Sep 15, 2019   5:59 p.m. Jolana, deň pracovného voľna - Sedembolestná Panna Mária
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Course syllabus N425L0_4B - Laboratory of 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: N425L0_4B
Course unit title: Laboratory of Food Analysis
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice2 hours weekly (on-site method)

Credits allocated: 2
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 practical laboratory skills from fundamentals of food analysis. They are able to determine chemical composition of food matrix from point of micro and macro components. They know laboratory work including pre-treatments of food samples, isolation and pre-concentration techniques. They are able to apply stechiometric, spectral, gravimetric and physico-chemical methods to characterise individual food components.
Course contents:
1. Determination of chlorides
2. Determination of nitrates and nitrites
3. Determination of water content, water bindig capacity, dry matter
4. Determination of reducing saccharides and oligosaccharides
4. Determination of fibre
6. Determination of amonia
7. Determination of proteins and non-protein nitrogen
8. Determination of fats and fat characteristics
9. Determination of ascorbic acid
10. Determination of organic acids
11. Determination of natural and synthetic colourants
12. Determination of synthetic antioxidants
13. Determination of colour characteristics
Recommended or required reading:
PRÍBELA, A. Analýza potravín: Cvičenie. Bratislava : STU v Bratislave, 1991. 394 p. ISBN 80-227-0398-2.
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 „Laboratory of food analysis“ is given to students at I. level - 3rd year study of program „Food, nutrition, cosmetics“
Courses evaluation:
Assessed students in total: 45

2,2 %42,2 %46,7 %8,9 %0 %0 %
Name of lecturer(s): prof. Ing. Peter Šimko, DrSc. (person responsible for course) - 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: