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The aim of this course is to introduce students, through practical training, to selected analytical techniques with which they have previously become familiar mainly in theoretical courses. The course focuses on developing both basic and more advanced skills in working with modern instrumental techniques used in analytical laboratories. Within individual laboratory exercises, students will gain hands-on experience with sample preparation and processing, setting measurement conditions, and performing the analysis itself. Emphasis is placed on understanding the principles of the individual methods, proper operation of analytical instruments, and adherence to good laboratory practice. An integral part of the course is also the evaluation and interpretation of the measured data.
Last update: Stupák Michal (26.01.2026)
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The requirement for obtaining a graded course credit is mandatory and active participation in laboratory classes (with the exception of a maximum of two absences excused by a doctor), as well as the completion and submission of laboratory reports. Last update: Stupák Michal (27.01.2026)
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R: Study materials for courses: Analytical Chemistry I - D. Kealey, P. J. Haines: Analytical Chemistry, BIOS Sci. Publ., Oxford 2002, ISBN 1-85996-189-4 Food and Natural Products Analysis - http://web.vscht.cz/hajslovj/AP_sylabus.html A: http://www.scribd.com/doc/30735048/Food-Analysis-by-HPLC-2ed-Nollet A: Meyer V., Practical High-Performance Liquid Chromatography, Wiley 2010, ISBN-10: 0470682175 A: 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 Last update: Schulzová Věra (13.09.2023)
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Active participation in laboratory classes during individual assignments and the preparation of a laboratory report. Last update: Stupák Michal (27.01.2026)
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1. Introduction, organizational issues, work safety 2. Autopurification system 3. Gas chromatography (GC-MS/MS) 4. Gas chromatography (GC/QTOF) 5. Ion selective electrodes (ISE) 6. High Performance Liquid Chromatography (HPLC/DAD) 7. High Performance Liquid Chromatography (HPLC/ECD) 8. High performance liquid chromatography (U-HPLC/HRMS) 9. Atomic Absorption Spectrophotometry (AAS) 10. Testing biological activity with a robotic station 11. Bioanalytical assays (BIO-SBDs) 12. Electromigration methods (EM) Last update: Stupák Michal (17.12.2025)
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http://eur-lex.europa.eu/cs/index.htm http://www.sciencedirect.com/science/book/9780121366407 Commercial firm literature
Last update: Schulzová Věra (13.09.2023)
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Students will be able to: Design and justify an analytical method for the determination of individual compounds or groups of compounds in food matrices. Apply practiced chromatographic and other instrumental analytical techniques in the field of food analysis. Optimize separation and detection conditions with respect to the nature of the analytes and the composition of the sample. Last update: Stupák Michal (16.12.2025)
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Analytical Chemistry, Food and Natural Products Analysis: Laboratory Last update: Fialová Jana (19.12.2017)
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| Activity | Credits | Hours | ||
| Účast v laboratořích (na exkurzi nebo praxi) | 4 | 112 | ||
| 4 / 4 | 112 / 112 | |||