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Lecturer(s)
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Barták Petr, prof. RNDr. Ph.D.
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Bednář Petr, doc. RNDr. Ph.D.
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Course content
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Determination of water, Analysis of aminoacids, peptides and proteins, Analysis of lipids and fatty acids, Analysis of saccharides, Analysis of vitamines, Analysis of mineral compounds, Analysis of volatile, aromatic and flavour compounds, Analysis of colorants, Analysis of additives, antinutrients and contaminants
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Learning activities and teaching methods
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Lecture, Monologic Lecture(Interpretation, Training), Dialogic Lecture (Discussion, Dialog, Brainstorming)
- Attendace
- 26 hours per semester
- Preparation for the Course Credit
- 10 hours per semester
- Preparation for the Exam
- 24 hours per semester
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Learning outcomes
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The aim is to extend knowledge about methods and procedures used in analysis of foods and food components
Define problem, describe main approaches in the field of food analysis, associate information, interpret experimental data, solve problems
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Prerequisites
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The knowledge of basics of analytical chemistry and instrumental methods of analytical chemistry is recommended.
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Assessment methods and criteria
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Mark, Oral exam, Written exam, Dialog
Examination paper or oral exam, student has to prove knowledge of the main areas in analysis of foods, food component and other natural products.
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Recommended literature
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J. Davídek a kol. Analýza potravin.
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J. Davídek a kol. Laboratorní příručka analýzy potravin.
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V.Kubáň, P. Kubáň: Analýzy potravin. (2007). Analýza potravin. MZLU Brno.
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