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.
Supervisor
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