Subjects

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Food Analysis - GB239

Title:	Analýza potravin
Guaranteed by:	Department of Analytical Chemistry (16-16140)
Faculty:	Faculty of Pharmacy in Hradec Králové
Actual:	from 2022
Semester:	summer
Points:	0
E-Credits:	3
Examination process:	summer s.:written
Hours per week, examination:	summer s.:28/14, C+Ex [HS]
Capacity:	unknown / unknown (24)
Min. number of students:	unlimited
4EU+:	no
Virtual mobility / capacity:	no
Key competences:
State of the course:	not taught
Language:	Czech
Teaching methods:	full-time
Level:
Explanation:	(ZB 1.r.navaz.)
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	prof. RNDr. Dalibor Šatínský, Ph.D.

Examination dates Schedule

Annotation -

Basic course of control methods that are applied in the food quality control according to current legislation. The subject is focused mainly on instrumental analytical and microbiological methods.

Last update: Šatínský Dalibor, prof. RNDr., Ph.D. (11.10.2021)

Literature -

Obligatory:

Belitz, Hans-Dieter, Schieberle, Peter, Grosch, Werner. Food chemistry. Berlin: Springer-Verlag, 2009, 1070 s. ISBN 978-3-540-69933-0.

Last update: prepocet_literatura.php (19.09.2024)

Teaching methods -

Lectures and practical laboratory training.

Last update: Šatínský Dalibor, prof. RNDr., Ph.D. (11.10.2021)

Requirements to the exam -

Submission of reports from experiments completed in the practicals.
Written examination (see the syllabus).

Last update: Šatínský Dalibor, prof. RNDr., Ph.D. (11.10.2021)

Syllabus -

Theoretical introduction into quality control of food including current legislation.
Food sampling and sample processing.
Determination of moisture content of foods and dry residue .
Determination of ash and major mineral components.
Determination of proteins and amino acid.
Determination of carbohydrates and lipids; caloric value.
Major food additives and their determination.
Determination of vitamins.
Major food contaminants; determination of traces of metals.
Detection and assay of mycotoxins , PCBs and PAHs.
Identification of genetically modified food components.
Sensory evaluation of foods.
Microbiological tests for food quality.
Determination of preservatives by CZE.
Determination of volatile components by GLC.
Determination of additives by optical methods (fluorimetry).

Last update: Šatínský Dalibor, prof. RNDr., Ph.D. (11.10.2021)