SubjectsSubjects(version: 955)
Course, academic year 2021/2022
Food and Natural Products Analysis - AB323010
Title: Food and Natural Products Analysis
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: summer
Points: summer s.:5
E-Credits: summer s.:5
Examination process: summer s.:
Hours per week, examination: summer s.:2/2, C+Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Additional information: http://předmět je vyučován pouze v zimním semestru
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Pulkrabová Jana prof. Ing. Ph.D.
Hajšlová Jana prof. Ing. CSc.
Hrbek Vojtěch doc. Ing. Ph.D.
Interchangeability : B323010, N323035
Is interchangeable with: B323010
This subject contains the following additional online materials
Annotation -
The course is based on the knowledge obtained within the studies of analytical chemistry, biochemistry and food chemistry. In the first phase, quality assurance of experimental data is discussed; the needs of routine / control laboratories and those involved in food research, biotechnologies and many other areas of science are addressed. The following sessions are presenting not only ´classic´ but above modern analytical strategies applicable for determination of foodstuffs and various natural products including moisture / dry weight, minerals and all the key nutrients such as proteins, saccharides and lipids (including accompanying compounds). Widely discussed are also methods for determination of vitamins and other essential components. The subject of presentations are also methods for analysis of flavour significant compounds, food additives, natural toxins and various groups of contaminants. Particular analytical strategies are always illustrated with by examples of interesting applications (e.g. food adulteration). The purpose is to demonstrate the importance of a comprehensive consideration when choosing analytical approach.
Last update: Kubová Petra (16.04.2018)
Aim of the course -

Students will be able to understand:

  • General principles of detection and determination of basic food and natural products components, both macro- and micronutrients, flavour important components and selected groups of food additives, contaminants / toxicants.
  • Critical assessment of analytical task, identification of target performance characteristics of analysis and selection of fit-to-purpose analytical strategy meeting required quality of generated data.
  • Proposing of potentially applicable approaches for analysis based on the knowledge of sample matrix nature and analyte properties.
  • Calculations needed for realization of laboratory tasks.
Last update: Kubová Petra (16.04.2018)
Literature -

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

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

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

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

Last update: Pulkrabová Jana (17.09.2023)
Learning resources -

Last update: Kubová Petra (16.04.2018)
Requirements to the exam -

Within the extent of the syllabus.

Last update: Kubová Petra (16.04.2018)
Syllabus -

1. Introduction, optimization of performance characteristics of analytical methods.

2. Water.

3. Aminoacids, peptides.

4. Proteins.

5. Saccharides.

6. Polysaccharides.

7. Lipids.

8. Compounds accompanying lipids.

9. Minerals.

10. Vitamins.

11. Flavour significant compounds.

12. Natural biologically active compounds.

13. Food additives, contaminants.

14. Case studies, summary.

Last update: Kubová Petra (16.04.2018)
Entry requirements -

The basic knowledge of analytical chemistry and food chemistry.

Last update: Kubová Petra (16.04.2018)
Registration requirements -

Analytical chemistry I

Last update: Kubová Petra (16.04.2018)
Course completion requirements -

Successful completion of two tests, (i) control test within the lectures and (ii) test of chemical calculations withi seminars.

Successful completion of written and oral exams.

Last update: Pulkrabová Jana (17.09.2023)