LF:BVPC0222c Food Chemistry II - p. - Course Information

BVPC0222c Food Chemistry II - practice

Extent and Intensity

0/1/0. 1 credit(s). Type of Completion: z (credit).
In-person direct teaching

Teacher(s)

doc. 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

doc. 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

Prerequisites (in Czech)

BVPC0121p Food Chemistry I - l. && BVPC0121c 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

- Methods of foodstuffs digestion - Determination of Fe and Na in a foodstuff sample - Determination of nitrates in water - Determination of sulphites in wine

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
• Moderní analytické metody cvičení :cvičebnice - soubor pracovních listů. Edited by Pavel Klouda. 1. vyd. Ostrava: Pavel Klouda, 1996, 128 s. ISBN 80-902155-1-3. info

Teaching methods

laboratory course

Assessment methods

full attendance, reports

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

• Permalink: https://is.muni.cz/course/med/spring2026/BVPC0222c