Last update: Poustka Jan prof. Dr. Ing. (22.05.2018)
The course is aimed at the knowledge expansion of the principles and applications of modern methods of sample preparation and instrumental methods in food analysis. The lectures are divided into two parts: 1 Technical: a) sampling and sample preparation, b) separation, spectrometric and electrochemical methods; 2 Application: characterization and analysis of selected food components.
Last update: Poustka Jan prof. Dr. Ing. (22.05.2018)
Předmět je zaměřen na rozšíření znalostí v oblasti principů a aplikací moderních metod přípravy vzorku a instrumentálních metod v analýze potravin. Přednášky jsou koncipovány do dvou částí: 1. Technická: a) odběr a příprava vzorku; b) separační, spektrometrické a elektrochemické metody; 2. Aplikační: charakteristika a analýza vybraných komponent potravin.
Aim of the course -
Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)
Students will be able to:
Understand principles of sample preparation methods and their applications in food analysis.
Understand principles of instrumental methods (chromatography, electromigration methods, spectrometric methods) and their applications in food analysis.
Understand characteristics and analysis of peptides, proteins, phenols, flavonoids, organic acids, alkaloids, additives, contaminants and nanoparticles.
Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)
Studenti budou umět:
Principy metod přípravy vzorku a jejich aplikace v analýze potravin.
Principy instrumentálních metod (chromatografie, elektromigrační metody, spektrální metody) a jejich aplikace v analýze potravin.
Charakteristiky a metody analýzy peptidů, bílkovin, fenolů, flavonoidů, organických kyselin, alkaloidů, aditiv, kontaminantů a nanočástic.
Literature -
Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)
R: Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1
R: Wilson R.H., Spectroscopic Techniques for Food Analysis, Wiley-Interscience, 1994, ISBN 047118554X
R: Wang J., Analytical Electrochemistry, VCH, Weiheim, New York, 1994, ISBN 1-56081-575-2
A: Kellner R. et al., Analytical Chemistry, The Approved Text to the FECS Curriculum Analytical Chemistry, Wiley - VCH, 1998, ISBN 3527288813
A: Silverstein R.M., Spectrometric Identification of Organic Compounds, 7th edition, Wiley, 2005, ISBN 978-0-471-39362-7
A: Pavia D.L. et al, Introduction to Spectroscopy 4th edition, Brooks/Cole Belmont, CA, USA, 2009, ISBN 978-0-495-11478-9
A: Belitz H.-D., Grosch W., Schieberle P., Food Chemistry, 4th ed., Springer-Verlag, Berlin 2009 (available as an e-book in the library of ICT Prague, ISBN 9783540699347)
A: Otles S., Methods of Analysis of Food Components and Additives, CRC Press, 2005 (available as an e-book in the library of ICT Prague, ISBN 9780203503751)
Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)
Z: Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1
Z: Wilson R.H., Spectroscopic Techniques for Food Analysis, Wiley-Interscience, 1994, ISBN 047118554X
Z: Wang J., Analytical Electrochemistry, VCH, Weiheim, New York, 1994, ISBN 1-56081-575-2
D: Kellner R. et al., Analytical Chemistry, The Approved Text to the FECS Curriculum Analytical Chemistry, Wiley - VCH, 1998, ISBN 3527288813
D: Silverstein R.M., Spectrometric Identification of Organic Compounds, 7th edition, Wiley, 2005, ISBN 978-0-471-39362-7
D: Pavia D.L. et al, Introduction to Spectroscopy 4th edition, Brooks/Cole Belmont, CA, USA, 2009, ISBN 978-0-495-11478-9
D: Belitz H.-D., Grosch W., Schieberle P., Food Chemistry, 4th ed., Springer-Verlag, Berlin 2009 (available as an e-book in the library of ICT Prague, ISBN 9783540699347)
D: Otles S., Methods of Analysis of Food Components and Additives, CRC Press, 2005 (available as an e-book in the library of ICT Prague, ISBN 9780203503751)
Learning resources -
Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)
