Course detail

Laboratory Classes in Instrumental and Structure Analysis - FSBT

FCH-MCA_ISA_PAcad. year: 2020/2021

Practical class to the lecture Instrumental and Structure Analysis.
Students are familiarized with instrumental analytical techniques used by control and analysis of foodstuff and food raw materials during this class. Practical exercises are focused on separation techniques (chromatography and electrophoresis), elemental analysis, spectral and structural analysis.

Learning outcomes of the course unit

Graduates of this practical subject will acquire basic knowledge about selected instrumental analytical methods which they can may encounter in food chemistry practice. Student will learn basics of operation, maintanance and fuction principles of specific instruments.


Successful completion of the practical class is conditional on the basic knowledge of the lecture Instrumental and Structure Analysis.


Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Laboratory exercise - 3 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Practical exercises are completed by classified credit. 100% present participation and submited laboratory diaries with protocols is neccesery for the succesful completion of the exercises. Absence can be excused only on the basis of a medical certificate.

Language of instruction


Work placements

Not applicable.

Course curriculum

1. Optical emmision spectrometry with inductively coupled plasma - ICP-OES
2. Mass spectrometry with inductively coupled plasma - ICP-MS
3. Electromigration methods - CZE
4. Electromigration methods - chip gel electrophoresis
5. Liquid chromatography (HPLC)
6. Liquid chromatography with mass detection (LC_MS)
7. Gas chromatography (GC)
8. Gas chromatography with mass detection (GC-MS)
9. UV-VIS Spectrophotometry - UV-VIS
10. Infrared spectroscopy - IR


The goal of the laboratory classes is to improve theoretical and practical knowledge about instrumental analytical methods, focused on analysis of food samples.

Specification of controlled education, way of implementation and compensation for absences

The attendance is required. In the case of absence, the particular seminar can be compensated by attending with another group or in the last week of semester. An unexcused absence is a reason for the loss of the course-unit credit.

The examination of basic knowledge relating to the particular project is done at the beginning of each exercise. Each student will write out laboratory diary. Results from the practise will be summarized as hand-writen laboratory protocol, which will be part of laboratory diary.
Laboratory reports are required till 14 days after the last exercise. Classification of the student will be based on evaluation of laboratory diary, protocols and activity in laboratory.

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 1. year of study, winter semester, 3 credits, compulsory

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 1. year of study, winter semester, 3 credits, compulsory

  • Programme CKCP_CZV lifelong learning

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