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Course info
KALCH / C522
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Course description
Department/Unit / Abbreviation
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KALCH
/
C522
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Academic Year
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2023/2024
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Academic Year
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2023/2024
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Title
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Instrumental Methods in Food Analysis
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Form of course completion
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Examination
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Form of course completion
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Examination
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Accredited / Credits
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Yes,
3
Cred.
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Type of completion
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Combined
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Type of completion
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Combined
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Time requirements
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Lecture
2
[HRS/WEEK]
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Course credit prior to examination
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No
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Course credit prior to examination
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No
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Automatic acceptance of credit before examination
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No
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Included in study average
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YES
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Language of instruction
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Czech
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Occ/max
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Automatic acceptance of credit before examination
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No
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Summer semester
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0 / -
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0 / -
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0 / -
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Included in study average
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YES
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Winter semester
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10 / -
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0 / -
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0 / -
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Repeated registration
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NO
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Repeated registration
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NO
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Timetable
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Yes
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Semester taught
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Winter semester
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Semester taught
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Winter semester
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Minimum (B + C) students
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not determined
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Optional course |
Yes
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Optional course
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Yes
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Language of instruction
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Czech
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Internship duration
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0
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No. of hours of on-premise lessons |
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Evaluation scale |
A|B|C|D|E|F |
Periodicity |
každý rok
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Periodicita upřesnění |
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Fundamental theoretical course |
Yes
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Fundamental course |
No
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Fundamental theoretical course |
Yes
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Evaluation scale |
A|B|C|D|E|F |
Substituted course
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None
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Preclusive courses
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N/A
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Prerequisite courses
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N/A
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Informally recommended courses
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N/A
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Courses depending on this Course
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N/A
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Histogram of students' grades over the years:
Graphic PNG
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XLS
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Course objectives:
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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.
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Requirements on student
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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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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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Activities
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Fields of study
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Guarantors and lecturers
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Literature
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Basic:
Davídek J., Velíšek J. Analýza potravin. Praha, 1988.
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Recommended:
Nollet L. M. L. Food analysis by HPLC, 2000, Marcel Dekker,Inc., New York..
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Recommended:
Jandera P., Churáček J. Gradient elution in column liquid chromatography, 1985, Elsevier S.P.C..
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Recommended:
Lawrence J.F., Frei R.W. Chemical derivatization in liquid chromatography, 1976, Elsevier S.P.C..
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Prerequisites - other information about course preconditions |
Student should have realized the following subjects:
Food analysis
Analytical chemistry II. |
Competences acquired |
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. |
Teaching methods |
- Monologic (reading, lecture, briefing)
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Assessment methods |
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