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The course is aimed at the knowledge expansion of the principles and applications of modern methods of sample preparation and instrumental methods in food analysis. The lectures are divided into two parts: 1 Technical: a) sampling and sample preparation, b) separation, spectrometric and electrochemical methods; 2 Application: characterization and analysis of selected food components.
Last update: Fialová Jana (19.12.2017)
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Successful completion of a written examination. Last update: Poustka Jan (30.01.2018)
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Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1 Wilson R.H., Spectroscopic Techniques for Food Analysis, Wiley-Interscience, 1994, ISBN 047118554X Wang J., Analytical Electrochemistry, VCH, Weiheim, New York, 1994, ISBN 1-56081-575-2 Kellner R. et al., Analytical Chemistry, The Approved Text to the FECS Curriculum Analytical Chemistry, Wiley - VCH, 1998, ISBN 3527288813 Milata V., Segla P., Vybrané metódy molekulovej spektroskopie, Slovenská technická univerzita, Bratislava, 2007, ISBN 978-80-227-2618-4 Silverstein R.M., Spectrometric Identification of Organic Compounds, 7th edition, Wiley, 2005, ISBN 978-0-471-39362-7 Pavia D.L. et al, Introduction to Spectroscopy 4th edition, Brooks/Cole Belmont, CA, USA, 2009, ISBN 978-0-495-11478-9 Belitz H.-D., Grosch W., Schieberle P., Food Chemistry, 4th ed., Springer-Verlag, Berlin 2009 (available as an e-book in the library of ICT Prague, ISBN 9783540699347) Otles S., Methods of Analysis of Food Components and Additives, CRC Press, 2005 (available as an e-book in the library of ICT Prague, ISBN 9780203503751) Scientific papers Last update: Poustka Jan (26.06.2024)
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1. Analytical process, analytical procedure, performance characteristics 2. Laboratory techniques of sample handling 3. Chromatographic separation - preparative and analytical methods 4. Electromigration separation - preparative and analytical methods 5. Hyphenation of separation methods and mass spectrometry 6. Molecular absorption spectrometry - UV/VIS 7. Infrared spectrometry 8. Nuclear magnetic resonance spectrometry 9. Methods of atomic spectrometry 10. Electrochemical methods - potentiometry, conductometry, voltammetry, amperometry 11. Methods of peptides and proteins analysis 12. Methods of phenols and flavonoids analysis 13. Methods of alkaloids and organic acids analysis 14. Methods of additives including nanomaterials and contaminants analysis Last update: Poustka Jan (30.01.2018)
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https://e-learning.vscht.cz/ Belitz H.-D., Grosch W., Schieberle P.: Food Chemistry, 4nd ed., Springer-Verlag, Berlin 2009 (available as an e-book in the library of ICT Prague, ISBN 9783540699347) Otles S. (editor): Methods of Analysis of Food Components and Additives, CRC Press, 2005 (available as an e-book in the library of ICT Prague, ISBN 9780203503751) Last update: Poustka Jan (13.09.2023)
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Students will be able to:
Last update: Poustka Jan (30.01.2018)
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Analytical Chemistry A; Analysis of Foods and Natural Products Last update: Poustka Jan (30.01.2018)
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Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0.5 | 14 | ||
Účast na přednáškách | 1.5 | 42 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.5 | 14 | ||
Příprava na zkoušku a její absolvování | 1.5 | 42 | ||
4 / 4 | 112 / 112 |