SubjectsSubjects(version: 965)
Course, academic year 2021/2022
  
Special Food Analysis - M323015
Title: Speciální analýza potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019 to 2022
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:3/0, Ex [HT]
Capacity: 30 / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Level:  
Additional information: http://web.vscht.cz/poustkaj
Guarantor: Poustka Jan prof. Dr. Ing.
Koplík Richard prof. Dr. Ing.
Interchangeability : AM323015, N323034
Is interchangeable with: AM323015
Examination dates   Schedule   
This subject contains the following additional online materials
Annotation -
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)
Course completion requirements -

Successful completion of a written examination.

Last update: Poustka Jan (30.01.2018)
Literature -

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)
Syllabus -

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)
Learning resources -

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)
Learning outcomes -

Students will be able to:

  • Understand principles of sample preparation methods and their applications in food analysis.
  • Understand principles of instrumental methods and their applications in food analysis.
  • Understand characteristics and analysis of peptides, proteins, phenols, flavonoids, organic acids, alkaloids, additives, contaminants and nanoparticles.
Last update: Poustka Jan (30.01.2018)
Registration requirements -

Analytical Chemistry A; Analysis of Foods and Natural Products

Last update: Poustka Jan (30.01.2018)
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
 
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