Course detail

Food Analysis

FCH-DCO_ANPAcad. year: 2020/2021

Analytical methods in the control of food-processing industry. Methods of determination of natural components of foodstuffs. Essential nutrients (saccharides, nitrogen matters - proteins, lipides), minor nutritive components (vitamines, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavoury compounds, tannins et al.). Methods of determination of extraneous substances (contaminants), substances adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation based on the evaluation of their organoleptic properties by sense organs.

Learning outcomes of the course unit

Not applicable.

Prerequisites

Not applicable.

Co-requisites

Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

KUBÁŇ, V. a KUBÁŇ, P.: Analýza potravin, Mendelova zemědělská a lesnická univerzita v Brně, 2007, 203 stran ISBN:978-80-7375-036-7
LEES, M.: Food authenticity and traceability, CRC Press, 2003, ISBN: 978-0-8493-1763-7
PICÓ, I.: Food toxicants analysis, Elsevier,The Netherlands,2007, 762pp. ISBN: 978-0-444-52843-8
Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira: Methods in Food Analysis. CRC Press, 2014, 256 p. (CS)
Sehgal S.: A Laboratory Manual of Food Analysis. I K International Publishing House Pvt. Ltd., 2016. 174 p. (CS)

Planned learning activities and teaching methods

The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Colloquium

Language of instruction

Czech

Work placements

Not applicable.

Course curriculum

1. Introduction to general problems of food analysis
2. Sampling in food analysis,
3. Water,
4. Elemental analysis,
5. Amino acids, proteins,
6. Lipids,
7. Carbohydrates,
8. Vitamines,
9. Enzymes,
10. Flavouring and colouring substances,
11. Food aditives,
12. Xenobiotics,
13. Analysis based on the utilisation of human senses.

Aims

The aim of the course is to sort, couple and develop the knowledge of analytical chemistry, biology, inorganic/organic chemistry and biochemistry focused on inspection practice of foodstuff industry and food analysis. The course covers analytical methods for determination of natural component of foodstuffs (saccharides, nitrogen compounds - proteins, lipids), minor nutritive components (vitamins, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavor compound, tannins et al.). Methods of determination of extraneous substances - polluting matter of foodstuffs (contaminants), adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation are based on an evaluation of their organoleptic properties by sense organs.

Classification of course in study plans

  • Programme AKREDITACE Doctoral, 1. year of study, winter semester, 0 credits, compulsory-optional
  • Programme DKCP_PCH Doctoral, 1. year of study, winter semester, 0 credits, compulsory-optional

  • Programme DPAP_CHTP Doctoral

    branch DPAO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

  • Programme DKCP_CHTP Doctoral

    branch DKCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

  • Programme DPCP_CHTP Doctoral

    branch DPCO_CHTP , 1. year of study, winter semester, 0 credits, compulsory-optional

Type of course unit

 

Guided consultation

20 hours, compulsory

Teacher / Lecturer