Detail předmětu

Food Analysis

FCH-DAO_ANPAk. rok: 2021/2022

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.

Doporučená nebo povinná literatura

PICÓ, I.: Food toxicants analysis, Elsevier,The Netherlands,2007, 762pp. ISBN: 978-0-444-52843-8 (EN)
Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira: Methods in Food Analysis. CRC Press, 2014 (EN)
Sehgal S.: A Laboratory Manual of Food Analysis. I K International Publishing House Pvt. Ltd., 2016. 174 p. (EN)

Plánované vzdělávací činnosti a výukové metody

The course uses teaching methods in form of individual consultation. The e-learning system (LMS Moodle) is available to teachers and students.

Způsob a kritéria hodnocení

kolokvium

Jazyk výuky

angličtina

Osnovy výuky

1. Introduction to general problems of food analysis
2. Sampling in food analysis,
3. Water,
4. Elemental analysis,
5. Amino acids, proteins,
6. Lipids,
7. Carbohydrates,
8. Vitamines,
9. Flavouring and colouring substances,
10. Food aditives,
11. Primary contamminants
12. Secondary contaminants
13. Analysis based on the utilisation of human senses.

Cíl

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.

Vymezení kontrolované výuky a způsob jejího provádění a formy nahrazování zameškané výuky

Individual consultations.

Zařazení předmětu ve studijních plánech

  • Program DKAP_PCH doktorský, 1. ročník, zimní semestr, 0 kreditů, povinně volitelný
  • Program DPAP_FCH doktorský, 1. ročník, zimní semestr, 0 kreditů, povinně volitelný

Typ (způsob) výuky

 

Konzultace

20 hod., povinná

Vyučující / Lektor