SubjectsSubjects(version: 880)
Course, academic year 2020/2021
  
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)
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 [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type: Bachelor's
Additional information: http://web.vscht.cz/kohoutkj/ 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.
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)

http://web.vscht.cz/kohoutkj/

http://web.vscht.cz/poustkaj/

http://web.vscht.cz/hajslovj/

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

Within the extent of the syllabus.

Syllabus -
Last update: Kubová Petra Ing. (06.05.2019)

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 monosaccharides and oligosaccharides (method: titration after inversion).

6. Determination of starch content (method: polarimetry).

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

8. Determination of vitamins, caffeine, antioxidants and preservatives (method: liquid chromatography with UV detection).

9. Determination of volatile compounds - proof of food adulteration(method: gas chromatography with mass spectrometric detection).

10. Determination of monosaccharides and oligosaccharides (method: HPLC with refractometric detection and evaporative light scattering detection).

11. Image analysis in food quality evaluation(method: mathematical-statistical analysis of image dates).

12. Optional exercise [I, II, III].

13. Alternative terms.

14. 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)

 
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