LF:BVCP0222c Food Chemistry II - p. - Course Information
BVCP0222c Food Chemistry II - practice
Faculty of Medicinespring 2023
- Extent and Intensity
- 0/1/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (seminar tutor)
doc. RNDr. Pavel Coufalík, Ph.D. (seminar tutor)
Ing. Veronika Išová (assistant)
Ing. Kateřina Novohradská (assistant) - Guaranteed by
- RNDr. Ondřej Zvěřina, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Timetable of Seminar Groups
- BVCP0222c/01: Wed 22. 2. 12:00–14:30 A21/209, Wed 15. 3. 12:00–14:30 A21/209, Wed 5. 4. 12:00–14:30 A21/209, Wed 26. 4. 12:00–14:30 A21/209, Wed 17. 5. 12:00–14:30 A21/209
BVCP0222c/02: Wed 15. 2. 12:00–14:30 A21/209, Wed 8. 3. 12:00–14:30 A21/209, Wed 29. 3. 12:00–14:30 A21/209, Wed 19. 4. 12:00–14:30 A21/209, Wed 10. 5. 12:00–14:30 A21/209
BVCP0222c/03: Wed 1. 3. 12:00–14:30 A21/209, Wed 22. 3. 12:00–14:30 A21/209, Wed 12. 4. 12:00–14:30 A21/209, Wed 3. 5. 12:00–14:30 A21/209, Wed 24. 5. 12:00–14:30 A21/209 - 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) (2)
- Dietitian (programme LF, B-NUT)
- 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.
- Learning outcomes
- At the end of the course student is able to: - perform chemical calculations - describe basic methods of food analysis - perform selected analyses
- Syllabus
- 1) spectrophotometric determination of nitrates 2a) sample mineralization 2b) AAS-based determination of iron in sample digest 3) titration determination of sulphites in wine 4) determination of salt using F-AES
- Literature
- recommended literature
- KUBÁŇ, Vlastimil and Petr KUBÁŇ. Analýza potravin. 1. vyd. Brno: Mendelova zemědělská a lesnická univerzita, 2007, 202 s. ISBN 9788073750367. info
- not specified
- KLOUDA, Pavel. Moderní analytické metody. 2., upr. a dopl. vyd. Ostrava: Pavel Klouda, 2003, 132 s. ISBN 8086369072. info
- Teaching methods
- laboratory course
- Assessment methods
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Information on the extent and intensity of the course: 15.
- Listed among pre-requisites of other courses
- Enrolment Statistics (spring 2023, recent)
- Permalink: https://is.muni.cz/course/med/spring2023/BVCP0222c