|
|
Main menu for Browse IS/STAG
Course info
KALCH / C512
:
Course description
Department/Unit / Abbreviation
|
KALCH
/
C512
|
Academic Year
|
2023/2024
|
Academic Year
|
2023/2024
|
Title
|
Chemistry and Food Analysis
|
Form of course completion
|
Examination
|
Form of course completion
|
Examination
|
Accredited / Credits
|
Yes,
3
Cred.
|
Type of completion
|
Combined
|
Type of completion
|
Combined
|
Time requirements
|
Lecture
2
[HRS/WEEK]
|
Course credit prior to examination
|
No
|
Course credit prior to examination
|
No
|
Automatic acceptance of credit before examination
|
No
|
Included in study average
|
YES
|
Language of instruction
|
Czech
|
Occ/max
|
|
|
|
Automatic acceptance of credit before examination
|
No
|
Summer semester
|
0 / -
|
0 / -
|
0 / -
|
Included in study average
|
YES
|
Winter semester
|
0 / -
|
0 / -
|
0 / -
|
Repeated registration
|
NO
|
Repeated registration
|
NO
|
Timetable
|
Yes
|
Semester taught
|
Winter semester
|
Semester taught
|
Winter semester
|
Minimum (B + C) students
|
not determined
|
Optional course |
Yes
|
Optional course
|
Yes
|
Language of instruction
|
Czech
|
Internship duration
|
0
|
No. of hours of on-premise lessons |
|
Evaluation scale |
A|B|C|D|E|F |
Periodicity |
každý rok
|
Periodicita upřesnění |
|
Fundamental theoretical course |
No
|
Fundamental course |
No
|
Fundamental theoretical course |
No
|
Evaluation scale |
A|B|C|D|E|F |
Substituted course
|
None
|
Preclusive courses
|
N/A
|
Prerequisite courses
|
N/A
|
Informally recommended courses
|
N/A
|
Courses depending on this Course
|
N/A
|
Histogram of students' grades over the years:
Graphic PNG
,
XLS
|
Course objectives:
|
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.
|
Requirements on student
|
Oral exam 100%
|
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
|
Activities
|
|
Fields of study
|
|
Guarantors and lecturers
|
|
Literature
|
-
Basic:
Davídek J., Velíšek J. Analýza potravin. Praha, 1988.
-
Basic:
Hálková J., Rumíšková M., Rieglová J. Analýza potravin, 2000, Ivan Straka, Újezd u Brna.. Praha.
-
Basic:
Velíšek J. Chemie potravin, 1999, Ossis, Tábor.. Tábor, 1999.
-
Further literature:
Eskin N.A.M., Robinson D.S. Food Shelf Life Stability, 2001, CRC Press, Boca Raton..
|
Prerequisites - other information about course preconditions |
KALCH/C019 or KALCH/CO19K or KALCH/C023 |
Competences acquired |
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. |
Teaching methods |
- Monologic (reading, lecture, briefing)
|
Assessment methods |
|
|
|
|