Zkouška - písemný test.

Exam - written test.

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)

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)

Přednášky, konzultace, samostudium.

Lectures, consultations, self-study.

V rozsahu sylabu.

Within the extent of the syllabus.

1. Analytický proces, analytická metoda, analytický postup, pracovní charakteristiky

2. Laboratorní techniky a postupy zpracování vzorku

3. Plynová chromatografie, kapalinová chromatografie, elektromigrační metody

4. Hmotnostní spektrometrie

5. Molekulová absorpční spektrometrie v UV/VID; infračervená spektrometrie

6. Nukleární magnetická rezonanční spektrometrie (NMR)

7. Atomová spektrometrie

8. Elektrochemické metody - potenciometrie, konduktometrie, voltametrie, amperometrie

9. Metody analýzy peptidů, bílkovin, fenolů a flavonoidů, alkaloidů, organických kyselin

10. Metody analýzy aditiv, nanomateriálů a kontaminantů

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

Studenti budou umět:

Principy metod přípravy vzorku a jejich aplikace v analýze potravin.

Principy instrumentálních metod (chromatografie, elektromigrační metody, spektrální metody) a jejich aplikace v analýze potravin.

Charakteristiky a metody analýzy peptidů, bílkovin, fenolů, flavonoidů, organických kyselin, alkaloidů, aditiv, kontaminantů a nanočástic.

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.

Základní znalost oborů: analytická chemie, chemie potravin.

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

Nejsou.

No requirements.