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Lecturer(s)
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Křížek Martin, prof. Ing. CSc.
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Samková Eva, prof. Ing. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Course content
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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.
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Learning activities and teaching methods
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Individual tutoring
- Preparation for classes
- 133 hours per semester
- Preparation for exam
- 67 hours per semester
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Learning outcomes
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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.
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Prerequisites
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Expert knowledges of food basic components and food ingrediencis and biochemistry
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Assessment methods and criteria
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Oral examination
Students are acquainted with the requirements necessary for successful completion of the course at the beginning of the study
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Recommended literature
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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.
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Ingr, Ivo; Pokorný, Jan,; Valentová, Helena. Senzorická analýza potravin. 1. vyd. Brno : MZLU, 1997. ISBN 80-7157-283-7.
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Křížek, Martin; Šíma, Jan. Analytická chemie. 1. vydání. České Budějovice : Jihočeská univerzita v Českých Budějovicích, Zemědělská fakulta, 2015. ISBN 978-80-7394-486-5.
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