SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Control of Food Raw Materials and Commodities: Laboratory - N323051
Title: Laboratoř kontroly potravinářských surovin a výrobků
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2013
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:0/6 MC [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Guarantor: Doležal Marek doc. Dr. Ing.
Réblová Zuzana doc. Ing. Ph.D.
Schulzová Věra doc. Dr. Ing.
Is interchangeable with: AM323019, M323019
Examination dates   Schedule   
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 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: TAJ323 (16.08.2013)

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: 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. (09.07.2013)

http://sbirka.vscht.cz/

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

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

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: 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) 3 84
Obhajoba individuálního projektu 0,1 4
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,4 10
Práce na individuálním projektu 0,4 12
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 30
Defense of an individual project 20
Report from individual projects 50

 
VŠCHT Praha