| Course title | Chemistry and Food Analysis |
|---|---|
| Course code | KALCH/C512 |
| Organizational form of instruction | Lecture |
| Level of course | Bachelor |
| Year of study | not specified |
| Semester | Winter |
| Number of ECTS credits | 3 |
| Language of instruction | Czech |
| Status of course | Compulsory, Compulsory-optional |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
|
| Course content |
|
Basic metrological terms and definitions. Validation of analytical methods Uncertainity of the results, optimal choise of analytical method Determination of water in food The concept of water activity, methods of determination, sorption isotherms Qualitative determination of aminoacids and proteins in food Determination of crude, pure and digest protein in foods Determination of lipids, rancidity of lipids, determiantion of lipid´s quality Determination of saccharides, reducible sugars, polysaccharides Analysis of sensory active compounds (alcohols, carbonyl compounds etc.) Analysis of antinutritional and other endogenic compounds in foods
|
| Learning activities and teaching methods |
| Monologic (reading, lecture, briefing) |
| Learning outcomes |
|
The aim of the subject is to give a complex knowledges concerning analysis of principal ingredients of food and food materials, sample preparation and the usage of classical analytical methods in food industry.
A graduate adapted various analytical procedures applied to food material. He is able to find an adequate analytical method for qualitative and quantitative determination of target analyte. |
| Prerequisites |
|
KALCH/C019 or KALCH/CO19K or KALCH/C023
|
| Assessment methods and criteria |
|
Oral examination
Oral exam 100% |
| Recommended literature |
|
| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2015) | Category: Engineering chemistry and chemistry of silicates | 2 | Recommended year of study:2, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2016) | Category: Engineering chemistry and chemistry of silicates | 2 | Recommended year of study:2, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2014) | Category: Engineering chemistry and chemistry of silicates | 2 | Recommended year of study:2, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2013) | Category: Engineering chemistry and chemistry of silicates | 2 | Recommended year of study:2, Recommended semester: Winter |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2014) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |