LF:BVCP0222p Food Chemistry II - l. - Course Information

BVCP0222p Food Chemistry II - lecture

Extent and Intensity

3/0. 4 credit(s). Type of Completion: zk (examination).

Teacher(s)

RNDr. Jiří Totušek, CSc. (lecturer)

Guaranteed by

RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová

Timetable

Mon 10:00–13:20 N02113a, Tue 12:30–14:10 N02113a

Prerequisites (in Czech)

BVCP0121p Food Chemistry I - l. && BVCP0121c Food Chemistry I - pr.

Course Enrolment Limitations

The course is only offered to the students of the study fields the course is directly associated with.

fields of study / plans the course is directly associated with

• Nutritive therapist (programme LF, B-SZ)
• Human Nutrition (programme LF, B-SZ) (2)

Course objectives

The aim of the subject is to learn about the role of nutrients and other compounds present in the animal and plant foods and how they change during the processing and culinary preparation and also with the methods of instrumental chemical analysis in determination of nutritional components and xenobiotics in foods.

Syllabus

• Volumetry, gravimetry. Extraction methods. Chromatographic methods ( liquid chromatography, gel chromatography, ionex chromatography, gas chromatography). Electromigration methods. Refractometry, polarimetry. OPtical methods ( emission spectral analysis, atomic absorption spectrometry, UV/VIS molecular absorption spectrometry. Infrared spectrometry. X-Ray Fluorescence analysis. Nephelometry. Basics of NMR and mass spectrometry. Electrochemical methods (potentiometry, polarography, voltametry, electrochemical analysis). Collection and preparation of samples for analysis. Determination of water and dry matter. Determination of sand and ash. Methods of organic sample decomposition. Determination of macro and micro elements. Determination of basic nutrients (aminoacids, proteins, saccharides, fats and lipidic fractions). Isolation, separation and determination of vitamins. Isolation, fractioning and determination of volatile compounds. Division and determination of additives (conservants, artificial sweeteners, antioxidants). Isolation, separation and determination of natural and synthetic dyes. Isolation, separation and determination of pesticide residues. Completion and evaluation of analysis results. Regulations and standards.

Literature

• KUBÁŇ, Vlastimil and Petr KUBÁŇ. Analýza potravin. 1. vyd. Brno: Mendelova zemědělská a lesnická univerzita, 2007, 202 s. ISBN 9788073750367. info
• KLOUDA, Pavel. Moderní analytické metody. 2., upr. a dopl. vyd. Ostrava: Pavel Klouda, 2003, 132 s. ISBN 8086369072. info

Assessment methods

lecture, examination

Language of instruction

Czech

Follow-Up Courses

• BVVP0321c Nutrition in health promotion and public health I - exercises
• BVVP0321p Nutrition in health promotion and public health I - lecture

Listed among pre-requisites of other courses

• BVHP051c Food Hygiene - practice
  BVPR031p && BVPZ041p && BVCP0222p && BVMI0322p  
• BVHP051p Food Hygiene - lecture
  BVPR031p && BVPZ041p && BVCP0222p && BVMI0322p  
• BVTP051c Nutritional toxicology - exercises
  BVTO0311p&&BVCP0222p  
• BVTP051p Nutritional toxicology - lecture
  BVTO0311p&&BVCP0222p  
• BVVP0321c Nutrition in health promotion and public health I - exercises
  BVCP0222p&&BVCP0222c&&BKFY0222p&&BVBC0221p&&BKUV011p  
• BVVP0321p Nutrition in health promotion and public health I - lecture
  BVCP0222p&&BVCP0222c&&BKFY0222p&&BVBC0221p&&BKUV011p  

• Enrolment Statistics (Spring 2009, recent)
  
• Permalink: https://is.muni.cz/course/med/spring2009/BVCP0222p