Course detail

Laboratory Classes in Instrumental and Structure Analysis - FSBT

FCH-MCA_ISA_PAcad. year: 2014/2015

Practical class to the lecture Instrumental and Structure Analysis.
Students are familiarized with instrumental analytical techniques used by control and analysis of foodstuff and food raw materials during this class. There are covered exercises of separation techniques (chromatography and electrophoresis), exercises of thermic analysis, elementar trace analysis, spectral, structural and mass analysis.

Language of instruction

Czech

Number of ECTS credits

3

Mode of study

Not applicable.

Guarantor

RNDr. Milena Vespalcová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit


Information concerning basic instrumental analytical methods
Practical training of subjects from the course Instrumental and Structural Analysis

Prerequisites


Successful completion of the practical class is conditional on the basic knowledge of the lecture Instrumental and Structure Analysis.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Laboratory exercise - 3 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes


Graded-course credit on the base of submitted protocols and semestral thesis.

Course curriculum

1. Atomic absorption spectrometry - AAS
2. Mass spectrometry with inductively coupled plasma - ICP-MS
3. Electromigration methods - CZE
4. Electromigration methods - gel electrophoresis
5. Electron paramagnetic resonance - EPR
6. Nuclear magnetic resonance
7. Liquid chromatography (HPLC)
8. Liquid chromatography with mass detection (LC_MS)
9. Gas chromatography (GC)
10. Gas chromatography with mass detection (GC-MS)
11. Spectrophotometry - UV-VIS
12. Fluorescence microscopy

Work placements

Not applicable.

Aims


The goal of the classt is to practice theoretical knowledge acquired on the lecture "Food Analysis" in a system of practical exercises.

Specification of controlled education, way of implementation and compensation for absences


The attendance is required. In case of absence, the particular seminar can be compensated by attending with another group or in the last week of semester. An unexcused absence is a reason for the loss of the course-unit credit.
The examination of basic knowledge relating to the particular project is done at the beginning of each exercise.
Laboratory reports are required till 7 days after the last exercise at the latest.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 1 year of study, winter semester, compulsory

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 1 year of study, winter semester, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1 year of study, winter semester, compulsory

Type of course unit

 

Laboratory exercise

39 hod., compulsory

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.
doc. Ing. Pavel Diviš, Ph.D.
Ing. Zuzana Jurečková, Ph.D.
Ing. Iveta Kostovová, Ph.D.
prof. Ing. Josef Čáslavský, CSc.
RNDr. Milena Vespalcová, Ph.D.
RNDr. Mária Veselá, Ph.D.
Ing. Petra Skoumalová, Ph.D.
Ing. Pavla Benešová, Ph.D.