Special analysis of food and natural products - P323010
Title: Speciální analýza potravin a přírodních produktů
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2023
Semester: winter
Points: winter s.:0
E-Credits: winter s.:0
Examination process: winter s.:
Hours per week, examination: winter s.:3/0, other [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Additional information: https://e-learning.vscht.cz/
Note: course is intended for doctoral students only
can be fulfilled in the future
Guarantor: Poustka Jan prof. Dr. Ing.
Koplík Richard prof. Dr. Ing.
Is interchangeable with: AP323010
Examination dates   
Annotation -
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 (22.05.2018)
Aim of the course -

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 (14.06.2018)
Course completion requirements -

Exam - written test.

Last update: Poustka Jan (22.05.2018)
Teaching methods -

Lectures, consultations, self-study.

Last update: Poustka Jan (14.06.2018)
Requirements to the exam -

Within the extent of the syllabus.

Last update: Poustka Jan (13.09.2023)
Syllabus -

1. Analytical process, analytical method, analytical procedure, performance characteristics

2. Laboratory techniques and procedures of sample handling

3. Gas chromatography, liquid chromatography; electromigration methods

4. Mass spectrometry

5. Molecular absorption spectrometry - UV/VIS; infrared spectrometry

6. Nuclear magnetic resonance spectrometry (NMR)

7. Atomic spectrometry

8. Electrochemical methods - potentiometry, conductometry, voltammetry, amperometry

9. Methods of analysis of peptides, proteins; phenols; flavonoids; alkaloids; organic acids

10. Methods of analysis of additives; nanomaterials; contaminants

Last update: Poustka Jan (22.05.2018)
Learning resources -
Last update: Poustka Jan (13.09.2023)
Entry requirements -

Basic knowledge of the fields: analytical chemistry, food chemistry.

Last update: Poustka Jan (14.06.2018)
Registration requirements -

No requirements.

Last update: Poustka Jan (14.06.2018)