Course detail

Laboratory Classes in Analytical Chemistry of Food

FCH-BCO_ACP_PAcad. year: 2018/2019

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.

Learning outcomes of the course unit

1. Students will acquire skills, i.e. practically carry out the determinations of water, dry matter, minerals, nitrogenous substances, carbohydrates, lipids, ethanol, sorbic acid, dyes and nitrites in food by conventional manual methods.
2. Students perform a comprehensive analysis of wine and orange juice and compare the results of their determination with the appropriate standards.
3. Students will repeat the basic laboratory methods (titration, distillation, steam distillation, extraction, thin layer chromatography) and will recognize their application in food analysis.
4. For the first time students will recognize the work with the polarimeter, the Parnass-Wagner distillation apparatus, the Soxhlet extraction apparatus, the volatile acid analyzer and quantitative assays with enzymes..
5. The class develops students' ability to correctly interpret measured results.

Prerequisites

Laboratory class continues in subject Food Analysis I. Students must have knowledges of basic determinations of water, dry matter, mineral substances, nirogen compounds, sugars, polysaccharides, lipids, alcohols, preservatives, dyes, volatile compounds, titratable acids, formol number, wet gluten content, gluten swelling capacity, maltose and nitrites.

Co-requisites

Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

Davídek J. a kol.: Laboratorní příručka analýzy potravin, SNTL 1977. 0 (CS)
Príbela A.: Analýza potravín - cvičenie, STU Bratislava, 1993. 0 (CS)
Hrstka, M., Somrová, L. Praktikum z analytické chemie potravin. Učební text, FCH VUT Brno 2013. (CS)

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

Students must go through all classes and work out every protocols on satisfactory logical and formal level. Student are examined in every class (verbally or in written form). From particular marks there is calculated an arithmetic mean, which has the same importance as the final test. Protocols are controlled and discussed in every class.

Language of instruction

Czech

Work placements

Not applicable.

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) Alcohols, 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.

Aims

The aim of the subject is to practice theoretical knowledge acquired on the lecture "Food Analysis I" 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. Student are examined in every class (verbally or in written form). From particular marks there is calculated an arithmetic mean, which has the same importance as the final test. There are controlled and discussed protocols in every class too.

Classification of course in study plans

  • Programme BKCP_CHTP Bachelor's

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

  • Programme BPCP_CHTP Bachelor's

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

  • Programme BKCP_CHTP Bachelor's

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

  • Programme BPCP_CHTP Bachelor's

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

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, summer semester, 3 credits, compulsory