The fulfillment of all tasks (except for doctor excused - only for two jobs) - minimum protocols grade: E, written midterm test (required)

• Přednášky a další materiály na www stránkách v systému elektronických studijních opor www.vscht.cz/eso

• Otles S. (ed.): Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, e-zdroje VŠCHT

• Wrolstad R.E. et al. Handbook of Food Analytical Chemistry, Wiley, 2005, e-zdroj VŠCHT

• Food Analytical Methods, elektronický časopis, Springer, e-zdroj VŠCHT

1. Introductory briefing: Operating instructions, health and safety at work, fire protection, verification of knowledge - writtern test

2. Determination of total nitrogen in food and crude protein calculation (Kjeldahl method)

3. Determination of fat and its quality evaluation (methods: Soxhlet, titration)

4. Determination of fatty acids (method: Gas chromatography with flame ionization detection)

5. Determination of monosaccharides and oligosaccharides (method: titration after inversion)

6. Determination of starch content (method: polarimetry)

7. Determination of mineral elements (methods: atomic absorption spectrometry, spectrophotometry, titration)

8. Determination of vitamins, caffeine, antioxidants and preservatives (method: liquid chromatography with UV detection)

9. Determination of volatile compounds - proof of food adulteration(method: gas chromatography with mass spectrometric detection)

10. Determination of monosaccharides and oligosaccharides (method: HPLC with refractometric detection and evaporative light scattering detection)

11. Image analysis in food quality evaluation(method: mathematical-statistical analysis of image dates)

12. Optional exercise [I, II, III]

13. Alternative terms

14. Control test, laboratory cleaning

http://web.vscht.cz/kohoutkj/

http://web.vscht.cz/poustkaj/

http://web.vscht.cz/hajslovj/

Students will be able to:

Carried out the practical realization of the methods applied for the determination of basic food ingredients.

Operate devices and equipment in accordance with the requirements of the realization of analytical methods in food analysis.

Evaluate and interpret measured data and then to process them into the desired form in accordance with legislative requirements.

Fulfilled examination in Analytical Chemistry I (N402002)

At least 10 students for the Laboratory course opening are required.

In the case of an alternative date announcement (10-12 students during summer examination period) in addition to fulfilled examination in Analytical Chemistry I the fulfilled examination in Food and Natural Products Analysis is required. Priority is given to students who fulfilled examination in Analytical Chemistry I in the period after the regular term of the Laboratory course.

Food Chemistry - N323001 a Analytical Chemistry I - N402002