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Food Analysis in Control Practice - B323008

Title:	Analýza potravin v kontrolní praxi
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2021 to 2025
Semester:	summer
Points:	summer s.:3
E-Credits:	summer s.:3
Examination process:	summer s.:
Hours per week, examination:	summer s.:2/0, Ex [HT]
Capacity:	unlimited / unknown (unknown)
Min. number of students:	unlimited
Qualifications:
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Level:
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Koplík Richard prof. Dr. Ing.
Interchangeability :	N323010

Examination dates

This subject contains the following additional online materials

E-learning course

Annotation -

The course is a continuation of the Analysis of Food and Natural Products, presenting an analytical overview of selected food raw materials and food product categories. For these groups, a concise summary of chemical composition characteristics and potential compositional modifications during production processes is initially provided. Subsequently, the focus is directed towards comprehensive analytical methodologies, encompassing sample acquisition protocols, analytical instrumentation, and systematic interpretation of the resultant data.

Last update: Stupák Michal (09.04.2025)

Course completion requirements -

Attendance at lectures is recommended, but not monitored.

Last update: Stupák Michal (15.04.2025)

Literature -

R: Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1.

A: Czech technical standards ČSN, classes 56, 57, 58.

Last update: Stupák Michal (15.04.2025)

Requirements to the exam -

The exam consists of a mandatory written and oral part. To be eligible for the oral part of the exam, students must score at least 50 points in the written part (if less than 50 points are achieved, the exam is graded F). If the oral part is unsuccessful, only this part can be retaken.

Last update: Stupák Michal (15.04.2025)

Syllabus -

1. Food quality control, institutions of food control in the Czech Republic.

2. Methodology of sampling, sample taking of various food materials.

3. Analysis of cereals and cereal products.

4. Chemical composition and analysis of legumes and legume products.

5. Analysis of fruit, vegetables and related products.

6. Analysis of drinking water.

7. Analysis of beer, malt and hop.

8. Analysis of wine and grapes.

9. Analysis of tea and coffee.

10. Analysis of cocoa and chocolate.

11. Analysis of fats and oils.

12. Analysis of meat, poultry and fish.

13. Analysis of eggs and egg-products.

14. Analysis of milk an dairy products.

Last update: Fialová Jana (18.12.2017)

Learning outcomes -

Course outcomes:

know the relations between chemical composition of food and suitable analytical criteria for quality assessment.

choose the appropriate method of food sampling.

apply standard analytical methods for agricultural products and food and to evaluate the product quality from the point of food technology.

Last update: Stupák Michal (09.04.2025)

Entry requirements - Czech

Analytická chemie A nebo Analytická chemie I, Analýza potravin a přírodních produktů, Chemie potravin

Last update: Stupák Michal (15.04.2025)

Registration requirements -

Analytical chemistry A or Analytical chemistry I, Analysis of Foods and Natural Products

Last update: Stupák Michal (15.04.2025)

Teaching methods
	Activity	Credits	Hours
	Účast na přednáškách	1	28
	Příprava na zkoušku a její absolvování	1	28
		2 / 3	56 / 84