BVCP0222p Food Chemistry II - lecture

Faculty of Medicine
Spring 2011
Extent and Intensity
3/0. 4 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Jiří Totušek, CSc. (lecturer)
RNDr. Ondřej Zvěřina, Ph.D. (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 A21/209, Tue 12:30–14:10 A21/107
Prerequisites (in Czech)
BVCP0121p Food Chemistry I - l. && BVCP0121c Food Chemistry I - pr. && ZC011 Handling chemical substances
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. At the end of the course student should be able to repeat and evaluate how the nutrients contents of food is altered by food production, food processing, distribution and serving methods.
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
  • 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
Teaching methods
lectures
Assessment methods
oral examination
Language of instruction
Czech
Follow-Up Courses
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 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (Spring 2011, recent)
  • Permalink: https://is.muni.cz/course/med/spring2011/BVCP0222p