Sep 17, 2019   10:51 a.m. Olympia
Academic information system

Course syllabus N436L1_4I - Laboratory of Instrumental Methods in Food Analysis (FCFT - SS 2018/2019)


     Information sheet          ECTS          Syllabus          


     Slovak          English          


University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436L1_4I
Course unit title: Laboratory of Instrumental Methods in Food Analysis
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice3 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 2. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
Classification several laboratory practices with the maximum possible number of points obtained 100 in each practice. To obtain evaluation ”A” students need to get min. 92 points, for ”B” to obtain min. 83 points, for the evaluation of ”C” min. 74 points, for the evaluation of ”D” min. 65 points and for the evaluation of ”E” min. 56 points (average in laboratory practices).


 
Learning outcomes of the course unit:
Student has experiences with using the modern analytical methods when the food is evaluated. Student is handy in the chemical laboratory, knows enzyme, spectrum and chromatographic methods. He has knowledge about the analytical methods that are used in quality control in the food industry, as well as, in specialized laboratories and health and agriculture sector.
 
Course contents:
Spectrometry - visible area.
Spectrometry - UV area.
NMR spectroscopic.
High performance liquid chromatography.
Gas chromatography, mass spectrometry.
Isotachophoresis.
IR spectroscopy.
Use the HACCP introduction in production of foods. Excursion of laboratories in manufacturing company.
Management quality system, accreditation, certification. Excursion of control body laboratories.
Enzyme methods.
 
Recommended or required reading:
Basic:
WEAVER, C. The Food Chemistry Laboratory. Boca Raton: CRC Press Int., 1996. 123 p. ISBN 0-8493-8006-5.
DAVÍDEK, J. Laboratorní příručka analýzy potravín. Praha : SNTL, 1981. 718 p.
JOSKA, L. -- PŘIKRYLOVÁ, K. Speciální chemické a instrumentální analytické metody. Praha: VN MON , 1990. 251 p. ISBN 80-7080-060-7.
PRÍBELA, A. Analýza potravín. Cvičenie. Bratislava: Edičné stredisko STU, 1991. 394 p. ISBN 80-227-0398-2.

 
Language of instruction: -- item not defined --
 
Notes:
 
Courses evaluation:
Assessed students in total: 74

ABCDEFX
78,4 %14,9 %6,7 %0 %0 %0 %
Name of lecturer(s): Ing. Eva Hybenová, PhD. (instructor) - slovak
Ing. Michal Kaliňák, PhD. (instructor) - slovak
Ing. Anna Mikulajová, PhD. (instructor) - slovak
Ing. Lukáš Žemlička, PhD. (person responsible for course) - slovak
 
Last modification: 11. 6. 2018
Supervisor: Ing. Lukáš Žemlička, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 06/11/2018.

Type of output: