Czech

Not applicable.

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.

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.

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. Introduction to general problems of food analysis, approach, analytes, 2. Sampling in food analysis, 3. Water, 4. Elements, 5. Amino acids, proteins, 6. Lipids, 7. Carbohydrates, 8. Vitamines, 9. Enzymes, 10. Flavouring and colouring substances, 11. Food aditives, 12. Xenobiotics, 13. Analysis based on the utilisation of human senses.

Not applicable.

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 matters - proteins, lipids), minor nutritive components (vitamins, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavor matters, tan stuffs 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.

none

Not applicable.

Not applicable.

Davídek J. a kol.: Laboratorní příručka analýzy potravin, , 0 (CS)
Kubáň V., Kubáň P.: Analýza potravin, MZLU Brno, 2007 (CS)
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Príbela A.: Analýza potravín - cvičenie, , 0 (CS)
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