Course detail

Food Analysis II

FCH-MA_ACP2Acad. year: 2022/2023

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

English

Number of ECTS credits

4

Mode of study

Not applicable.

Guarantor

doc. Ing. Pavel Diviš, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Offered to foreign students

The home faculty only

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.

Prerequisites

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.

Co-requisites

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.

Aims

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

none

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Nielsen, S.: Food Analysis, Springer, 2017, ISBN 3319457748 (EN)

Recommended reading

Lees M.: Food authenticity and tracebility. CRC Press, Woodhead Pub., New York 2003. (EN)
Pico Y.: Food toxicants analysis: Techniques, strategies and development. Elsevier, Amsterdam 2007. (EN)
Franca AS, Nollet LML, Spectroscopic methods in food analysis, CRC Press, 2018, ISBN: 9781498754613 (EN)

Classification of course in study plans

  • Programme NPAP_ENVI Master's, 1. year of study, summer semester, compulsory
  • Programme NPCP_PCHBT Master's, 1. year of study, summer semester, compulsory

Type of course unit

 

Lecture

26 hours, optionally

Teacher / Lecturer

doc. Ing. Pavel Diviš, Ph.D.

Guided consultation in combined form of studies

26 hours, obligation not entered

Teacher / Lecturer

doc. Ing. Pavel Diviš, Ph.D.