Detail předmětu

Food Analysis

FCH-DAO_ANPAk. rok: 2023/2024

Analytical methods in the control of food-processing industry. Methods of determination of natural components of foodstuffs. Essential nutrients (saccharides, nitrogen matters - proteins, lipides), minor nutritive components (vitamines, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavoury compounds, tannins et al.). Methods of determination of extraneous substances (contaminants), substances adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation based on the evaluation of their organoleptic properties by sense organs.

Jazyk výuky

angličtina

Garant předmětu

doc. Ing. Pavel Diviš, Ph.D.

Zajišťuje ústav

Ústav chemie potravin a biotechnologií (ÚCHPBT)

Pravidla hodnocení a ukončení předmětu

kolokvium
Individual consultations.

Učební cíle

The aim of the course is to sort, couple and develop the knowledge of analytical chemistry, biology, inorganic/organic chemistry and biochemistry focused on inspection practice of foodstuff industry and food analysis. The course covers analytical methods for determination of natural component of foodstuffs (saccharides, nitrogen compounds - proteins, lipids), minor nutritive components (vitamins, biogenic elements) and sensory and biological active substances (acids, natural dyes, flavor compound, tannins et al.). Methods of determination of extraneous substances - polluting matter of foodstuffs (contaminants), adding to the foodstuffs (additives) and endogenic extraneous substances. Methods of foodstuffs sensory evaluation are based on an evaluation of their organoleptic properties by sense organs.

Základní literatura

PICÓ, I.: Food toxicants analysis, Elsevier,The Netherlands,2007, 762pp. ISBN: 978-0-444-52843-8 (EN)
Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira: Methods in Food Analysis. CRC Press, 2014 (EN)

Doporučená literatura

Sehgal S.: A Laboratory Manual of Food Analysis. I K International Publishing House Pvt. Ltd., 2016. 174 p. (EN)

Zařazení předmětu ve studijních plánech

  • Program DPAP_FCH doktorský 1 ročník, zimní semestr, povinně volitelný
  • Program DKAP_FCH doktorský 1 ročník, zimní semestr, povinně volitelný