Sep 24, 2019   10:43 a.m. Ľuboš
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Course syllabus N425A0_4B - Food Analysis (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425A0_4B
Course unit title: Food Analysis
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

Credits allocated: 3
Recommended semester/trimester: Food, Nutrition, Cosmetics - bachelor (compulsory), 5. semester
Level of study: 1.
Prerequisites for registration: none
Assesment methods:
During semester, students will pass trough 2 written tests, both rated for 20 point. For passing it is necessary to obtain 10 points at minimum. For successful oral exam it is necessary to reach 15 points at minimum, while maximum is 30 points. Rating is as follows: A 46-50 points, B 41-45 points, C 37-40 points, D 32-36 points, E 25-31 points.
Learning outcomes of the course unit:
Students have knowledge from fundamentals of food analysis. They are able to determine composition of food matrix from point of micro and macro components. They are familiar with procedures of pre-treatments of food samples, isolation and concentration techniques. They know factors affecting analytical results and interpretation of obtained results.
Course contents:
1. Importance of food analysis, reasons of food analysis for food quality and safety
2. Determination of water, dry matter, ash, and mineral compounds
3. Determination of lipids and fat characteristics
4. Determination of reducing saccharides, oligosaccharides, polysaccharides and fibres
5. Determination of amino acids, peptides and proteins
6. Determination of natural and synthetic colorants and colour coordinates
7. Determination of vitamins
8. Determination of antioxidants
9. Determination of organic acids, carbonyls and alcohols
10. Determination of food degradation products
11. Determination of pesticides
12. Determination of mycotoxins
13. Determinaton of food processing contaminants (polycyclic aromatic hydrocarbons, acrylamide, heterocyclic amines, furan, 3-MCPD)
Recommended or required reading:
PRÍBELA, A. Analýza potravín. Bratislava : STU v Bratislave, 1996. 224 p. ISBN 80-227-0846-1.
NOLLET, L. -- TOLDRÁ, F. Food Analysis by HPLC. Boca Raton: CRC Press, Taylor and Francis Group, 2013. 1078 p.

Language of instruction: slovak or english
The course „Food analysis“ is given to students at I. level - 3rd year study - program „Food, nutrition, cosmetics“
Courses evaluation:
Assessed students in total: 42

0 %2,4 %31,0 %23,8 %42,8 %0 %
Name of lecturer(s): prof. Ing. Peter Šimko, DrSc. (person responsible for course) - slovak, english
Ing. Lukáš Žemlička, PhD. (examiner, instructor, lecturer, tutor) - slovak, english
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Peter Šimko, DrSc. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: