Czech

Not applicable.

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.

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
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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.
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.

Not applicable.

Not applicable.

Crouch, Stanley; West, Donald; Holler, F; Skoog, Douglas A.. Analytická chemie, VSCHT Praha, 2021, ISBN: 978-80-7592-043-0 (CS)
Králová B., Fukal L., Rauch P., Ruml T.: Bioanalytické metody, VŠCHT Praha 2001. (CS)

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)