Detail předmětu

Food Analysis II

FCH-MA_ACP2Ak. rok: 2025/2026

The course includes the following current issues of current food analysis: Food safety in terms of the occurrence of unwanted contaminants of inorganic and organic origin, including microbial contamination, food adulteration, food authenticity, food traceability, sample preparation for analysis, application of instrumental and chemical methods in food analysis.  The content of the supplementary exercise is work with valid legislation and technical standards. Students are also introduced to real problems occurring in the laboratory dealing with food analysis and are introduced to the principles of interpretation and processing of measured data.

Jazyk výuky

angličtina

Počet kreditů

4

Garant předmětu

doc. Ing. Pavel Diviš, Ph.D.

Zajišťuje ústav

Ústav chemie potravin a biotechnologií (ÚCHPBT)

Vstupní znalosti

Knowledge in the field of qualitative and quantitative analysis is assumed, especially instrumental chemistry and analytical chemistry of food I. Furthermore, the discipline builds mainly on the knowledge gained in biochemistry, microbiology, food technology. It also uses theoretical principles that have been explained in physical, inorganic and organic chemistry and physics.  

Pravidla hodnocení a ukončení předmětu

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. 

Učební cíle

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.  

Základní literatura

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

Doporučená literatura

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)

Zařazení předmětu ve studijních plánech

  • Program NPCP_PCHBT magisterský navazující 1 ročník, letní semestr, povinný

Typ (způsob) výuky

 

Cvičení

13 hod., povinná

Vyučující / Lektor

doc. Ing. Pavel Diviš, Ph.D.

Přednáška

26 hod., nepovinná

Vyučující / Lektor

doc. Ing. Pavel Diviš, Ph.D.

Osnova

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 content of the supplementary exercise is work with valid legislation and technical standards. Students are also introduced to real problems occurring in the laboratory dealing with food analysis and are introduced to the principles of interpretation and processing of measured data. 

1. Introduction to the study
2. Quality control in the analytical laboratory
3. Overview of analytical methods
4. Sample preparation for analysis
5. Vegetables and fruits
6. Starchy foods
7. Foods with a high protein content
8. Fats and oils
9. Foods with a high sugar and salt content
10. Soft drinks
11. Alcoholic beverages
12. Contaminants in food
13. Isotope analysis