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FCH-BAO_ACP_PAcad. year: 2024/2025
The conception of laboratory exercises in analytical chemistry of food goes out from theoretical backgrounds, which students learn about in the course “Analytical Chemistry of Food I“. They consist of exercises dealing with determination of main food components (saccharides, fats, proteins), with determination of some food nutrients, e.g., vitamins and biogenous elements, contaminants and additives (colorants and conservants). The determination of other food characteristics e.g. humidity and ash is included in the laboratory, too.
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Offered to foreign students
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Prerequisites: Basics of Laboratory Technique (winter semester).
Laboratory class follows up the course Food Analysis I. Students must have knowledge of basic determinations of water, dry matter, mineral substances, nitrogen compounds, sugars, polysaccharides, lipids, alcohols, preservatives, dyes, volatile compounds, titratable acids, formol number, wet gluten content, gluten swelling capacity, maltose and nitrites.
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