Course detail

Analytical Chemistry of Natural Products II

FCH-MC_ACPL2Acad. year: 2021/2022

The course deals with techniques of sample preparation for analysis and describes in detail modern instrumental techniques for the analysis of natural substances.


Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Guarantor

doc. Ing. Pavel Diviš, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

After passing this course, the student acguires the overview of food production problems. 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.

Prerequisites

Knowledge in the field of qualitative and quantitative analysis, especially instrumental chemistry and general analytical chemistry, is assumed. Furthermore, the discipline builds primarily on the knowledge gained in biochemistry and microbiology.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Course ends with written examination and its answer report is talked over during an oral examination with complementing questions. Minimum of 50 points from total of 100 is required to pass the exam

Course curriculum

1. Introduction to the study
2. DNA analysis for the identification of animal / plant substances
3. Bioanalytical methods
4. Spectroscopy I
5. Spectroscopy II
6. Separation Methods I
7. Separation Methods II
8. Analysis of allergens, enzyme analysis
9. Food Authenticity I
10. Food Authenticity II
11. Analysis of contaminants in food
12. Practical part

Work placements

Not applicable.

Aims

The aim of the course is to classify, connect and develop knowledge in the fields of biology, biochemistry, inorganic, organic and analytical chemistry in order to obtain complete information about the structure and properties of natural substances and to select a suitable procedure for obtaining natural substances of suitable quality and designing a suitable method for analysis of natural substances.

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

none

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Králová B., Fukal L., Rauch P., Ruml T.: Bioanalytické metody, VŠCHT Praha 2001. (CS)

Recommended reading

Nollet, L.M. L., Siddiqi, K. S: Fingerprinting techniques in food authentication and traceability, CRC Press, 2019, ISBN 9781138197671 (EN)
Pico Y.: Food toxicants analysis: Techniques, strategies and development. Elsevier, Amsterdam 2007. (EN)

Elearning

eLearning: currently opened course

Classification of course in study plans

  • Programme NPCP_CHTPO Master's

    specialization PCH , 1 year of study, summer semester, compulsory
    specialization CHPL , 1 year of study, summer semester, compulsory

  • Programme NKCP_CHTPO Master's

    specialization PCH , 1 year of study, summer semester, compulsory
    specialization CHPL , 1 year of study, summer semester, compulsory
    specialization BCH , 1 year of study, summer semester, compulsory

  • Programme NPCP_CHPL Master's 1 year of study, summer semester, compulsory
  • Programme NKCP_CHPL Master's 1 year of study, summer semester, compulsory

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

prof. Mgr. Václav Brázda, Ph.D.
doc. Ing. Pavel Diviš, Ph.D.
Ing. Jaromír Pořízka, Ph.D.
Ing. Miloš Dvořák, Ph.D.
Ing. Kamil Kolář

Guided consultation in combined form of studies

26 hod., optionally

Teacher / Lecturer

doc. Ing. Pavel Diviš, Ph.D.

Elearning

eLearning: currently opened course