Food Analysis I
FCH-BCO_ACP1Acad. year: 2018/2019
Analytical methods in the control of food-processing industry. Methods of determination of natural components of foodstuffs. Essential nutrients (saccharides, nitrogen matters - proteins, lipides), minor nutritive components (vitamines, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavoury matters, tans et al.). Methods of determination of extraneous substances - polluting matter of foodstuffs (contaminants), adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation based on the evaluation of their organoleptic properties by sense organs.
Learning outcomes of the course unit
After passing this course, the student acguires the knowledge of analysis of substances important for food production and safety. Modern methods of sample preparation and principles of analytical methods used in food analysis are also part of this overview. Methods are assessed with respect to their use and advantages and disadvantages for particular kinds of important analytes.
Knowledge of both qualitative and quantitative analytical chemistry with a special focus on instrumental methods is supposed. The discipline furthermore exploits knowledge acquired particularly in biochemistry, microbiology and food technology. Theoretical principles already explained within the courses of physical, inorganic and organic chemistry and physics are exploited as well.
Recommended optional programme components
Recommended or required reading
Príbela A.: Analýza potravin, , 0 (CS)
Príbela A.: Analýza potravín - cvičenie, , 0 (CS)
Kubáň V., Kubáň P.: Analýza potravin, MZLU Brno, 2007 (CS)
Príbela A., Drdák M.: Senzorická analýza potravin., , 0 (CS)
Davídek J. a kol.: Laboratorní příručka analýzy potravin, , 0 (CS)
Zýka J. a kol.: Nové směry v analytické chemii I - V., , 0 (CS)
Pokorný J., Davídek J.: Analýza potravin, část B -senzorická analýza, , 0 (CS)
Planned learning activities and teaching methods
The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.
Assesment methods and criteria linked to learning outcomes
Course ends with oral examination
Language of instruction
1. Introduction to general problems of food analysis, approach, analytes, 2. Sampling in food analysis, 3. Water, 4. Elements, 5. Amino acids, proteins, 6. Lipids, 7. Carbohydrates, 8. Vitamines, 9. Flavouring and colouring substances, 10. Food aditives, 11. Xenobiotics, 12. Analysis based on the utilisation of human senses.
The aim of the course is to sort, couple and develop the knowledge of analytical chemistry, biology, inorganic/organic chemistry and biochemistry focused on inspection practice of foodstuff industry and food analysis. The course covers analytical methods for determination of natural component of foodstuffs (saccharides, nitrogen matters - proteins, lipids), minor nutritive components (vitamins, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavor matters, tan stuffs et al.). Methods of determination of extraneous substances - polluting matter of foodstuffs (contaminants), adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation are based on an evaluation of their organoleptic properties by sense organs.
Specification of controlled education, way of implementation and compensation for absences
Classification of course in study plans
- Programme BPCP_CHTP Bachelor's
branch BPCO_BT , 3. year of study, winter semester, 4 credits, compulsory-optional
- Programme BKCP_CHTP Bachelor's
- Programme BPCP_CHTP Bachelor's
branch BPCO_CHP , 3. year of study, winter semester, 4 credits, compulsory
- Programme CKCP_CZV lifelong learning
branch CKCO_CZV , 1. year of study, winter semester, 4 credits, compulsory-optional