Laboratory Classes in Food Analysis
FCH-BAO_ACP_PAcad. year: 2020/2021
The conception of laboratory exercises in analytical chemistry of food goes out from theoretical backgrounds, which students learn about in the course “Analytical Chemistry of Food I“. They consist of exercises dealing with determination of main food components (saccharides, fats, proteins), with determination of some food nutrients, e.g., vitamins and biogenous elements, contaminants and additives (colorants and conservants). The determination of other food characteristics e.g. humidity and ash is included in the laboratory, too.
Offered to foreign students
Learning outcomes of the course unit
2. Students perform a comprehensive analysis of wine and orange juice and compare the results of their determination with the appropriate standards.
3. Students will repeat the basic laboratory methods (titration, distillation, steam distillation, extraction, thin layer chromatography) and will recognize their application in food analysis.
4. For the first time students will recognize the work with the polarimeter, the Parnass-Wagner distillation apparatus, the Soxhlet extraction apparatus, the volatile acid analyzer and quantitative assays with enzymes..
5. The class develops students' ability to correctly interpret measured results.
Recommended optional programme components
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Language of instruction
2) Determination of nitrogenous compounds.
3) Determination of saccharides.
4) Starch and roughage.
7) Determination of sorbic and benzoic acid.
8) Isolation and separation of synthetic food pigments.
9) Determination of various substances in wine.
10) Determination of various substances in orange juices.
11) Determination of parameters of flour.
12) Determination of pigments and nitrites in meat.
Specification of controlled education, way of implementation and compensation for absences
Type of course unit
Teacher / Lecturer