Special Food Analysis - AM323015
Title: Special Food Analysis
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2023
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:3/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Level:  
Additional information: https://e-learning.vscht.cz/
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Poustka Jan prof. Dr. Ing.
Koplík Richard prof. Dr. Ing.
Interchangeability : M323015, N323034, S323034
Is interchangeable with: M323015
Examination dates   
This subject contains the following additional online materials
Annotation -
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 (30.01.2018)
Aim of the course -

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 (30.01.2018)
Course completion requirements -

Successful completion of a written examination.

Last update: Kubová Petra (30.01.2018)
Literature -

Recommended:

  • Pearson's Composition and Analysis of Foods, Kirk, R.S., Sawyer, R., 1991

  • Analytical Electrochemistry, Wang, J., 1994

  • Spectrometric Identification of Organic Compounds, 7th edition, Silverstein, R.M., 2005

  • Introduction to Spectroscopy, 4th edition, Pavia, D.L. et al., 2009

  • Food Chemistry, 4th ed., Belitz, H.-D., Grosch, W., Schieberle, P., 2009

  • Methods of Analysis of Food Components and Additives, Otles, S., 2005

Last update: Poustka Jan (26.06.2024)
Requirements to the exam -

Within the extent of the syllabus.

Last update: Vlčková Martina (02.02.2018)
Syllabus -

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

Last update: Kubová Petra (30.01.2018)
Learning resources -

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)

Last update: Poustka Jan (13.09.2023)
Registration requirements -

Analytical Chemistry I; Food and Natural Products Analysis

Last update: Kubová Petra (30.01.2018)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Účast na přednáškách 1.5 42
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.5 14
Příprava na zkoušku a její absolvování 1.5 42
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