SubjectsSubjects(version: 895)
Course, academic year 2021/2022
Analysis of Foods and Natural Products - N323035
Title: Analýza potravin a přírodních produktů
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2021
Semester: both
Points: 4
E-Credits: 4
Examination process:
Hours per week, examination: 2/1 C+Ex [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Is provided by: B323010
For type:  
Additional information: http://předmět je vyučován pouze v zimním semestru
Note: you can enroll for the course in winter and in summer semester
Guarantor: Hajšlová Jana prof. Ing. CSc.
Koplík Richard prof. Dr. Ing.
Interchangeability : Z323035
Is interchangeable with: B323010, AB323010
Annotation -
Last update: TAJ323 (23.08.2013)
The course is based on the knowledge obtained within the studies of analytical chemistry, biochemistry and food chemistry. In the first phase, quality assurance of experimental data is discussed; the needs of routine / control laboratories and those involved in food research, biotechnologies and many other areas of science are addressed. The following sessions are presenting not only ´classic´ but above modern analytical strategies applicable for determination of foodstuffs and various natural products including moisture / dry weight, minerals and all the key nutrients such as proteins, saccharides and lipids (including accompanying compounds). Widely discussed are also methods for determination of vitamins and other essential components. The subject of presentations are also methods for analysis of flavour significant compounds, food additives, natural toxins and various groups of contaminants. Particular analytical strategies are always illustrated with by examples of interesting applications (e.g. food adulteration). The purpose is to demonstrate the importance of a comprehensive consideration when choosing analytical approach.
Aim of the course -
Last update: TAJ323 (28.08.2013)

Students will be able to understand:

  • General principles of detection and determination of basic food and natural products components, both macro- and micronutrients, flavour important components and selected groups of food additives, contaminants / toxicants.
  • Critical assessment of analytical task, identification of target performance characteristics of analysis and selection of fit-to-purpose analytical strategy meeting required quality of generated data.
  • Proposing of potentially applicable approaches for analysis based on the knowledge of sample matrix nature and analyte properties.
  • Calculations needed for realization of laboratory tasks.
Literature -
Last update: KNOBLOCL (17.12.2015)

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.

A: Food Analytical Methods, elektronický časopis, Springer, ISSN 1936-976X, e-zdroj VŠCHT.

Syllabus -
Last update: TAJ323 (28.08.2013)

1. Introduction, optimization of performance characteristics of analytical methods.

2. Water.

3. Aminoacids, peptides.

4. Proteins.

5. Saccharides.

6. Polysaccharides.

7. Lipids.

8. Compounds accompanying lipids.

9. Minerals.

10. Vitamins.

11. Flavour significant compounds.

12. Natural biologically active compounds.

13. Food additives, contaminants.

14. Case studies, summary.

Entry requirements -
Last update: TAJ323 (23.08.2013)

The basic knowledge of analytical chemistry and food chemistry.

Registration requirements -
Last update: TAJ323 (23.08.2013)

Analytical chemistry I

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Příprava na zkoušku a její absolvování 1,5 42
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Examination test 60
Oral examination 40