English

Not applicable.

Of all faculties

1. Students will acquire skills, i.e. practically carry out the determinations of water, dry matter, minerals, nitrogenous substances, carbohydrates, lipids, ethanol, sorbic acid, dyes and nitrites in food by conventional manual methods.
2. Students perform a comprehensive analysis of wine and orange juice and compare the results of their determination with the appropriate standards.
3. Students will repeat the basic laboratory methods (titration, distillation, steam distillation, extraction, thin layer chromatography) and will recognize their application in food analysis.
4. For the first time students will recognize the work with the polarimeter, the Parnass-Wagner distillation apparatus, the Soxhlet extraction apparatus, the volatile acid analyzer and quantitative assays with enzymes..
5. The class develops students' ability to correctly interpret measured results.

Laboratory class continues in subject Food Analysis I. Students must have knowledges of basic determinations of water, dry matter, mineral substances, nirogen compounds, sugars, polysaccharides, lipids, alcohols, preservatives, dyes, volatile compounds, titratable acids, formol number, wet gluten content, gluten swelling capacity, maltose and nitrites.

Not applicable.

The course uses teaching methods in form of laboratory exercise - 5 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Students must go through all classes and work out every protocols on satisfactory logical and formal level. Student are examined in every class (verbally or in written form). From particular marks there is calculated an arithmetic mean, which has the same importance as the final test. Protocols are controlled and discussed in every class.

1) Determination of water and mineral substances.
2) Determination of nitrogenous compounds.
3) Determination of saccharides.
4) Starch and roughage.
5) Lipids.
6) Alkohols.
7) Determination of sorbic and benzoic acid.
8) Isolation and separation of synthetic food pigments.
9) Determination of various substances in wine.
10) Determination of various substances in orange juices.
11) Determination of parameters of flour.
12) Determination of pigments and nitrites in meat.

Not applicable.

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

Attendance is required and checked by the teacher. Student are examined in every class (verbally or in written form). From particular marks there is calculated an arithmetic mean, which has the same importance as the final test. There are controlled and discussed protocols in every class too.

Not applicable.

Food Analysis - Laboratory Classes. FCH VUT Brno 2007. (EN)

Not applicable.