SubjectsSubjects(version: 896)
Course, academic year 2021/2022
  
Analysis of Foods and Natural Products - B323010
Title: Analýza potravin a přírodních produktů
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2021
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:2/2 C+Ex [hours/week]
Capacity: unlimited / 65 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Bachelor's
Additional information: http://předmět je vyučován pouze v zimním semestru
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Pulkrabová Jana prof. Ing. Ph.D.
Hajšlová Jana prof. Ing. CSc.
Interchangeability : AB323010, N323035
Is interchangeable with: AB323010
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (18.12.2017)
The course is based on the knowledge obtained within the studies of analytical chemistry, biochemistry and food chemistry. In the first phase, quality assurance of experimental data is discussed; the needs of routine / control laboratories and those involved in food research, biotechnologies and many other areas of science are addressed. The following sessions are presenting not only ´classic´ but above modern analytical strategies applicable for determination of foodstuffs and various natural products including moisture / dry weight, minerals and all the key nutrients such as proteins, saccharides and lipids (including accompanying compounds). Widely discussed are also methods for determination of vitamins and other essential components. The subject of presentations are also methods for analysis of flavour significant compounds, food additives, natural toxins and various groups of contaminants. Particular analytical strategies are always illustrated with by examples of interesting applications (e.g. food adulteration). The purpose is to demonstrate the importance of a comprehensive consideration when choosing analytical approach.
Aim of the course -
Last update: Fialová Jana (18.12.2017)

Students will be able to understand:

  • General principles of detection and determination of basic food and natural products components, both macro- and micronutrients, flavour important components and selected groups of food additives, contaminants / toxicants.
  • Critical assessment of analytical task, identification of target performance characteristics of analysis and selection of fit-to-purpose analytical strategy meeting required quality of generated data.
  • Proposing of potentially applicable approaches for analysis based on the knowledge of sample matrix nature and analyte properties.
  • Calculations needed for realization of laboratory tasks.
Literature -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (28.01.2018)

A: Nielsen S.S. (ed.)Food Analysis 4th edition, Springer, 2010, ISBN 978-1-4419-1478-1, e-zdroj VŠCHT.

A: Otles S. (ed.), Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, ISBN 9781420045673, e-zdroje VŠCHT.

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

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

Requirements to the exam -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)

Within the extent of the syllabus.

Syllabus -
Last update: Fialová Jana (18.12.2017)

1. Introduction, optimization of performance characteristics of analytical methods.

2. Water.

3. Aminoacids, peptides.

4. Proteins.

5. Saccharides.

6. Polysaccharides.

7. Lipids.

8. Compounds accompanying lipids.

9. Minerals.

10. Vitamins.

11. Flavour significant compounds.

12. Natural biologically active compounds.

13. Food additives, contaminants.

14. Case studies, summary.

Entry requirements -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)

The basic knowledge of analytical chemistry and food chemistry.

Registration requirements -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)

Analytical chemistry I

Course completion requirements -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (24.01.2018)

Successful completion of two tests, (i) control test within the lectures and (ii) test of chemical calculations withi seminars.

Successful completion of written and oral exams.

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,5 14
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Příprava na zkoušku a její absolvování 1,5 42
Účast na seminářích 1 28
5 / 5 140 / 140
 
VŠCHT Praha