Successful completion of a written examination.

Úspěšné absolvování písemné zkoušky.

Recommended:

• Kirk, R.S., Sawyer, R.. Pearson's Composition and Analysis of Foods. : Longman, 1991, s. ISBN 0-582-40910-1.
• Wang, J.. Analytical Electrochemistry. New York: VCH, Weiheim, 1994, s. ISBN 1-56081-575-2.
• Silverstein, R.M.. Spectrometric Identification of Organic Compounds, 7th edition. : Wiley, 2005, s. ISBN 978-0-471-39362-7.
• Pavia, D.L. et al.. Introduction to Spectroscopy, 4th edition. CA, USA: Brooks/Cole Belmont, 2009, s. ISBN 978-0-495-11478-9.
• Belitz, H.-D., Grosch, W., Schieberle, P.. Food Chemistry, 4th ed.. Berlin: Springer-Verlag, 2009, s. ISBN 9783540699347.
• Otles, S.. Methods of Analysis of Food Components and Additives. : CRC Press, 2005, s. ISBN 9780203503751.

Doporučená:

• Kirk, R.S., Sawyer, R.. Pearson's Composition and Analysis of Foods. : Longman, 1991, s. ISBN 0-582-40910-1 .
• Wang, J.. Analytical Electrochemistry. New York: VCH, Weiheim, 1994, s. ISBN 1-56081-575-2.
• Silverstein, R.M.. Spectrometric Identification of Organic Compounds, 7th edition. : Wiley, 2005, s. ISBN 978-0-471-39362-7.
• Pavia, D.L. et al.. Introduction to Spectroscopy, 4th edition. CA, USA: Brooks/Cole Belmont, 2009, s. ISBN 978-0-495-11478-9.
• Belitz, H.-D., Grosch, W., Schieberle, P.. Food Chemistry, 4th ed.. Berlin : Springer-Verlag, 2009, s. ISBN 9783540699347.
• Otles, S.. Methods of Analysis of Food Components and Additives. : CRC Press, 2005, s. ISBN 9780203503751.

Within the extent of the syllabus.

V rozsahu sylabu.

1. Analytical process, analytical procedure, performance characteristics

2. Laboratory techniques of sample handling

3. Chromatographic separation - preparative and analytical methods

4. Electromigration separation - preparative and analytical methods

5. Hyphenation of separation methods and mass spectrometry

6. Molecular absorption spectrometry - UV/VIS

7. Infrared spectrometry

8. Nuclear magnetic resonance spectrometry

9. Methods of atomic spectrometry

10. Electrochemical methods - potentiometry, conductometry, voltammetry, amperometry

11. Methods of peptides and proteins analysis

12. Methods of phenols and flavonoids analysis

13. Methods of alkaloids and organic acids analysis

14. Methods of additives including nanomaterials and contaminants analysis

1. Analytický proces, analytický postup, pracovní charakteristiky

2. Techniky zpracování laboratorního vzorku

3. Chromatografické metody separace - preparativní a analytické

4. Elektromigrační metody separace - preparativní a analytické

5. Spojení separačních metod a hmotnostní spektrometrie

6. Molekulová absorpční spektrometrie v UV/VID

7. Infračervená spektrometrie

8. NMR spektrometrie

9. Metody atomové spektrometrie

10. Elektrochemické metody - potenciometrie, konduktometrie, voltametrie, amperometrie

11. Metody analýzy peptidů a bílkovin

12. Metody analýzy fenolů a flavonoidů

13. Metody analýzy alkaloidů a organických kyselin

14. Metody analýzy aditiv včetně nanomateriálů a kontaminantů

https://e-learning.vscht.cz/

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)

https://e-learning.vscht.cz/

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)

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.

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.

Analytical Chemistry I; Food and Natural Products Analysis

Analytická chemie I; Analýza potravin a přírodních produktů