Course detail

Food Analysis

FCH-BA_ACP1Acad. 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

English

Number of ECTS credits

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

Entry knowledge

Knowledge of both qualitative and quantitative analytical chemistry with a special focus on instrumental methods 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.

Rules for evaluation and completion of the course

Course ends with written examination and its answer report is talked over during an oral examination with complementing questions.

none

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.
After passing this course, the student acguires the knowledge of analysis of substances important for food production and safety. 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.

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Davídek J. a kol.: Laboratorní příručka analýzy potravin., SNTL, Praha 1977 (CS)
Príbela A.: Analýza potravín., STU, Bratislava 1991 (CS)
Pomeranz Y., Meloan C.E.: Food Analysis - Theory and Practise, 3rd Ed., ITP, New York 1994 (EN)
Multon J.- L.: Analysis of food constituents. J. Wiley, New York 1997 (EN)

Type of course unit

Lecture

26 hours, optionally

Teacher / Lecturer

doc. Ing. Pavel Diviš, Ph.D.

Syllabus

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.

eLearning

eLearning: currently opened course