Subjects

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Special analysis of food and natural products - AP323010

Title:	Special analysis of food and natural products
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2023
Semester:	winter
Points:	winter s.:0
E-Credits:	winter s.:0
Examination process:	winter s.:
Hours per week, examination:	winter s.:3/0, other [HT]
Capacity:	unlimited / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	English
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Additional information:	https://e-learning.vscht.cz/
Note:	course is intended for doctoral students only can be fulfilled in the future

Guarantor:	Poustka Jan prof. Dr. Ing. Koplík Richard prof. Dr. Ing.
Interchangeability :	P323010

Examination dates

Annotation -

The course is aimed at the knowledge expansion of the principles and applications of modern methods of sample preparation and instrumental methods in food analysis. The lectures are divided into two parts: 1 Technical: a) sampling and sample preparation, b) separation, spectrometric and electrochemical methods; 2 Application: characterization and analysis of selected food components.

Last update: Pátková Vlasta (15.11.2018)

Aim of the course -

Students will be able to:

Understand principles of sample preparation methods and their applications in food analysis.

Understand principles of instrumental methods (chromatography, electromigration methods, spectrometric methods) and their applications in food analysis.

Understand characteristics and analysis of peptides, proteins, phenols, flavonoids, organic acids, alkaloids, additives, contaminants and nanoparticles.

Last update: Pátková Vlasta (15.11.2018)

Course completion requirements -

Exam - written test.

Last update: Pátková Vlasta (15.11.2018)

Teaching methods -

Lectures, consultations, self-study.

Last update: Pátková Vlasta (15.11.2018)

Requirements to the exam -

Within the extent of the syllabus.

Last update: Poustka Jan (13.09.2023)

Syllabus -

1. Analytical process, analytical method, analytical procedure, performance characteristics

2. Laboratory techniques and procedures of sample handling

3. Gas chromatography, liquid chromatography; electromigration methods

4. Mass spectrometry

5. Molecular absorption spectrometry - UV/VIS; infrared spectrometry

6. Nuclear magnetic resonance spectrometry (NMR)

7. Atomic spectrometry

8. Electrochemical methods - potentiometry, conductometry, voltammetry, amperometry

9. Methods of analysis of peptides, proteins; phenols; flavonoids; alkaloids; organic acids

10. Methods of analysis of additives; nanomaterials; contaminants

Last update: Pátková Vlasta (15.11.2018)

Learning resources -

https://e-learning.vscht.cz/

Last update: Poustka Jan (13.09.2023)

Entry requirements -

Basic knowledge of the fields: analytical chemistry, food chemistry.

Last update: Pátková Vlasta (15.11.2018)

Registration requirements -

No requirements.

Last update: Pátková Vlasta (15.11.2018)