Subjects

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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)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2019 to 2020
Semester:	summer
Points:	summer s.:4
E-Credits:	summer s.:4
Examination process:	summer s.:
Hours per week, examination:	summer s.:0/6, MC [HT]
Capacity:	unknown / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Level:
Is provided by:	M323019

Guarantor:	Réblová Zuzana doc. Ing. Ph.D. Schulzová Věra doc. Dr. Ing. Doležal Marek doc. Dr. Ing.
Class:	Specializační laboratoř
Is interchangeable with:	AM323019, M323019

Examination dates Schedule

Annotation -

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.

Last update: TAJ323 (16.08.2013)

Literature -

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).

Last update: REBLOVAZ (09.07.2013)

Syllabus -

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

Last update: REBLOVAZ (09.07.2013)

Learning resources -

http://sbirka.vscht.cz/

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

Last update: REBLOVAZ (09.07.2013)

Learning outcomes -

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).

Last update: TAJ323 (16.08.2013)

Registration requirements -

Analysis of Foods and Natural Substances, Analysis of Food and Natural Products: Laboratory

Last update: REBLOVAZ (09.07.2013)

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