English

Not applicable.

Of all faculties

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.

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.

Not applicable.

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

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

1.Classification, autenticity, adultaration, falsification, contaminantion. 2.Fruit-, diary-, honey-, cereals-, meat-, fish-, coffe-, oil- products. 3. Genetically modified organisms. 4.Food irradiation, EU legislature. 5. Parasites. 6. Pathogenic Bacteria. 7. Viruses. 8. Toxins. 9. Bio-terrorism. 10. Mass spectrometry. 11. Immunomethods. 12. 1D, 2D electrophoresis. 13 Molecular Diagnostics,
Chip-, probe-, sensory- microarray

Not applicable.

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, usable detection methods, EU legislation, food irradiation, bioterrorism, global safety of food and outlook.

none

Not applicable.

Not applicable.

Broekaert J. A. C.: Analytical Atomic Spectrometry with Flames and Plasmas. Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim 2005. (EN)
Goldsby R. A., Kindt T. J., Osborne B. A., Kuby J.: Immunology. W.H.Freeman and Comp., New York 2003. (EN)
Harris D. C.: Quantitative Chemical Analysis. W.H.Freeman and Comp., New York 2003. (EN)
Lees M.: Food authenticity and tracebility. CRC Press, Woodhead Pub., New York 2003. (EN)
Nelms S. M.: ICP Mass Spectrometry handbook. Blackwell Publishing Ltd., Oxford 2005. (EN)
Prymula R. a kol.: Biologický a chemický terorismus – Informace pro každého. Grada Publishing, Praha 2002. (EN)

Not applicable.