Study programmes / C-FT Chemistry and Food Technology / Analytical Chemistry - P
Course code:CAL-P
Course title in language of instruction:Chemie analytická - P
Course title in Czech:Chemie analytická - P
Course title in English:Analytical Chemistry - P
Mode of completion and number of credits:Exam (4 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/0
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:WS 2018/2019 - FA
Name of lecturer:prof. RNDr. Vojtěch Adam, Ph.D. (supervisor)
Mgr. Jiří Vlček, Ph.D. (examiner, lecturer)
Prerequisites:Bachelor State Examination
Aims of the course:After completion of a course student will have expert knowledge about methods of analytical chemistry. Student will be able to understand and explain principles of these methods and to use baselines for statistical analyses. Student will be able to make valid decision about analytical strategies and special procedures for the analyses of foodstuffs, water, biotic samples, and objects of everyday use, from sampling procedures up to the evaluation of the results in relation to both Czech and European legislation.
Course contents:
1.Analytical process, analytical procedure, performance characteristics (allowance 4/0)
2.Laboratory techniques of sample handling (allowance 4/0)
3.Optical methods (allowance 6/0)
c.Atomic absorption spectrometry
d.Atomic emission spectrometry
e.Infrared spectrometry

4.Electrochemical methods (allowance 4/0)
c.Polarography and Voltametry

5.Chromatography (allowance 4/0)
a.Thin layer chromatography
b.Gas chromatography
c.Liquid chromatography

6.Electromigration methods (allowance 2/0)

7.Nuclear magnetic resonance spectrometry (allowance 2/0)
8.Mass spectrometry (allowance 4/0)
a.Organic mass spectrometry
b.Inorganic mass spectrometry

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to apply knowledge
-ability to solve problems
-science and research skills
-skilled at utilizing and processing information

Specific competences:
-Ability to choose optimal analytical strategie for analysis of food and agriculture products
-Ability to choose these methods for analysis of food and agriculture products
-Analytical data processing, assessment of analytical procedures, quality assurance of analytical data
-Analytical data processing, assessment of analytical procedures, quality assurance of analytical data
-Theoretical knowledge of instrumental methods used for analysis of food and agriculture products
-Theoretical knowledge of physical, chemickal and instrumental analytical methods

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Final examination consists of 30 min written test and oral exam. Written test includes 10 questions, every correct answer is classified by 10 marks. 55 marks are needful for successful graduation and oral exam, 60% of total mark is necessary.
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     consultation14 h
     preparation for exam70 h
Total112 h

Basic reading list
  • JANČÁŘOVÁ, I. -- JANČÁŘ, L. Analytická chemie. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2003. 195 p. ISBN 80-7157-647-6.
  • HOLZBECHER, Z. et al. Analytická chemie. 1st ed. Praha: SNTL - Nakladatelství technické literatury, 1987. 663 p.
  • KLOUDA, P. Moderní analytické metody. 2nd ed. Ostrava: Pavel Klouda, 2003. 132 p. ISBN 80-86369-07-2.
Recommended reading list
  • Základy analytické chemie I. 1st ed. Brno: VUT, 1998. 199 p. ISBN 80-214-1300-X.
  • Analytická příručka. Díl I. 3rd ed. Praha: SNTL, 1979. 678 p.
  • Analytická příručka. Díl II. 3rd ed. Praha: SNTL, 1980. 831 p.