| Course title | Laboratory of Food Analysis |
|---|---|
| Course code | KALCH/C513 |
| Organizational form of instruction | Lesson |
| Level of course | Bachelor |
| Year of study | 3 |
| Semester | Winter |
| Number of ECTS credits | 5 |
| Language of instruction | Czech |
| Status of course | Compulsory |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
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| Course content |
|
Introduction, safety of laboratory operation Determination of the acidity and proline content in honey Plant fats and oils, determination of selected fatty numbers Analysis of mustard, determination of dry mass, sugar and salt contents Instant drinks, determination of the ascorbic acid content Quality evaluation of fruit juices. Cereals, determination of the dry mass and reducing sugars content Determination of milk glycides, lactose and volumetric acidity contents Cereals, determination of total and pure proteins Determination of alcohol content and extract of beer Evaluation of acidity and the antioxidant properties of wine Determination of dry mass, fats and salt in cheese samples Determination of beer nitrates and carbon dioxide in baking powder Final examination paper, evaluation
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| Learning activities and teaching methods |
| Laboratory work |
| Learning outcomes |
|
The aim of this course is to acquaint students with modern laboratory methods of food analysis. This laboratory practice is focused on the determination of various food components together with methods of analytical results evaluation. The special attention is dedicated to the experimental skills improvement of the students.
This subject is practical amendment to the "Food analysis". After finishing students are able to theoretically and practically apply various analytical methods for real analyses. Obtained experiences could by utilized for the bachelor thesis creation. |
| Prerequisites |
|
unspecified
KALCH/C020 ----- or ----- KALCH/C020F ----- or ----- KALCH/C020P |
| Assessment methods and criteria |
|
Written examination, Student performance assessment
Performance of all requested laboratory tasks. Final written examination (50 % of total points at least). |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| 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): Evaluation and Analysis of Foodstuffs (2014) | 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): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 3 | Recommended year of study:3, Recommended semester: Winter |