Course detail

Food Analysis

FCH-DCO_ANPAcad. year: 2023/2024

Analytical methods in the control of food-processing industry. Methods of determination of natural components of foodstuffs. Essential nutrients (saccharides, nitrogen matters - proteins, lipides), minor nutritive components (vitamines, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavoury compounds, tannins et al.). Methods of determination of extraneous substances (contaminants), substances adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation based on the evaluation of their organoleptic properties by sense organs.

Language of instruction

Czech

Number of ECTS credits

0

Mode of study

Not applicable.

Guarantor

doc. Ing. Pavel Diviš, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Entry knowledge

Not applicable.

Rules for evaluation and completion of the course

Colloquium

Aims

The aim of the course is to sort, couple and develop the knowledge of analytical chemistry, biology, inorganic/organic chemistry and biochemistry focused on inspection practice of foodstuff industry and food analysis. The course covers analytical methods for determination of natural component of foodstuffs (saccharides, nitrogen compounds - proteins, lipids), minor nutritive components (vitamins, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavor compound, tannins et al.). Methods of determination of extraneous substances - polluting matter of foodstuffs (contaminants), adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation are based on an evaluation of their organoleptic properties by sense organs.

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

KUBÁŇ, V. a KUBÁŇ, P.: Analýza potravin, Mendelova zemědělská a lesnická univerzita v Brně, 2007, 203 stran ISBN:978-80-7375-036-7
LEES, M.: Food authenticity and traceability, CRC Press, 2003, ISBN: 978-0-8493-1763-7
PICÓ, I.: Food toxicants analysis, Elsevier,The Netherlands,2007, 762pp. ISBN: 978-0-444-52843-8
separátní publikace v odborných časopisech se vzahem k řešenému tématu dizertační práce (CS)

Recommended reading

Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira: Methods in Food Analysis. CRC Press, 2014, 256 p. (CS)

Classification of course in study plans

  • Programme DKCP_PCH Doctoral, 1. year of study, winter semester, compulsory-optional
  • Programme DPCP_PCH Doctoral, 1. year of study, winter semester, compulsory-optional