The graduate of the course will gain a broader overview of the problems associated with food production. The overview includes newly developed sample preparation procedures and promising methods of analysis, including the advantages and disadvantages of individual procedures and methods for selected important groups of analytes.  

The course is taught in the form of: Lecture - 2 lessons per week. The LMS Moodle e-learning system is available to teachers and students. 

The course ends with a written exam, the results of which are discussed in an oral exam with any additional questions. The minimum number of points for passing the exam is 50 out of 100 possible.

The course includes the following current issues of current food analysis: Food safety in terms of the occurrence of undesirable contaminants of inorganic and organic origin, including toxins and hormonal preparations. Occurrence of dangerous diseases and their detection, parasitic, bacterial and viral infections. Authenticity and adulteration of food, methods used in this field and European legislation.

1. Introduction to the study
2. DNA analysis for the identification of plant substances in food
3. DNA analysis for the identification of animal substances in food
4. PCR for identification of food ingredients
5. Spectroscopy I
6. Spectroscopy II
7. Separation methods I
8. Separation methods II
9. Analysis of allergens, enzyme analysis
10. Food authenticity I
11. Food authenticity II
12. Analysis of additives
13. Analysis of contaminants  

The aim of the course is to classify, connect and develop knowledge in the fields of biology, biochemistry, inorganic, organic and theoretical analytical chemistry with a focus on food industry control practice and food inspection with regard to current issues of current food analysis, which include: food safety in terms of undesirable contaminants of inorganic and organic origin, including hormones and toxins, the occurrence of dangerous diseases, parasitic, bacterial and viral infections, genetically modified food, authenticity and adulteration of food.  

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• Program NPAP_ENVI magisterský navazující, 1. ročník, letní semestr, povinný
  
• Program NPCP_PCHBT magisterský navazující, 1. ročník, letní semestr, povinný