Course: Analysis and Evaluation of Foods

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Course title Analysis and Evaluation of Foods
Course code KKZP/AHP
Organizational form of instruction no contact
Level of course Doctoral
Year of study not specified
Semester Winter and summer
Number of ECTS credits 0
Language of instruction Czech
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Křížek Martin, prof. Ing. CSc.
  • Samková Eva, doc. Ing. Ph.D.
  • Smetana Pavel, doc. Ing. Ph.D.
Course content
Analytical chemistry: basic and advanced methods and techniques (gravimetry, volumetry, polarimetry, refractometry, atomic absorption spectrometry, potentiometry, conductometry). Separation methods (GC, LC, mass spectrometry). Indicator groups of food microorganisms and factors influencing their growth. Microscopic methods and cultivation techniques. Principles of sensory analysis, principles of sensory evaluation. Application of instrumental analysis in sensory evaluation.

Learning activities and teaching methods
Individual tutoring
  • Preparation for classes - 133 hours per semester
  • Preparation for exam - 67 hours per semester
Learning outcomes
The aim of the course is to expand knowledge about the analysis of food and products of plant and animal origin.
Expert knowledge of the chemical composition of food, their basic components, biochemistry and laboratory methods for determining these components in food. Basic knowledge of sensory analysis.
Prerequisites
Expert knowledges of food basic components and food ingrediencis and biochemistry

Assessment methods and criteria
Oral examination

Students are acquainted with the requirements necessary for successful completion of the course at the beginning of the study
Recommended literature
  • Görner, Fridrich; Valík, Ľubomír. Aplikovaná mikrobiológia požívatín : princípy mikrobiológie požívatin, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášané poživatinami. 1. vyd. Bratislava : Vydavateľstvo Malé centrum, 2004. ISBN 80-967064-9-7.
  • Ingr, Ivo; Pokorný, Jan,; Valentová, Helena. Senzorická analýza potravin. 1. vyd. Brno : MZLU, 1997. ISBN 80-7157-283-7.
  • Křížek, Martin; Šíma, Jan. Analytická chemie. 1. vydání. České Budějovice : Jihočeská univerzita v Českých Budějovicích, Zemědělská fakulta, 2015. ISBN 978-80-7394-486-5.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Agriculture Study plan (Version): Special Zootechnics (1) Category: Agriculture and forestry - Recommended year of study:-, Recommended semester: -
Faculty: Faculty of Agriculture Study plan (Version): Special zootechnics (1) Category: Agriculture and forestry - Recommended year of study:-, Recommended semester: -