BVCP0222c Food Chemistry II - practice
Faculty of Medicinespring 2024
- Extent and Intensity
- 0/1/0. 1 credit(s). Type of Completion: z (credit).
Taught in person. - 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/Sk_1: Wed 21. 2. 12:00–14:30 A21/209, Wed 13. 3. 12:00–14:30 A21/209, Wed 3. 4. 12:00–14:30 A21/209, Wed 24. 4. 12:00–14:30 A21/209, Wed 15. 5. 12:00–14:30 A21/209
BVCP0222c/Sk_2: Wed 28. 2. 12:00–14:30 A21/209, Wed 20. 3. 12:00–14:30 A21/209, Wed 10. 4. 12:00–14:30 A21/209, Wed 22. 5. 12:00–14:30 A21/209
BVCP0222c/Sk_3: Wed 6. 3. 12:00–14:30 A21/209, Wed 27. 3. 12:00–14:30 A21/209, Wed 17. 4. 12:00–14:30 A21/209, Wed 29. 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
BVCP0222c Food Chemistry II - practice
Faculty of Medicinespring 2023
- Extent and Intensity
- 0/1/0. 1 credit(s). Type of Completion: z (credit).
Taught in person. - 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
BVCP0222c Food Chemistry II - practice
Faculty of Medicinespring 2022
- Extent and Intensity
- 0/3/0. 1 credit(s). Type of Completion: z (credit).
Taught in person. - Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (seminar tutor)
doc. RNDr. Pavel Coufalík, Ph.D. (seminar tutor)
Ing. Veronika Išová (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
- Wed 16. 2. 13:00–16:20 A21/209, Wed 23. 2. 13:00–16:20 A21/209, Wed 2. 3. 13:00–16:20 A21/209, Wed 9. 3. 13:00–16:20 A21/209, Wed 16. 3. 13:00–16:20 A21/209, Wed 23. 3. 13:00–16:20 A21/209, Wed 30. 3. 13:00–16:20 A21/209, Wed 6. 4. 13:00–16:20 A21/209, Wed 13. 4. 13:00–16:20 A21/209, Wed 20. 4. 13:00–16:20 A21/209, Wed 27. 4. 13:00–16:20 A21/209, Wed 4. 5. 13:00–16:20 A21/209, Wed 11. 5. 13:00–16:20 A21/209, Wed 18. 5. 13:00–16:20 A21/209, Wed 25. 5. 13:00–16:20 A21/209
- Timetable of Seminar Groups:
BVCP0222c/Skupina_2: No timetable has been entered into IS. O. Zvěřina - 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
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
Information on the extent and intensity of the course: 45. - Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of Medicinespring 2021
- Extent and Intensity
- 0/3/0. 1 credit(s). Type of Completion: z (credit).
Taught partially online. - Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (seminar tutor)
doc. RNDr. Pavel Coufalík, Ph.D. (seminar tutor)
Ing. Veronika Išová (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
- Wed 3. 3. 13:00–16:20 A21/209, Wed 10. 3. 13:00–16:20 A21/209, Wed 17. 3. 13:00–16:20 A21/209, Wed 24. 3. 13:00–16:20 A21/209, Wed 31. 3. 13:00–16:20 A21/209, Wed 7. 4. 13:00–16:20 A21/209, Wed 14. 4. 13:00–16:20 A21/209, Wed 21. 4. 13:00–16:20 A21/209, Wed 28. 4. 13:00–16:20 A21/209, Wed 5. 5. 13:00–16:20 A21/209, Wed 12. 5. 13:00–16:20 A21/209, Wed 19. 5. 13:00–16:20 A21/209, Wed 26. 5. 13:00–16:20 A21/209, Wed 2. 6. 13:00–16:20 A21/209, Wed 9. 6. 13:00–16:20 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
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
Information on the extent and intensity of the course: 45. - Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of Medicinespring 2020
- Extent and Intensity
- 0/3/0. 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) - 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
- Wed 13:00–16:20 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
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
Information on the extent and intensity of the course: 45. - Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of Medicinespring 2019
- Extent and Intensity
- 0/3/0. 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) - 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
- Wed 16:00–19:20 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)
- 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 organic matter decomposition. Determination of Zn in the food sample. Determination of SO2 in wine. Determination of NO2 in water. Excursion to the laboratory SZPI Brno.
- 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, excursion
- Assessment methods
- full attendance (laboratory exercises, excursion) protocols credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
Information on the extent and intensity of the course: 45. - Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2018
- Extent and Intensity
- 0/3/0. 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)
Bc. Magdalena Kocurková (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
- Wed 16:15–19:30 A21/209
- Timetable of Seminar Groups:
BVCP0222c/27: No timetable has been entered into IS. O. Zvěřina - 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)
- 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 organic matter decomposition. Determination of Zn in the food sample. Determination of SO2 in wine. Determination of NO2 in water. Excursion to the laboratory SZPI Brno.
- 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, excursion
- Assessment methods
- full attendance (laboratory exercises, excursion) protocols credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- Study Materials
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2017
- Extent and Intensity
- 0/3. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- doc. RNDr. Pavel Coufalík, Ph.D. (seminar tutor)
Mgr. Rostislav Červenka, Ph.D. (seminar tutor)
RNDr. Ondřej Zvěřina, Ph.D. (seminar tutor) - 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
- Wed 16:15–19:30 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)
- 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.
- Syllabus
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- Study Materials
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2016
- Extent and Intensity
- 0/3. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- doc. RNDr. Pavel Coufalík, Ph.D. (seminar tutor)
Mgr. Rostislav Červenka, Ph.D. (seminar tutor)
RNDr. Ondřej Zvěřina, Ph.D. (seminar tutor) - 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
- Wed 16:15–19:30 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)
- 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.
- Syllabus
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- Study Materials
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2015
- Extent and Intensity
- 0/3. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- doc. RNDr. Pavel Coufalík, Ph.D. (seminar tutor)
Mgr. Rostislav Červenka, Ph.D. (seminar tutor)
RNDr. Ondřej Zvěřina, Ph.D. (seminar tutor) - 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
- Wed 16:15–19:30 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)
- 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.
- Syllabus
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- Study Materials
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2014
- Extent and Intensity
- 0/3. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- Mgr. Rostislav Červenka, Ph.D. (seminar tutor)
RNDr. Ondřej Zvěřina, Ph.D. (seminar tutor) - Guaranteed by
- RNDr. Ondřej Zvěřina, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Timetable
- Wed 16:15–19:30 A21/107, Wed 16:15–19:30 A21/209
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- 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.
- Syllabus
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further Comments
- Study Materials
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2013
- Extent and Intensity
- 0/3. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
Mgr. Rostislav Červenka, Ph.D. (seminar tutor)
RNDr. Ondřej Zvěřina, Ph.D. (seminar tutor) - Guaranteed by
- RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Timetable
- each odd Monday 9:40–13:00 A21/209
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- 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.
- Syllabus
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2012
- Extent and Intensity
- 0/3. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
Mgr. Rostislav Červenka, Ph.D. (seminar tutor)
RNDr. Ondřej Zvěřina, Ph.D. (seminar tutor) - Guaranteed by
- RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Timetable
- Mon 9:40–13:00 A21/209
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- 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.
- Syllabus
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2011
- Extent and Intensity
- 0/3. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
Mgr. Rostislav Červenka, Ph.D. (seminar tutor)
RNDr. Ondřej Zvěřina, Ph.D. (seminar tutor) - 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 A21/107
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- 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.
- Syllabus
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2010
- Extent and Intensity
- 0/3. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (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 N02113a
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Human Nutrition (programme LF, B-SZ) (2)
- 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.
- Syllabus
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2009
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (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 N02113a
- 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)
- Human Nutrition (programme LF, B-SZ) (2)
- 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.
- Syllabus
- Methods of organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- Assessment methods
- laboratory course, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineAutumn 2008
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová - 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)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineSpring 2008
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová - 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)
- Human Nutrition (programme LF, B-SZ) (2)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of Medicineautumn 2023
The course is not taught in autumn 2023
- Extent and Intensity
- 0/3/0. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
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)
- 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)
- 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 organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of Medicineautumn 2022
The course is not taught in autumn 2022
- Extent and Intensity
- 0/3/0. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
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)
- 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)
- 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 organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of Medicineautumn 2021
The course is not taught in autumn 2021
- Extent and Intensity
- 0/3/0. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
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)
- 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)
- 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 organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of Medicineautumn 2020
The course is not taught in autumn 2020
- Extent and Intensity
- 0/3/0. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
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)
- 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)
- 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 organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of Medicineautumn 2019
The course is not taught in autumn 2019
- Extent and Intensity
- 0/3/0. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
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)
- 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)
- 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 organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of Medicineautumn 2018
The course is not taught in autumn 2018
- Extent and Intensity
- 0/3/0. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
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)
- 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)
- 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 organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineAutumn 2017
The course is not taught in Autumn 2017
- Extent and Intensity
- 0/3/0. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Ondřej Zvěřina, Ph.D. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
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)
- 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)
- 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 organic matter decomposition. Determination of Cd and Pb in the food sample. Isolation and hydrolysis of proteins in the food sample. Aminoacids detection in the protein hydrolysate. Excursion to the laboratory KI ČZPI Brno. Excursion to the laboratories SZÚ -Praha - CHPŘ Brno.
- 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
- credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineAutumn 2016
The course is not taught in Autumn 2016
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
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)
- 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)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineAutumn 2015
The course is not taught in Autumn 2015
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
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)
- 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)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineAutumn 2014
The course is not taught in Autumn 2014
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
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)
- 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)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineAutumn 2013
The course is not taught in Autumn 2013
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - 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)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineAutumn 2012
The course is not taught in Autumn 2012
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - 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)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineAutumn 2011
The course is not taught in Autumn 2011
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová - 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)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineAutumn 2010
The course is not taught in Autumn 2010
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová - 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)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVCP0222c Food Chemistry II - practice
Faculty of MedicineAutumn 2009
The course is not taught in Autumn 2009
- Extent and Intensity
- 0/3. 2 credit(s). Type of Completion: z (credit).
- Teacher(s)
- RNDr. Jiří Totušek, CSc. (lecturer)
- Guaranteed by
- RNDr. Jiří Totušek, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová - 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)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
- Enrolment Statistics (recent)