SubjectsSubjects(version: 922)
Course, academic year 2022/2023
Food Analysis in Control Practice - B323008
Title: Analýza potravin v kontrolní praxi
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
For type: Bachelor's
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Koplík Richard prof. Dr. Ing.
Interchangeability : N323010
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (18.12.2017)
The subject comes next the basic course of food analysis (i.e. Food and natural products analysis). It focuses on the analytical methods for quality asssessment of individual food commodities and explains analytical criteria of food quality from the point of chemical composition.
Aim of the course -
Last update: Fialová Jana (18.12.2017)

The students will be able to:

  • know the relations between chemical composition of food and suitable analytical criteria for quality assessment.
  • choose the appropriate method of food sampling.
  • apply standard analytical methods for agricultural products and food and to evaluate the product quality from the point of food technology.

Literature -
Last update: Fialová Jana (18.12.2017)

R: Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1.

A: Czech technical standards ČSN, classes 56, 57, 58.

Learning resources -
Last update: Fialová Jana (18.12.2017)

See and

Requirements to the exam -
Last update: Poustka Jan prof. Dr. Ing. (31.01.2018)

The check of student’s knowledge consists of the written test and oral exam. Students should prove their knowledge in the range given by the content of lectures and demonstrate their capability of solving practical problems using wider range of knowledge including associate disciplines (esp. Analytical chemistry A and Analysis of food and natural products).

Syllabus -
Last update: Fialová Jana (18.12.2017)

1. Food quality control, institutions of food control in the Czech Republic.

2. Methodology of sampling, sample taking of various food materials.

3. Analysis of cereals and cereal products.

4. Chemical composition and analysis of legumes and legume products.

5. Analysis of fruit, vegetables and related products.

6. Analysis of drinking water.

7. Analysis of beer, malt and hop.

8. Analysis of wine and grapes.

9. Analysis of tea and coffee.

10. Analysis of cocoa and chocolate.

11. Analysis of fats and oils.

12. Analysis of meat, poultry and fish.

13. Analysis of eggs and egg-products.

14. Analysis of milk an dairy products.

Registration requirements -
Last update: Poustka Jan prof. Dr. Ing. (30.01.2018)

Analytical chemistry A

Course completion requirements -
Last update: Poustka Jan prof. Dr. Ing. (31.01.2018)

Successful completion of written and oral exams.

Teaching methods
Activity Credits Hours
Účast na přednáškách 2 56
Příprava na zkoušku a její absolvování 1 28
3 / 3 84 / 84