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Lecturer(s)
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Kubec Roman, prof. Ing. Ph.D.
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Štefanová Iveta, Mgr. Ph.D.
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Course content
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Techniques for proper sampling as well as methods for extraction and purification of target analytes are discussed. Particular attention is paid to modern methods for determining the main macronutrients (carbohydrates, proteins and lipids). The latest methods for the determination of water/dry matter, minerals, vitamins and other essential substances are widely discussed. Modern methods for the determination of technologically important compounds, sensory active substances, naturally occurring antinutritive substances, toxins and various groups of additives and contaminants in feed, agricultural products and food are also discussed.
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Learning activities and teaching methods
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Work with text (with textbook, with book), Individual preparation for exam, Work with multi-media resources (texts, internet, IT technologies), Individual tutoring
- Preparation for classes
- 60 hours per semester
- Preparation for exam
- 150 hours per semester
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Learning outcomes
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The aim of the course is to deepen the knowledge acquired in the subjects of analytical chemistry, organic chemistry, biochemistry, and chemistry of natural substances. The individual teaching blocks are focused not only on classical, but especially on modern methods of analysis of important components of agricultural products of plant and animal origin, feed and food. One of the main objectives of the course is to teach students a comprehensive approach in choosing the appropriate analytical technique for a given purpose.
The student will be familiar with the classical and modern methods of analysis of important components of agricultural products of plant and animal origin, feed and food. He/she will be able to comprehensively evaluate the situation and select a suitable analytical technique for the given purpose.
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Prerequisites
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The student should have successfully passed exams in basic chemical subjects within the bachelor's/master's study (organic chemistry, biochemistry, analytical chemistry).
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Assessment methods and criteria
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Combined exam
Mastering the knowledge base of selected chapters in the field of analytical chemistry and chemistry/analysis of food and agricultural products. The course will end with a combined exam (written + oral part).
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Recommended literature
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Nielsen S. S. (ed.). Food Analysis. Springer, 2017. ISBN 978-3319457765.
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Velíšek J., Hajšlová J. Chemie potravin. Ossis, 2009. ISBN 978-8086659169.
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Wrolstad R. E. et al. Handbook of Food Analytical Chemistry. Wiley Publishing, 2005. ISBN 978-0471663782.
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