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.

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.

R: 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

1. Introduction, general principles of food evaluation, accuracy of analysis.

2. Overwiev of physical-chemical, biochemical and toxicological methods.

3. Principles of sampling, water.

4. Proteins, peptides, amino acids and other nitrogenous compounds.

5. Monosaccharides and oligosaccharides.

6. Polysaccharides, dietary fibre and similar compounds.

7. Total lipids, phospholipids, fatty acids.

8. Lipid oxidation products, sterols and other non saponifiable compounds.

9. Lipophilic and hydrophilic vitamins.

10. Mineral compounds.

11. Compounds influencing taste and odour, natural colorants.

12. Natural toxic compounds, mycotoxins, toxic pdoducts formed during food processing.

13. Food additives, industrial contaminants, pesticide residues, veterinary pharmaceuticals and similar compounds.

14. Complex evaluation of food quality, food authenticity and falsification.