Course detail
FCH-BC_ACP1Acad. year: 2019/2020
During the lectures, students are acquainted with the proper operation of the analytical laboratory, with the methods of sample preparation for analysis, with the basic principles of chemical and instrumental analytical methods and with the specific methods of analysis of various food ingredients.
Supervisor
Learning outcomes of the course unit
The student will gain an overview of the use of analytical methods relevant to food production and food safety.
Prerequisites
Not applicable.
Co-requisites
Not applicable.
Recommended optional programme components
Not applicable.
Recommended or required reading
Kubáň V., Kubáň P.: Analýza potravin, MZLU Brno (CS)
Nielsen S.: Food Analysis (CS)
Otles S.: Handbook of food analysis instruments (CS)
Planned learning activities and teaching methods
The subject is taught in the form of a lecture - 2 lessons per week.
Assesment methods and criteria linked to learning outcomes
Student passes an oral exam
Language of instruction
Czech
Work placements
Not applicable.
Course curriculum
1. Introduction and general problems of analysis of food and natural substances
2. Water, elemental analysis
3. Carbohydrates
4. Lipids, terpenes, steroids
5. Amino acids, peptides, proteins
6. Nucleic acids
7. Vitamins
8. Phenolic substances, polyphenols
9. Sensitizing substances
10. Additives
11. Foreign substances
Aims
The aim of the course is to familiarize students with the knowledge of the fields of theoretical analytical chemistry, biology, inorganic / organic chemistry and biochemistry, focusing on the control of food industry and food inspection. On the one hand, there are methods for determining the natural components of food and the basic nutrients (carbohydrates, nitrogenous substances, lipids, proteins), minor nutrients (vitamins, biogenic elements) and sensory and biologically active substances (acids, natural dyes, tannins and others) as well as methods for the determination of foreign substances (contaminants) and substances added to food (additives).
Specification of controlled education, way of implementation and compensation for absences
Lecture 2 hours each week is optional, control is not performed
Classification of course in study plans
- Programme BKCP_CHTP Bachelor's
branch BKCO_BT , 3. year of study, winter semester, 4 credits, compulsory-optional
- Programme BPCP_CHTP Bachelor's
branch BPCO_BT , 3. year of study, winter semester, 4 credits, compulsory-optional
- Programme BKCP_CHTP Bachelor's
branch BKCO_PCH , 3. year of study, winter semester, 4 credits, compulsory
- Programme BPCP_CHTP Bachelor's
branch BPCO_CHP , 3. year of study, winter semester, 4 credits, compulsory
- Programme BKCP_CHTPO Bachelor's
specialization BT , 3. year of study, winter semester, 4 credits, compulsory-optional
- Programme BPCP_CHTPO Bachelor's
specialization CHPL , 3. year of study, winter semester, 4 credits, compulsory
specialization BT , 3. year of study, winter semester, 4 credits, compulsory-optional - Programme BKCP_CHTPO Bachelor's
specialization PCH , 3. year of study, winter semester, 4 credits, compulsory
specialization CHPL , 3. year of study, winter semester, 4 credits, compulsory - Programme BPCP_CHTPO Bachelor's
specialization PCH , 3. year of study, winter semester, 4 credits, compulsory
Type of course unit
eLearning
eLearning: currently opened course