LF:BVCP0121p Food Chemistry I - l. - Course Information
BVCP0121p Food Chemistry I - l.Faculty of Medicine
- Extent and Intensity
- 2/0. 1 credit(s). Type of Completion: k (colloquium).
- 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
- Wed 11:20–13:50 N02113a
- 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.
- Aminoacids, peptides, proteins Fats and other lipids Saccharides Vitamins (soluble in water and fat) Minerals (essential elements, water) Aromatic components Flavours Dyes 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.
- Assessment methods
- lecture,test, colloquium
- Language of instruction
- Follow-Up Courses
- Listed among pre-requisites of other courses