SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Control of Food Raw Materials and Commodities: Laboratory - AM323019
Title: Control of Food Raw Materials and Commodities: Laboratory
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:0/6 MC [hours/week]
Capacity: unknown / unlimited (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type: Master's (post-Bachelor)
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Doležal Marek doc. Dr. Ing.
Schulzová Věra doc. Dr. Ing.
Incompatibility : M323019
Interchangeability : M323019, N323051, S323051
N//Is incompatible with: M323019
Z//Is interchangeable with: M323019
Annotation -
Last update: Schulzová Věra doc. Dr. Ing. (17.05.2018)
The aim of this laboratory course is independent skilled work in food analytical laboratory (i.e., among other things, to specify the submitted job in detail, plan and organize laboratory work, choose and validate suitable analytical methods, realize analysis, ensure the quality of results and elaborate and interpret the obtained results). To attainment this aim, a group of students solves a complex project relating to food quality control (within the range of parameters defined by legal regulations, determinable using the standard analytical methods). In contrast to the previous laboratory courses students work more independently, the submitted projects are more complex, instrumental analytical methods are used and students pay larger attention to the methods validation.
Aim of the course -
Last update: Kubová Petra Ing. (30.01.2018)

Students will able to:

  • organize and realize projects checking the food quality (within the range of parameters defined by legal regulations, determinable using the standard analytical methods).

Literature -
Last update: Schulzová Věra doc. Dr. Ing. (10.05.2018)

With respect to the kind of this laboratory course, the students have to look up needed information resources (legal regulations, standards containing analytical methods etc.) themselves (according to the project specification).

R: Otles S. (ed.): Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, e-zdroje VŠCHT; ISBN 9781420045666

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

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

Learning resources -
Last update: Schulzová Věra doc. Dr. Ing. (10.05.2018)

http://eur-lex.europa.eu/en/index.htm

http://web.vscht.cz/schulzov/

Requirements to the exam -
Last update: Kubová Petra Ing. (30.01.2018)

Within the syllabus

Syllabus -
Last update: Kubová Petra Ing. (30.01.2018)

1. Introduction to the laboratory course: work safety and organization, projects specification.

2. Selection of a suitable way for solution of the project (analytical methods selection etc.).

3. - 10. Realization (solution) of the project - laboratory work.

11. Termination of the practical part of the laboratory course - cleaning of the student laboratory etc.

12. Elaboration of the report.

13. Preparation of a presentation of the results

14. The results presentation

Registration requirements -
Last update: Schulzová Věra doc. Dr. Ing. (17.05.2018)

Theoretical and practical knowledge of food and natural products analysis at bachelor level

Course completion requirements -
Last update: Kubová Petra Ing. (30.01.2018)

Laboratory work - project solution

Processing and submitting a project report

Project presentation

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 3
Účast v laboratořích (na exkurzi nebo praxi) 3,7 104
Obhajoba individuálního projektu 0,1 2
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,1 3
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 90
Defense of an individual project 5
Report from individual projects 5

 
VŠCHT Praha