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.

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

 

Lecture

26 hours, optionally

Teacher / Lecturer

eLearning