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Obnovit | RAW
Data for 2018/2019

Food and Natural Products Analysis

Credits 6
Hours per week 3 / 1 / 0
Examination C+Ex
Study Language English
Level Bachelor subject
Guarantor prof. Ing. Jana Hajšlová, CSc.
prof. Dr. Ing. Jan Poustka
doc. Ing. Jana Pulkrabová, Ph.D.

Summary

The course is based on the knowledge obtained within the studies of analytical chemistry, biochemistry and food chemistry. In the first phase, quality assurance of experimental data is discussed; the needs of routine / control laboratories and those involved in food research, biotechnologies and many other areas of science are addressed. The following sessions are presenting not only ´classic´ but above modern analytical strategies applicable for determination of foodstuffs and various natural products including moisture / dry weight, minerals and all the key nutrients such as proteins, saccharides and lipids (including accompanying compounds). Widely discussed are also methods for determination of vitamins and other essential components. The subject of presentations are also methods for analysis of flavour significant compounds, food additives, natural toxins and various groups of contaminants. Particular analytical strategies are always illustrated with by examples of interesting applications (e.g. food adulteration). The purpose is to demonstrate the importance of a comprehensive consideration when choosing analytical approach.

Syllabus

None

Literature

R: Nielsen S.S. (ed.)Food Analysis 4th edition, Springer, 2010, ISBN 978-1-4419-1478-1, e-zdroj VŠCHT
A: Otles S. (ed.), Handbook of Food Analysis Instruments. CRC Press, Boca Raton, USA, 2009, ISBN 9781420045673, e-zdroje VŠCHT
A: Wrolstad R.E. et al., Handbook of Food Analytical Chemistry, Wiley, 2005, ISBN 9780471663782, e-zdroj VŠCHT
A: Food Analytical Methods, elektronický časopis, Springer, ISSN 1936-976X, e-zdroj VŠCHT

UCT Prague
Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461373
VAT: CZ60461373

Czech Post certified digital mail code: sp4j9ch

Copyright: UCT Prague 2017
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