BVCP0121p Food Chemistry I - l.

Faculty of Medicine
Autumn 2008
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.
  • VELÍŠEK, Jan. Chemie potravin I. Tábor: Ossis, 1999. 352 pp. ISBN 80-902391-3-7. info
  • VELÍŠEK, Jan. Chemie potravin II. Tábor: Ossis, 1999. ISBN 80-902391-4-5. info
  • VELÍŠEK, Jan. Chemie potravin 3. 1. vyd. Tábor: OSSIS, 1999. xiii, 342. ISBN 8090239153. info
Assessment methods
lecture,test, colloquium
Language of instruction
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021.
  • Enrolment Statistics (Autumn 2008, recent)
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