Lecture is divided in three parts.
First part explains basic concepts (work quality in food laboratory, quality audit, product agreement proof etc.) and gives essential information about quality inspection in the Czech Republic and the EU including ISO standards.
Second part deals with result statistical processing and error description.
The last part of the lecture focuses on foodstuff sampling, preparation of food matrix for final analysis and on ways of sampling and sample storing. Also characteristics of final analysis with its requirements and determinations and sample preconcentration will be examined. The lecture will be concluded by an overview of SPE, MSPD, SPME, PSE and microwave destruction.