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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: Poustka Jan (22.05.2018)
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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: Poustka Jan (14.06.2018)
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Exam - written test. Last update: Poustka Jan (22.05.2018)
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Lectures, consultations, self-study. Last update: Poustka Jan (14.06.2018)
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Within the extent of the syllabus. Last update: Poustka Jan (13.09.2023)
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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: Poustka Jan (22.05.2018)
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Last update: Poustka Jan (13.09.2023)
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Basic knowledge of the fields: analytical chemistry, food chemistry. Last update: Poustka Jan (14.06.2018)
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No requirements. Last update: Poustka Jan (14.06.2018)
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