Course detail

Analytical Chemistry of Foods and Natural Products I

FCH-BC_ACP1Acad. year: 2025/2026

Analytical methods in the control practice of the food industry. Methods of determination of natural food components. Basic nutrients (carbohydrates, nitrogenous substances, lipids, proteins), minor nutrients (vitamins, biogenic elements) and sensory and biologically active substances (acids, natural dyes, aromatics, nucleic acids, phenolic substances, etc.). Methods of determination of foreign and additive substances in foodstuffs.

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)

Entry knowledge

Not applicable.

Rules for evaluation and completion of the course

Student passes an oral exam
Lecture 2 hours each week is optional, control is not performed

Aims

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

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

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

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme BKCP_CHTP Bachelor's

    specialization BT , 3 year of study, winter semester, compulsory-optional
    specialization CHPL , 3 year of study, winter semester, compulsory
    specialization PCH , 3 year of study, winter semester, compulsory

  • Programme BKCP_CHTPO Bachelor's

    specialization BT , 3 year of study, winter semester, compulsory-optional
    specialization PCH , 3 year of study, winter semester, compulsory
    specialization CHPL , 3 year of study, winter semester, compulsory

  • Programme BPCP_CHTP Bachelor's

    specialization BT , 3 year of study, winter semester, compulsory-optional
    specialization CHPL , 3 year of study, winter semester, compulsory
    specialization PCH , 3 year of study, winter semester, compulsory

  • Programme BPCP_CHTPO Bachelor's

    specialization BT , 3 year of study, winter semester, compulsory-optional
    specialization CHPL , 3 year of study, winter semester, compulsory
    specialization PCH , 3 year of study, winter semester, compulsory

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Pavel Diviš, Ph.D.

Syllabus

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