Course detail

Food Analysis II

FCH-MC_ACP2Acad. year: 2021/2022

Contemporary hot issue of food analysis covers: Safety of food consumption from point of view of an undesirable contaminants of inorganic and organic origin. The field of study with addition covers occurence of toxins and hormones, dangerous diseases of BSE, parasitic, bacterial and virus origin and their detection; genitically modified food, authenticity and falsification of food, detection methods.

Language of instruction


Number of ECTS credits


Mode of study

Not applicable.

Learning outcomes of the course unit

After passing this course, the student acguires the overview of food production problems. Modern methods of sample preparation and principles of analytical methods used in food analysis are also part of this overview. Methods are assessed with respect to their use and advantages and disadvantages for particular kinds of important analytes.


Knowledge of both qualitative and quantitative analysis, especially instrumental chemistry and analytical chemistry I is supposed. The discipline furthermore exploits knowledge acquired particularly in biochemistry, microbiology and food technology. Theoretical principles already explained within the courses of physical, inorganic and organic chemistry and physics are exploited as well.


Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Course ends with written examination and its answer report is talked over during an oral examination with complementing questions. Minimum of 50 points from total of 100 is required to pass the exam

Course curriculum

1. introduction to the study
2. DNA analysis for the identification of animal / plant substances in food
3. PCR for the identification of food ingredients
4. Spectroscopy I
5. Spectroscopy II
6. Separation Methods I
7. Separation Methods II
8. Analysis of allergens, enzyme analysis
9. Food Authenticity I
10. Food Authenticity II
11. Analysis of contaminants in food

Work placements

Not applicable.


Aim of the course is to sort, couple and develop the knowledge of biology, biochemistry, anorganic, organic and theoretical analytical chemistry focused on inspection practice of foodstuff industry and food analysis considering contemporary hot issue of food analysis: the safety of food consumption from the point of view of undesirable contaminants of inorganic and organic origin. The field of study with addition covers an occurence of hormons and toxins, dangerous diseases and their detection - BSE, parasitic, bacterial and virus origin, genetically modified food, authenticity and falsification of food.

Specification of controlled education, way of implementation and compensation for absences


Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Králová B., Fukal L., Rauch P, Ruml T: Bioanalytické metody, VŠCHT Praha 2001 (CS)

Recommended reading

Nollet, Leo M. L., Siddiqi, K. S, Fingerprinting techniques in food authentication and traceability, CRC Press, 2019, ISBN 9781138197671 (EN)
Burns, Malcolm, Foster, Lucy, Walker, Michael: DNA Techniques to Verify Food Authenticity- Application in food fraud, The Royal Society of Chemistry, 2019, ISBN - 978-1-78801-178-5 (EN)

Classification of course in study plans

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 1. year of study, summer semester, compulsory

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 1. year of study, summer semester, compulsory

Type of course unit



26 hours, optionally

Teacher / Lecturer

Guided consultation in combined form of studies

26 hours, obligation not entered

Teacher / Lecturer