SubjectsSubjects(version: 891)
Course, academic year 2020/2021
  
Food Analysis and Control: Laboratory - N323011
Title: Laboratoř analýzy potravin v kontrolní praxi
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019 to 2020
Semester: summer
Points: summer s.:2
E-Credits: summer s.:2
Examination process: summer s.:
Hours per week, examination: summer s.:0/3 MC [hours/week]
Capacity: unknown / 45 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Guarantor: Hrbek Vojtěch Ing. Ph.D.
Hůrková Kamila Ing. Ph.D.
Is interchangeable with: B323009
Annotation -
Last update: TAJ323 (16.08.2013)
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.).
Aim of the course -
Last update: TAJ323 (16.08.2013)

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).
Literature -
Last update: Réblová Zuzana doc. Ing. Ph.D. (09.07.2013)

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: Réblová Zuzana doc. Ing. Ph.D. (11.10.2017)

http://www.zakonyprolidi.cz/

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

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

Syllabus -
Last update: Réblová Zuzana doc. Ing. Ph.D. (09.07.2013)

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.

Registration requirements -
Last update: Réblová Zuzana doc. Ing. Ph.D. (09.07.2013)

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

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

 
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