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Last update: Poustka Jan prof. Dr. Ing. (22.05.2018)
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Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)
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. |
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Last update: Poustka Jan prof. Dr. Ing. (13.09.2023)
Kirk R.S., Sawyer R., Pearson's Composition and Analysis of Foods, Longman, 1991, ISBN 0-582-40910-1
Wilson R.H., Spectroscopic Techniques for Food Analysis, Wiley-Interscience, 1994, ISBN 047118554X
Wang J., Analytical Electrochemistry, VCH, Weiheim, New York, 1994, ISBN 1-56081-575-2
Kellner R. et al., Analytical Chemistry, The Approved Text to the FECS Curriculum Analytical Chemistry, Wiley - VCH, 1998, ISBN 3527288813
Silverstein R.M., Spectrometric Identification of Organic Compounds, 7th edition, Wiley, 2005, ISBN 978-0-471-39362-7
Pavia D.L. et al, Introduction to Spectroscopy 4th edition, Brooks/Cole Belmont, CA, USA, 2009, ISBN 978-0-495-11478-9
Belitz H.-D., Grosch W., Schieberle P., Food Chemistry, 4th ed., Springer-Verlag, Berlin 2009 (available as an e-book in the library of ICT Prague, ISBN 9783540699347)
Otles S., Methods of Analysis of Food Components and Additives, CRC Press, 2005 (available as an e-book in the library of ICT Prague, ISBN 9780203503751) |
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Last update: Poustka Jan prof. Dr. Ing. (13.09.2023)
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Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)
Lectures, consultations, self-study. |
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Last update: Poustka Jan prof. Dr. Ing. (13.09.2023)
Within the extent of the syllabus. |
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Last update: Poustka Jan prof. Dr. Ing. (22.05.2018)
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 |
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Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)
Basic knowledge of the fields: analytical chemistry, food chemistry. |
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Last update: Poustka Jan prof. Dr. Ing. (14.06.2018)
No requirements. |
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Last update: Poustka Jan prof. Dr. Ing. (22.05.2018)
Exam - written test. |
Coursework assessment | |
Form | Significance |
Examination test | 100 |