SubjectsSubjects(version: 888)
Course, academic year 2020/2021
Implementation of analytical methods in crisis situations - P323012
Title: Implementace analytických metod v krizových situacích
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2020
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
For type:  
Note: can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Maštovská Kateřina Ing. Ph.D.
Is interchangeable with: AP323012
Annotation -
Last update: Vlčková Martina Ing. (17.09.2018)
An interactive course focused on development and implementation of food analysis methods in crisis situations with emphasis on rapid, fit-for-purpose method development and validation, implementation into routine testing, and also effective communication to various stakeholders. The course consists of lectures, interactive case-studies, and problem-solving exercises. The lectures review types of relevant crisis situations, which require rapid analytical solutions, and provide demonstration using recent real-world examples. They also give an overview of method development strategies and requirements for method validations, including multi-laboratory validation studies. Interactive case-studies focus on problem-solving exercises, in which the students learn to solve various analytical problems (individually and in teams) and employ role-playing to understand view-points of different stakeholders (representing laboratories, food industry, government agencies, media etc.) involved in the crisis situation. The sessions can be organized in semester weeks or as a "miniconference" block.
Literature -
Last update: Vlčková Martina Ing. (17.09.2018)

Review articles and original research papers in food analysis peer-reviewed journals and current guidelines to food analysis method validation, such as AOAC International guidelines.

Syllabus -
Last update: Vlčková Martina Ing. (17.09.2018)

Presented and discussed topics will focus on crisis situations in food industry that require rapid analytical response, review of recent crisis cases and “lessons learnt”, strategies for development of fit-for-purpose methods (rapid response, dispute resolution, high-throughput analysis, etc.), requirements for method validation, considerations for method implementation into routine testing, quality control, data defensibility, and effective communication to various stakeholders involved in crisis situations.

Registration requirements -
Last update: Vlčková Martina Ing. (17.09.2018)

Food Chemistry, Food Analysis, Analytical Chemistry

Course completion requirements -
Last update: Vlčková Martina Ing. (17.09.2018)

Participation in interactive case-studies and oral exam, which includes a defense of a problem-solving exercise assigned to the student.