SubjectsSubjects(version: 949)
Course, academic year 2021/2022
Control of Food Raw Materials and Commodities: Laboratory - M323019
Title: Laboratoř kontroly potravinářských surovin a výrobků
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:0/6, MC [HT]
Capacity: unknown / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type: Master's (post-Bachelor)
Guarantor: Schulzová Věra doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Class: Základní laboratoře
Incompatibility : AM323019
Interchangeability : N323051
Is incompatible with: AM323019
Is interchangeable with: AM323019
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (19.12.2017)
The aim of this laboratory course is to try on a complex independent skilled work in food analytical laboratory (i.e., among other things, to specify the submitted job in detail, plan and organize laboratory work, choose and validate suitable analytical methods, realize analysis, ensure the quality of results and elaborate and interpret the obtained results). To attainment this aim, a group of students solves a complex project relating to food quality control (within the range of parameters defined by legal regulations, determinable using the standard analytical methods). In contrast to the course Food Analysis and Control: Laboratory (which is addressed to students of the bachelor study program), students work more independently, the submitted projects are more complex, instrumental analytical methods are used and students pay larger attention to the methods validation.
Aim of the course -
Last update: Fialová Jana (19.12.2017)

Students will able to:

  • organize and realize projects checking the food quality (within the range of parameters defined by legal regulations, determinable using the standard analytical methods).

Literature -
Last update: Fialová Jana (19.12.2017)

With respect to the kind of this laboratory course, the students have to look up needed information resources (legal regulations, standards containing analytical methods etc.) themselves (according to the project specification).

Learning resources -
Last update: Vlčková Martina Ing. (30.01.2018)

Requirements to the exam -
Last update: Schulzová Věra doc. Dr. Ing. (22.01.2018)

Within the syllabus

Syllabus -
Last update: Fialová Jana (19.12.2017)

1. Introduction to the laboratory course: work safety and organization, projects specification.

2. Selection of a suitable way for solution of the project (analytical methods selection etc.).

3. - 10. Realization (solution) of the project - laboratory work.

11. Termination of the practical part of the laboratory course - cleaning of the student laboratory etc.

12. Elaboration of the report.

13. Preparation of a presentation of the results

14. The results presentation

Registration requirements -
Last update: Fialová Jana (19.12.2017)

Analysis of Foods and Natural Substances, Analysis of Food and Natural Products: Laboratory

Course completion requirements -
Last update: Schulzová Věra doc. Dr. Ing. (22.01.2018)

Laboratory work - project solution

Processing and submitting a project report

Project presentation

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.1 3
Účast v laboratořích (na exkurzi nebo praxi) 3.7 104
Obhajoba individuálního projektu 0.1 2
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.1 3
4 / 4 112 / 112