SubjectsSubjects(version: 902)
Course, academic year 2021/2022
Food Analysis and Control: Laboratory - B323009
Title: Laboratoř analýzy potravin v kontrolní praxi
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2021
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:0/4 [hours/week]
Capacity: unknown / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
For type: Bachelor's
Additional information:
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Hrbek Vojtěch Ing. Ph.D.
Interchangeability : N323011
Annotation -
Last update: Hrbek Vojtěch Ing. Ph.D. (24.01.2018)
The aim of this subject is to explain to students whole analytical procedure in general. Analytical procedure includes at the first step selection of relevant parameters (e.g. analytes which should be determined, in case of concrete task is not assigned to the analytical laboratory, e.g. as a quality control of the selected commodity on the Czech market - without any specification) which are using for achieving the analytical tasks (quality evaluation). The second step represents the selection of siutable analytical methods and validation procedure and third step is the data processing (i.e.basic statistical processing of analytical results) and providing relevant conclusions. To achieve of this goal, the individual working groups firstly solve laboratory projects focused always on only one of the parts of the analytical process (for example, the validation of the analytical method). As part of subsequent presentations, the individual working groups will informed other students with their results (but also with the process of solving the assigned task and with relevant theoretical knowledge). Classification of the subject is mainly based on the elaboration of a individual homework (project), where individual students solve a task (example etc.), that was not part of their laboratory project (i.e. it was part of a laboratory project of another working group).
Aim of the course -
Last update: Hrbek Vojtěch Ing. Ph.D. (24.01.2018)

Students will be able to:

Under the leadership to realize all the stages of the entire analytical process carried out in the laboratory of food analysis (from the assignment of the task to analytical laboratory and the related specifications of the analytes, to the evaluation of the results and to provide of the relevant conclusions).

Literature -
Last update: Hrbek Vojtěch Ing. Ph.D. (24.01.2018)

Due to the nature of this subject, the students have to find out the necessary literature (especially the valid legislation, technical standards and other materials - according to the specific assigned tasks) by themselves.

Learning resources -
Last update: Réblová Zuzana doc. Ing. Ph.D. (22.01.2018)

Requirements to the exam -
Last update: Hrbek Vojtěch Ing. Ph.D. (24.01.2018)

Final individual projects (homeworks) are related to one of the following areas of the analytical process:

  • Selection of the evaluated parameters in the quality control of the selected food commodity, mainly in connection with the valid legislation
  • Selection of the analytical method for determining the analyte
  • Validation of analytical methods
  • Basic statistical processing of the data obtained from analyzes
Syllabus -
Last update: Hrbek Vojtěch Ing. Ph.D. (24.01.2018)

1. Introduction, objective of the subject, organizational issues, safety issues, assignment of laboratory projects to individual working groups.

2. - 9. Solving the assigned laboratory projects by individual working groups.

10. Defense of laboratory projects of individual working groups I.

11. Defense of laboratory projects of individual working groups II.

12. Assigning of final individual projects (homeworks).

13. Preparation of final individual projects (homeworks).

14. Defense of final individual projects (homeworks).

Registration requirements -
Last update: Réblová Zuzana doc. Ing. Ph.D. (22.01.2018)

Analysis of Foods and Natural Products

Analysis of Food and Natural Products: Laboratory

Course completion requirements -
Last update: Hrbek Vojtěch Ing. Ph.D. (24.01.2018)

Just one absence on lesson is allows.

Active attitude during the lesson is required.

The defence of final individual project (homework).

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 4
Účast v laboratořích (na exkurzi nebo praxi) 2 56
Obhajoba individuálního projektu 0 1
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,6 16
Práce na individuálním projektu 0,3 7
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