SubjectsSubjects(version: 953)
Course, academic year 2023/2024
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)
Faculty: Faculty of Food and Biochemical Technology
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 [HT]
Capacity: unknown / unlimited (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Schulzová Věra doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Class: Základní laboratoře
Incompatibility : M323019
Interchangeability : M323019, N323051, S323051
Is incompatible with: M323019
This subject contains the following additional online materials
Annotation -
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.
Last update: Schulzová Věra (17.05.2018)
Aim of the course -

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).

Last update: Kubová Petra (30.01.2018)
Literature -

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

Last update: Schulzová Věra (10.05.2018)
Learning resources -

Last update: Schulzová Věra (10.05.2018)
Requirements to the exam -

Within the syllabus

Last update: Kubová Petra (30.01.2018)
Syllabus -

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

Last update: Kubová Petra (30.01.2018)
Registration requirements -

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

Last update: Schulzová Věra (17.05.2018)
Course completion requirements -

Laboratory work - project solution

Processing and submitting a project report

Project presentation

Last update: Kubová Petra (30.01.2018)
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