SubjectsSubjects(version: 916)
Course, academic year 2022/2023
   Login via CAS
Modern Trends in Food Analysis - GDEBM06
Title: Modern Trends in Food Analysis
Guaranteed by: Department of Analytical Chemistry (16-16140)
Faculty: Faculty of Pharmacy in Hradec Králové
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0, Ex [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Virtual mobility / capacity: no
State of the course: taught
Language: English
Teaching methods: full-time
Level:  
Note: course is intended for doctoral students only
enabled for web enrollment
you can enroll for the course in winter and in summer semester
Guarantor: prof. RNDr. Dalibor Šatínský, Ph.D.
Interchangeability : GDEZCH06
Is interchangeable with: GDEZCH06
Annotation -
Last update: prof. RNDr. Dalibor Šatínský, Ph.D. (11.10.2021)
Food quality control according to valid EU and Czech legislation. 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 and illegal additives in food.
Literature - Czech
Last update: prof. RNDr. Dalibor Šatínský, Ph.D. (11.10.2021)

Povinná:

  • Nielsen, Suzanne (ed.). Food analysis. New York, NY: Springer, 2017, 649 s. ISBN .

Requirements to the exam -
Last update: prof. RNDr. Dalibor Šatínský, Ph.D. (11.10.2021)

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.

 

 
Charles University | Information system of Charles University | http://www.cuni.cz/UKEN-329.html