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Lecturer(s)
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Švecová Blanka, Ing. Ph.D.
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Červenka Libor, doc. Ing. Ph.D.
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Course content
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Application of instrumental and separation methods in analysis of foods - determination and identification of aminoacids, organic acids, sacharides, vitamins and other food components.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
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Learning outcomes
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Presentation of modern instrumental methods in food analysis. Students will learn about the complex procedure of food analysis including sample preparation, results evaluation and interpretation.
Graduate is able to use the modern analytical methods in food industry as well as in auditing body´s laboratories. Graduate is qualified to make decision about the choice of the most suitable analytical method for food analysis.
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Prerequisites
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Student should have realized the following subjects: Food analysis Analytical chemistry II.
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Assessment methods and criteria
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Oral examination
Student has to pass oral or written examination. The knowledge of principles and applications of the instrumental techniques in food analysis will be examined. Further, the overview about individual groups of compounds in food analysis must be proven.
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Recommended literature
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Davídek J., Velíšek J. Analýza potravin. Praha, 1988.
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Jandera P., Churáček J. Gradient elution in column liquid chromatography, 1985, Elsevier S.P.C..
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Lawrence J.F., Frei R.W. Chemical derivatization in liquid chromatography, 1976, Elsevier S.P.C..
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Nollet L. M. L. Food analysis by HPLC, 2000, Marcel Dekker,Inc., New York..
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