Food Analysis II
FCH-MCO_ACP2Acad. year: 2019/2020
In the lectures students are introduced to the analysis of food using advanced analytical methods and are familiar with the procedures for monitoring the authenticity and adulteration of food.
Learning outcomes of the course unit
After passing this course, the student acguires the overview of food production problems. 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 analysis, especially instrumental chemistry and analytical chemistry I 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
Lees M.: Food authenticity and tracebility. CRC Press, Woodhead Pub., New York 2003. (EN)
Pico Y: Food toxicants analysis, Techniques, strategies and development, Elsevier, Amsterdam 2007 (EN)
Králová B., Fukal L., Rauch P, Ruml T: Bioanalytické metody, VŠCHT Praha 2001 (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 written examination and its answer report is talked over during an oral examination with complementing questions. Minimum of 50 points from total of 100 is required to pass the exam
Language of instruction
1. introduction to the study
2. DNA analysis for the identification of animal / plant substances in food
3. PCR for the identification of food ingredients
4. Spectroscopy I
5. Spectroscopy II
6. Separation Methods I
7. Separation Methods II
8. Analysis of allergens, enzyme analysis
9. Food Authenticity I
10. Food Authenticity II
11. Analysis of contaminants in food
Aim of the course is to sort, couple and develop the knowledge of biology, biochemistry, anorganic, organic and theoretical analytical chemistry focused on inspection practice of foodstuff industry and food analysis considering contemporary hot issue of food analysis: the safety of food consumption from the point of view of undesirable contaminants of inorganic and organic origin. The field of study with addition covers an occurence of hormons and toxins, dangerous diseases and their detection - BSE, parasitic, bacterial and virus origin, genetically modified food, authenticity and falsification of food.
Specification of controlled education, way of implementation and compensation for absences
Classification of course in study plans
- Programme NKCP_CHTP Master's
branch NKCO_CHTP , 1. year of study, summer semester, 4 credits, compulsory
- Programme NPCP_CHTP Master's
branch NPCO_CHTP , 1. year of study, summer semester, 4 credits, compulsory
- Programme CKCP_CZV lifelong learning
branch CKCO_CZV , 1. year of study, summer semester, 4 credits, compulsory