English

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Knowledge of both qualitative and quantitative analysis, especially instrumental chemistry and analytical chemistry I is supposed. The discipline furthermore exploits knowledge acquired particularly in biochemistry, microbiology and food technology. Theoretical principles already explained within the courses of physical, inorganic and organic chemistry and physics are exploited as well.

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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Aim of the course is to sort, couple and develop the knowledge of biology, biochemistry, anorganic, organic and theoretical analytical chemistry focused on inspection practice of foodstuff industry and food analysis considering contemporary hot issue of food analysis: the safety of food consumption from the point of view of undesirable contaminants of inorganic and organic origin. The field of study with addition covers an occurence of hormons and toxins, dangerous diseases and their detection - BSE, parasitic, bacterial and virus origin, genetically modified food, authenticity and falsification of food.
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.

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Nielsen, S.: Food Analysis, Springer, 2017, ISBN 3319457748 (EN)

Franca AS, Nollet LML, Spectroscopic methods in food analysis, CRC Press, 2018, ISBN: 9781498754613 (EN)
Lees M.: Food authenticity and tracebility. CRC Press, Woodhead Pub., New York 2003. (EN)
Pico Y.: Food toxicants analysis: Techniques, strategies and development. Elsevier, Amsterdam 2007. (EN)