Detail předmětu

Food Analysis

FCH-BA_ACP1Ak. rok: 2022/2023

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.

Nabízen zahradničním studentům

Pouze domovské fakulty

Výsledky učení předmětu

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.

Prerekvizity

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.

Doporučená nebo povinná literatura

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)
Nollet L.M.L: Handbook of Food Analysis. Vol.1, Vol.2, Marcel Dekker, New York 1996 (EN)
Velíšek J.: Chemie potravin., Ossis, Tábor 1999 (CS)
Belitz H.- D., Grosch W.: Food Chemistry. 2nd Ed., Springer-Verlag, Berlin, Heidleberg, New York 1999 (EN)

Plánované vzdělávací činnosti a výukové metody

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Způsob a kritéria hodnocení

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

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

none

Zařazení předmětu ve studijních plánech

  • Program BPCP_CHTPO bakalářský

    specializace BT , 3. ročník, zimní semestr, 4 kredity, povinně volitelný

  • Program BKCP_CHTPO bakalářský

    specializace BT , 3. ročník, zimní semestr, 4 kredity, povinně volitelný

  • Program BPCP_CHTPO bakalářský

    specializace CHPL , 3. ročník, zimní semestr, 4 kredity, povinný

  • Program BKCP_CHTPO bakalářský

    specializace CHPL , 3. ročník, zimní semestr, 4 kredity, povinný
    specializace PCH , 3. ročník, zimní semestr, 4 kredity, povinný

  • Program BPCP_CHTPO bakalářský

    specializace PCH , 3. ročník, zimní semestr, 4 kredity, povinný

  • Program NPAP_ENVI magisterský navazující, 1. ročník, zimní semestr, 4 kredity, povinně volitelný

Typ (způsob) výuky

 

Přednáška

26 hod., nepovinná

Vyučující / Lektor