Course: Laboratory of Food Analysis

« Back
Course title Laboratory of Food Analysis
Course code KALCH/C513
Organizational form of instruction Lesson
Level of course Bachelor
Year of study 3
Semester Winter
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Adámková Karolína, Ing.
  • Řezková Soňa, Ing. Ph.D.
  • Švecová Blanka, Ing. Ph.D.
  • Adam Martin, doc. Ing. Ph.D.
  • Hájek Tomáš, Ing. Ph.D.
Course content
Introduction, safety of laboratory operation Determination of the acidity and proline content in honey Plant fats and oils, determination of selected fatty numbers Analysis of mustard, determination of dry mass, sugar and salt contents Instant drinks, determination of the ascorbic acid content Quality evaluation of fruit juices. Cereals, determination of the dry mass and reducing sugars content Determination of milk glycides, lactose and volumetric acidity contents Cereals, determination of total and pure proteins Determination of alcohol content and extract of beer Evaluation of acidity and the antioxidant properties of wine Determination of dry mass, fats and salt in cheese samples Determination of beer nitrates and carbon dioxide in baking powder Final examination paper, evaluation

Learning activities and teaching methods
Laboratory work
Learning outcomes
The aim of this course is to acquaint students with modern laboratory methods of food analysis. This laboratory practice is focused on the determination of various food components together with methods of analytical results evaluation. The special attention is dedicated to the experimental skills improvement of the students.
This subject is practical amendment to the "Food analysis". After finishing students are able to theoretically and practically apply various analytical methods for real analyses. Obtained experiences could by utilized for the bachelor thesis creation.
Prerequisites
unspecified
KALCH/C020
----- or -----
KALCH/C020F
----- or -----
KALCH/C020P

Assessment methods and criteria
Written examination, Student performance assessment

Performance of all requested laboratory tasks. Final written examination (50 % of total points at least).
Recommended literature
  • Davídek J. a kol. Laboratorní příručka analýzy potravin, 1981, SNTL Praha..
  • Davídek J., Velíšek J. Analýza potravin, 1988, VŠCHT Praha..
  • Hálková J., Rumíšková M., Rieglová J. Analýza potravin: laboratorní cvičení, 2000, Ivan Straka, Újezd u Brna..
  • Velíšek J. Chemie potravin, 1999, OSSIS, Tábor..


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2015) Food industry and food industry chemistry 3 Winter
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2013) Food industry and food industry chemistry 3 Winter
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2016) Food industry and food industry chemistry 3 Winter
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2014) Food industry and food industry chemistry 3 Winter