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.
Last update: Kubová Petra Ing. (30.01.2018)
Předmět je zaměřen na rozšíření znalostí v oblasti principů a aplikací moderních metod přípravy vzorku a instrumentálních metod v analýze potravin.
Přednášky jsou koncipovány do dvou částí:
1. Technická: a) odběr a příprava vzorku; b) separační, spektrometrické a elektrochemické metody;
2. Aplikační: charakteristika a analýza vybraných komponent potravin.
Aim of the course -
Last update: Kubová Petra Ing. (30.01.2018)
Students will be able to:
Understand principles of sample preparation methods and their applications in food analysis.
Understand principles of instrumental methods and their applications in food analysis.
Understand characteristics and analysis of peptides, proteins, phenols, flavonoids, organic acids, alkaloids, additives, contaminants and nanoparticles.
Last update: Kubová Petra Ing. (30.01.2018)
Studenti budou umět:
Principy metod přípravy vzorku a jejich aplikace v analýze potravin.
Principy instrumentálních metod a jejich aplikace v analýze potravin.
Charakteristiky a metody analýzy peptidů, bílkovin, fenolů, flavonoidů, organických kyselin, alkaloidů, aditiv, kontaminantů a nanočástic.
Literature -
Last update: Poustka Jan prof. Dr. Ing. (17.05.2018)
R: Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1
R: Wang J., Analytical Electrochemistry, VCH, Weiheim, New York, 1994, ISBN 1-56081-575-2
A: Silverstein R.M., Spectrometric Identification of Organic Compounds, 7th edition, Wiley, 2005, ISBN 978-0-471-39362-7
A: Pavia D.L. et al, Introduction to Spectroscopy 4th edition, Brooks/Cole Belmont, CA, USA, 2009, ISBN 978-0-495-11478-9
A: 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)
A: 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)
A: Scientific papers
Last update: Poustka Jan prof. Dr. Ing. (17.05.2018)
R: Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1
R: Wang J., Analytical Electrochemistry, VCH, Weiheim, New York, 1994, ISBN 1-56081-575-2
A: Silverstein R.M., Spectrometric Identification of Organic Compounds, 7th edition, Wiley, 2005, ISBN 978-0-471-39362-7
A: Pavia D.L. et al, Introduction to Spectroscopy 4th edition, Brooks/Cole Belmont, CA, USA, 2009, ISBN 978-0-495-11478-9
A: 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)
A: 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)
A: Odborné časopisy
Learning resources -
Last update: Kubová Petra Ing. (30.01.2018)
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)
Last update: Kubová Petra Ing. (30.01.2018)
Osnovy přednášek na adrese 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)
