  • Operate devices and equipment in accordance with the requirements of the realization of analytical methods in food analysis.
  • Evaluate and interpret measured data and then to process them into the desired form in accordance with legislative requirements.
Literature -
Last update: Kubová Petra Ing. (06.05.2019)

D: Nielsen S.S. (ed.)Food Analysis 4th edition, Springer, 2010, ISBN 978-1-4419-1478-1, e-zdroj VŠCHT

D: Otles S. (ed.), Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, ISBN 9781420045673, e-zdroje VŠCHT

D: Wrolstad R.E. et al., Handbook of Food Analytical Chemistry, Wiley, 2005, ISBN 9780471663782, e-zdroj VŠCHT

D: Food Analytical Methods, elektronický časopis, Springer, ISSN 1936-976X, e-zdroj VŠCHT

Learning resources -
Last update: Kubová Petra Ing. (06.05.2019)

Requirements to the exam -
Last update: Kubová Petra Ing. (06.05.2019)

Within the extent of the syllabus.

Syllabus -
Last update: Vlčková Martina Ing. (09.03.2021)

1. Introductory briefing: Operating instructions, health and safety at work, fire protection, verification of knowledge-writtern test

2. Determination of total nitrogen in food and crude protein calculation (Kjeldahl method)

3. Determination of fat and its quality evaluation (methods: Soxhlet, titration)

4. Determination of fatty acids (method: Gas chromatography with flame ionization detection)

5. Determination of carbohydrates by ultra-performance liquid chromatography coupled with Evaporative Light Scattering Detector (U-HPLC-ELSD)

6. Determination of additives or alkaloids by liquid chromatography coupled to single quadrupole mass spectrometry (LC-Q-MS)

7. Determination of mineral elements (methods: atomic absorption spectrometry, spectrophotometry, titration)

8. Determination of ascorbic acid (method: liquid chromatography with DAD detection)

9. Determination of volatile by GC-MS (method: gas chromatography coupled to mass spectrometric detection)10. Characterization of plant oils using ATR-FTIR spectrometry (method: reflective infrared spectrometry with Fourier transform)

10. Optional exercise [I, II, III]

11. Alternative terms

12. Control test, laboratory cleaning

Entry requirements -
Last update: Kubová Petra Ing. (06.05.2019)

Fulfilled examination in Analytical Chemistry I

At least 10 students for the Laboratory course opening are required.

In the case of an alternative date announcement (10-12 students during summer examination period) in addition to fulfilled examination in Analytical Chemistry I the fulfilled examination in Food and Natural Products Analysis is required. Priority is given to students who fulfilled examination in Analytical Chemistry I in the period after the regular term of the Laboratory course.

Registration requirements -
Last update: Kubová Petra Ing. (06.05.2019)

Prerekvizity: Analytical Chemistry I

Korekvizity: Food Chemistry

Course completion requirements -
Last update: Kubová Petra Ing. (06.05.2019)

The fulfillment of all tasks (except for doctor excused - only for two jobs) - minimum protocols grade: E, written midterm test (required)