SubjectsSubjects(version: 955)
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)
Faculty: Faculty of Food and Biochemical Technology
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 [HT]
Capacity: unlimited / 65 (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
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.
Interchangeability : AB323010, N323035
Is interchangeable with: AB323010
This subject contains the following additional online materials
Annotation -
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.
Last update: Fialová Jana (18.12.2017)
Aim of the course -

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.
Last update: Fialová Jana (18.12.2017)
Literature -

A: Nielsen S.S. (ed.) Food Analysis, 5th edition, Springer International Publishing 2017, corrected publication 2019, ISSN 1572-0330, ISSN 2214-7799 (electronic), ISBN 978-3-319-45774-1, ISBN 978-3-319-45776-5 (eBook), DOI 10.1007/978-3-319-45776-5, e-zdroj VŠCHT

A: Nollet L.M.L, Toldrá F. (ed.) Handbook of Food Analysis , 3rd. Edition, CRC Press, Taylor & Francis Group, ISBN 978-1-4822-9784-3 (eBook-PDF), e-zdroj VŠCHT

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

Last update: Pulkrabová Jana (17.09.2023)
Requirements to the exam -

Within the extent of the syllabus.

Last update: Pulkrabová Jana (24.01.2018)
Syllabus -

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.

Last update: Fialová Jana (18.12.2017)
Entry requirements -

The basic knowledge of analytical chemistry and food chemistry.

Last update: Pulkrabová Jana (24.01.2018)
Registration requirements -

Analytical chemistry I

Last update: Pulkrabová Jana (24.01.2018)
Course completion requirements -

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.

Last update: Pulkrabová Jana (17.09.2023)
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