Czech

Not applicable.

The student will gain an overview of the use of analytical methods relevant to food production and food safety.

Not applicable.

Not applicable.

The subject is taught in the form of a lecture - 2 lessons per week.

Student passes an oral exam

1. Introduction and general problems of analysis of food and natural substances
2. Water, elemental analysis
3. Carbohydrates
4. Lipids, terpenes, steroids
5. Amino acids, peptides, proteins
6. Nucleic acids
7. Vitamins
8. Phenolic substances, polyphenols
9. Sensitizing substances
10. Additives
11. Foreign substances

Not applicable.

The aim of the course is to familiarize students with the knowledge of the fields of theoretical analytical chemistry, biology, inorganic / organic chemistry and biochemistry, focusing on the control of food industry and food inspection. On the one hand, there are methods for determining the natural components of food and the basic nutrients (carbohydrates, nitrogenous substances, lipids, proteins), minor nutrients (vitamins, biogenic elements) and sensory and biologically active substances (acids, natural dyes, tannins and others) as well as methods for the determination of foreign substances (contaminants) and substances added to food (additives).

Lecture 2 hours each week is optional, control is not performed

Not applicable.

Not applicable.

Kubáň V., Kubáň P.: Analýza potravin, MZLU Brno (CS)
Nielsen S.: Food Analysis (CS)
Otles S.: Handbook of food analysis instruments (CS)

Not applicable.