SubjectsSubjects(version: 920)
Course, academic year 2022/2023
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Food Analysis - GBN020
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.:
Hours per week, examination: summer s.:28/14, C+Ex [HS]
Capacity: unlimited / 30 (24)
Min. number of students: unlimited
Virtual mobility / capacity: no
State of the course: taught
Language: Czech
Teaching methods: full-time
Explanation: 1.ZBN - akreditace
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: prof. RNDr. Dalibor Šatínský, Ph.D.
Comes under: 1.úsek 2022/23-BLDZ volitelné
Annotation -
Last update: prof. RNDr. Dalibor Šatínský, Ph.D. (11.12.2018)
Food quality control according to valid EU and Czech legislation. Basic methods in food analysis – lipids, sugars, proteins and water. Nutritional value of food, vitamins and antioxidants. Current trends in the field of instrumentation in chromatographic separation methods. Modern detection techniques and mass spectrometry in food analysis. Modern techniques of sample processing in food matrix analysis. Methods of detection of food origin and trademark counterfeiting. Methods of determination of antioxidants, vitamins and other biologically active substances in fruits and vegetables. Quality of food and nutraceuticals. Analysis of mycotoxins, pesticide residues and other contaminants in food. Analysis of dyes, preservatives and illegal additives in food. Microbiology control of food quality. Food from the point of view of nutritional specialist. The issue of GMOs and genetically modified foods
Literature - Czech
Last update: prof. RNDr. Dalibor Šatínský, Ph.D. (11.12.2018)


  • Velíšek, Jan, Hajšlová, Jana. Chemie potravin. Tábor: OSSIS, 2009, s. ISBN .


  • Nollet, Leo M. L., Toldrá, Fidel (eds.). Handbook of analysis of active compounds in functional foods. Boca Raton, FL: CRC Press, 2012, s. ISBN 978-1-4398-1588-5.
  • Velíšek, Jan. Chemie potravin. Tábor: OSSIS, 2002, 331 s. ISBN 80-86659-03-8.

Requirements to the exam -
Last update: prof. RNDr. Dalibor Šatínský, Ph.D. (11.12.2018)

Basic methods of food analysis – lipids, proteins, sugars and nutritional values

Theoretical aspects of methods for food analysis.

Chromatography in food analysis.

Detection techniques in food analysis.

Modern trends in food sample preparation.

Combination of SPE HPLC and MS for the determination of trace elements in food.

Knowledge of legislation in food analysis.

Antioxidants, vitamins, phenolic compounds and other biologically active substances in food.

Theoretical aspects of mycotoxins, residual pesticides, dyes, illegal additives and other contaminants in food.

Microbiology control.

The issue of GMOs and genetically modified foods


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