Course detail

Laboratory Classes in Analytical Chemistry of Food

FCH-BCO_ACP_PAcad. year: 2016/2017

The conception of laboratory exercises in analytical chemistry of food goes out from theoretical backgrounds, which students learn about in the course “Analytical Chemistry of Food“. They consist of exercises dealing with determination of main food components (saccharides, fats, proteins), with determination of some food nutrients, e.g., vitamins and biogenous elements, contaminants and additives (colorants and conservants). The determination of other food characteristics e.g. humidity and ash is included in the laboratory, too.

Language of instruction

Czech

Number of ECTS credits

3

Mode of study

Not applicable.

Guarantor

PhDr. Miroslav Hrstka, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Students will acquire the basic skills for determination of carbohydrates, lipids, proteins, nitrogen, amino acids, biogenic elements, vitamins, acids, aromatic and added substances in food.

Prerequisites

Regular completion of the previous specialised courses.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Laboratory exercise - 5 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

The graded course-unit credit is given on condition of having attended all seminars, worked out all proceedings and final test.

Course curriculum

1) Determination of water and mineral substances, 2) N-compounds, total nitrogen, amino acids, 3) Determination of saccharides 4) Polysaccharides, 5) Lipids, 6) Alkohols, 7) Determination of sorbic and benzoic acid, 8) Isolation and separation of synthetic food pigments, 9) Determination of various substances in wine, 10) Determination of various substances in orange juices, 11) Determination of parameters of flour, 12) Determination of pigments and nitrites in meet.

Work placements

Not applicable.

Aims

The aim of the subject is to practice theoretical knowledge acquired on the lecture "Food Analysis" in a system of practical exercises.

Specification of controlled education, way of implementation and compensation for absences

Attendance is required and checked by the teacher.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Davídek J. a kol.: Laboratorní příručka analýzy potravin, SNTL 1977. 0 (CS)
Príbela A.: Analýza potravín - cvičenie, STU Bratislava, 1993. 0 (CS)

Classification of course in study plans

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 3. year of study, summer semester, compulsory

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 3. year of study, summer semester, compulsory

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_PCH , 3. year of study, summer semester, compulsory

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_CHP , 3. year of study, summer semester, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, summer semester, compulsory

Type of course unit

 

Laboratory exercise

65 hours, compulsory

Teacher / Lecturer

PhDr. Miroslav Hrstka, Ph.D.
Ing. Jaromír Pořízka, Ph.D.
Lenka Somrová
RNDr. Milena Vespalcová, Ph.D.
doc. Ing. Eva Vítová, Ph.D.