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The aim of this laboratory course is 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 previous laboratory courses 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: Schulzová Věra (17.05.2018)
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Students will able to:
Last update: Kubová Petra (30.01.2018)
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Laboratory work - project solution Processing and submitting a project report Project presentation Last update: Kubová Petra (30.01.2018)
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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).
R: Otles S. (ed.): Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, e-zdroje VŠCHT; ISBN 9781420045666 A: Wrolstad R.E. et al. Handbook of Food Analytical Chemistry, Wiley, 2005, e-zdroj VŠCHT; ISBN 9780471663782 A: Food Analytical Methods, elektronický časopis, Springer, e-zdroj VŠCHT; ; ISSN 1936-976X Last update: Schulzová Věra (10.05.2018)
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Within the syllabus Last update: Kubová Petra (30.01.2018)
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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: Kubová Petra (30.01.2018)
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http://eur-lex.europa.eu/en/index.htm http://web.vscht.cz/schulzov/ Last update: Schulzová Věra (10.05.2018)
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Theoretical and practical knowledge of food and natural products analysis at bachelor level Last update: Schulzová Věra (17.05.2018)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Konzultace s vyučujícími | 0.1 | 3 | ||
| Účast v laboratořích (na exkurzi nebo praxi) | 3.7 | 104 | ||
| Obhajoba individuálního projektu | 0.1 | 2 | ||
| Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.1 | 3 | ||
| 4 / 4 | 112 / 112 | |||