BVCP0222c Food Chemistry II - practice

Faculty of Medicine
spring 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2024, spring 2025.
  • Enrolment Statistics (spring 2023, recent)
  • Permalink: https://is.muni.cz/course/med/spring2023/BVCP0222c