Subjects

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Food Analysis and Control: Laboratory - N323011

Title:	Laboratoř analýzy potravin v kontrolní praxi
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2021
Semester:	summer
Points:	summer s.:2
E-Credits:	summer s.:2
Examination process:	summer s.:
Hours per week, examination:	summer s.:0/3, MC [HT]
Capacity:	unknown / unknown (unknown)
Min. number of students:	unlimited
State of the course:	cancelled
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:

Guarantor:	Hrbek Vojtěch doc. Ing. Ph.D. Stehnová Kamila Ing. Ph.D.
Class:	Základní laboratoře
Is interchangeable with:	B323009

Examination dates Schedule

Annotation -

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 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. Because this course is addressed to students of the bachelor study program, the submitted projects deal with determination of basic parameters (i.e. fat content, salt content etc.), which can be determined by classical analytical methods titration etc.).

Last update: TAJ323 (16.08.2013)

Aim of the course -

Students will able to:

(under the direction) realize projects checking the food quality (within the range of parameters defined by legal regulations, determinable using classical analytical methods).

Last update: TAJ323 (16.08.2013)

Literature -

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).

Last update: REBLOVAZ (09.07.2013)

Syllabus -

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

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

4. - 11. Realization (solution) of the project - laboratory work.

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

13. - 14. Elaboration of the report.

Last update: REBLOVAZ (09.07.2013)

Learning resources -

http://www.zakonyprolidi.cz/

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

http://web.vscht.cz/~reblovaz/

Last update: REBLOVAZ (11.10.2017)

Registration requirements -

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

Last update: REBLOVAZ (09.07.2013)

Teaching methods
	Activity	Credits	Hours
	Konzultace s vyučujícími	0.1	2
	Účast v laboratořích (na exkurzi nebo praxi)	0.9	26
	Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi	0.8	22
	Práce na individuálním projektu	0.2	6
		2 / 2	56 / 56

Coursework assessment
Form	Significance
Report from individual projects	100