SubjectsSubjects(version: 891)
Course, academic year 2020/2021
  
Instrumental Methods in Food Analysis: Laboratory - M323021
Title: Laboratoř instrumentálních metod v analýze potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2020
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:0/6 MC [hours/week]
Capacity: unknown / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Master's (post-Bachelor)
Guarantor: Schulzová Věra doc. Dr. Ing.
Džuman Zbyněk Ing. Ph.D.
Interchangeability : N323053
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (19.12.2017)
The aim of this course is to familiarize students in practice with various analytical techniques, which were theoretically lectured in previous courses. The students will learn about the modern instrumental technique and its use in analytical practice in individual exercises.
Aim of the course -
Last update: Fialová Jana (19.12.2017)

Students will be able to:

  • Utilize exercised chromatographic and other instrumental techniques in food analysis.
  • Propose a method for the determination of individual substances / groups of substances.
  • Optimize the conditions for separation and detection.

Literature -
Last update: Fialová Jana (19.12.2017)

R: Study materials for courses:

Analytical Chemistry I - D. Kealey, P. J. Haines: Analytical Chemistry, BIOS Sci. Publ., Oxford 2002, ISBN 1-85996-189-4

Food and Natural Products Analysis - http://web.vscht.cz/hajslovj/AP_sylabus.html

A: http://www.scribd.com/doc/30735048/Food-Analysis-by-HPLC-2ed-Nollet

A: Meyer V., Practical High-Performance Liquid Chromatography, Wiley 2010, ISBN-10: 0470682175

A: Weston A., Brown P.R, HPLC and CE: Principles and Practice, Amazon 1997, ISBN-10: 0121366405

A: Pavia D.L., Lapman G.M., Kriz G.S., Vyvyan J.R., Introduction to Spectroscopy, Brooks/Cole, Belmont 2009,ISBN-13: 978-0-495-11478-9

A: Aras N.K., Ataman O.Y., Trace Element Analysis of Food and Diet, RSC, Cambridge, 2006,ISBN 0-85404-576-7

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

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

http://eur-lex.europa.eu/cs/index.htm

http://www.sciencedirect.com/science/book/9780121366407

Commercial firm literature

http://web.vscht.cz/schulzov/

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

Within the syllabus

Syllabus -
Last update: Schulzová Věra doc. Dr. Ing. (22.01.2018)

1. Introduction, organizational issues, work safety.

2. Instrumental methods in food analysis

3. Gas chromatography

4. Gas chromatography (GC / MS I)

5. Gas chromatography (GC / MS II)

6. Ion-selective electrodes

7. High performance liquid chromatography

8. High Performance Liquid Chromatography I (DAD)

9. High Performance Liquid Chromatography II (Electrochemical Detector)

10. High Performance Liquid Chromatography III (MS)

11. Atomic absorption spectrophotometry

12. Infrared spectrophotometry

13. Image analysis

14. Electromigration methods

Registration requirements -
Last update: Fialová Jana (19.12.2017)

Analytical Chemistry, Food and Natural Products Analysis: Laboratory

Course completion requirements -
Last update: Fialová Jana (19.12.2017)

Completed all laboratory tasks (with the exception of a maximum of two absences excused by a doctor), all protocols elaborated and submitted

Teaching methods
Activity Credits Hours
Účast v laboratořích (na exkurzi nebo praxi) 4 112
4 / 4 112 / 112
 
VŠCHT Praha