BVML0221c Laboratory Methods of Food Analysis I - practice

Faculty of Medicine
Spring 2011
Extent and Intensity
0/2/0. 3 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Jiří Totušek, CSc. (seminar tutor)
Guaranteed by
RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
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
Students will learn the methods of chemical analysis mainly instrumental as their application in the determination of nutritional components and contaminants in food.
Syllabus
  • Topics: * Basic laboratory operations * Sampling and sample preparation for analysis * Volumetry , gravimetry * Extraction method * Chromatographic methods ( liquid chromatography , gel chromatography , ion-exchange chromatography , gas chromatography ) * electrophoresis * Refractometry , polarimetry * Emission spectral analysis * Atomic absorption spectrometry * Molecular absorption spectroscopy in the visible and UV * Infrared spectrometry * Fluorescence analysis , nephelometry * Based on NMR and mass spectrometry * Electrochemical methods (potentiometry , polarography , voltammetry , electrochemical stripping analysis) * volumetry * gravimetry * chromatography * Atomic absorption spectrometry * Molecular absorption spectroscopy in the visible region * Determination of water and dry matter * Determination of sand and ash * Methods of decomposition of organic matter * Determination of macro-and microelements * The identification and determination of protein * Determination of amino acids * Determination of other nitrogen compounds * Isolation and determination of carbohydrates * Isolation and determination of lipids ( total lipids, lipid fractionation ) * Determination of fatty acids * Isolation, separation and determination of vitamins * Isolation , fractionation and determination of volatile substances * Separation and determination of tannins * Determination of essential oils * Isolation, separation and determination of additives ( preservatives , artificial sweeteners, antioxidants ) * Isolation, separation and identification of natural and synthetic dyes * Isolation, separation and determination of pesticide residues * Determination of antibiotics * Detection and determination of mycotoxins * Processing and evaluation of analysis results * Statutory regulations and standards * Methods of decomposition of organic matter * Determination of Cd and Pb in the food sample * Mercury determination in a sample of water and food samples * Hydrolysis and isolation of proteins from a sample of food * Detection of amino acids in the protein hydrolyzate * Excursion to a laboratory KI CAFI Brno * Excursion to a laboratory NIPH Prague - Brno CHFC
Literature
  • KLOUDA, Pavel. Moderní analytické metody cvičení : cvičebnice - soubor pracovních listů. Ostrava: Klouda Pavel, 1996. info
  • KLOUDA, Pavel. Moderní analytické metody: učebnice základů instrumentálních analytických metod. Ostrava: Klouda Pavel, 1996. info
Teaching methods
lectures and seminars
Assessment methods
lecture and seminars
Language of instruction
Czech
The course is also listed under the following terms Spring 2001, Spring 2002, Spring 2003, Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Spring 2009, Spring 2010.
  • Enrolment Statistics (recent)
  • Permalink: https://is.muni.cz/course/med/spring2011/BVML0221c