To be awarded credit, it is necessary to write a credit test with a minimum score of 50.The course ends with successful completion of the oral exam. During the oral exam, the student will be asked one question from the field of study in accordance with the course outline. The student's level of knowledge and ability to respond to assigned questions will be assessed. The evaluation of the exam corresponds to the ECTS system. 

Attendance at lectures is not mandatory, participation in exercises is not mandatory. 

The aim of the course is to sort, connect and develop knowledge from the fields of biology, biochemistry, inorganic, organic and theoretical analytical chemistry and to apply this knowledge within the control practice of the food industry and food inspection. The subject mainly discusses the principles and applications of modern analytical methods for verifying the quality and health safety of food, and especially methods for verifying the authenticity of food and methods used to detect food adulteration. 

The graduate of the course will gain a broader overview of the problems associated with food production. The overview includes newly developed sample preparation procedures and promising methods of analysis, including the advantages and disadvantages of individual procedures and methods for selected important groups of analytes.