Study programmes / C-HE Horticultural Engineering / Methods of Food Analysis
Course code:MAP
Course title in language of instruction:Metody analýzy potravin
Course title in Czech:Metody analýzy potravin
Course title in English:Methods of Food Analysis
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
Semester:WS 2018/2019 - FH
Name of lecturer:prof. Ing. Jan Goliáš, DrSc. (examiner, instructor, lecturer, supervisor, tutor)
Aims of the course:The theoretical and practical consideration about the current analytical proceduress have been applyied for horticultural products constituens
Course contents:
1.The methods used in Food analysis, microbiological methods (allowance 1/0)
2.Chromatographic and elecroforetic methodsm principal of determinations,optical methods princips of geterminations (allowance 1/0)
3.Electromechical methods,electrical feature,konductometric titration, potenciometric titration (allowance 1/0)
4.Principle and aoplicatoion of gas chromatography, instrumetal compounds head conductivity of gases,packing columns,splitt and splittles technique,liner, fused silica columns, (allowance 1/0)
5.Thermodynamic of separation, retentions volume,efficacy of chromatographic columns,speed of mobile phase, (allowance 1/0)
6.Factors influenting of separations process, analytical information from chromatograms,quantifications methods, (allowance 1/0)
7.Solid phase microextraction in gas chromatography,conditions for this separations techniques,fused silace fiber,, detectors fo gas chromatography (allowance 1/0)
8.Mass spectrometry, principle of this methods,generation of ionts,interpretation of nmass specters, (allowance 1/0)
9.Types of ionization,moleculs v GC and mas spectrometry, ion sources, chemical ionisatin, (allowance 1/0)
10.Aplication in mass spectrometry organic pollutans (allowance 1/0)
11.Aplications in mass spectrometry - volatiles in fresh product of fruit and vegetables (allowance 1/0)
12.Aplications in mass spectrometry - compounends in fermented beverages and soft drinks (allowance 0/0)

Learning outcomes and competences:
Generic competences:
-ability to apply knowledge
-ability to speak and write in mother tongue
-ability to work independently
-capacity to learn
-skilled at utilizing and processing information

Specific competences:
-Ability mathematical formulation of the problem and use numerical skills to solve it
-Ability to learn theoretical and practical consideration about the current analytical proceduress
-Competence to carry out engineering calculations
-knowledge of fruits and vegetables postharvest technology

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:Participation in lectures.
Participation in laboratory exercises.
written examination, oral examination
The minimal requirements for passing:
A: 90-100% (correct answers)
B: 80-90%
C: 70-80%
D: 60-70%
E: 50-60%
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     consultation10 h
     preparation for exam45 h
     preparation for regular assessment15 h
     elaboration of reports14 h
Total112 h

Basic reading list
  • DAVÍDEK, J. -- VELÍŠEK, J. Analýza potravin. 2nd ed. Praha: VŠCHT, 1992. 122 p.
  • VELÍŠEK, J. Chemie potravin. 2nd ed. Tábor: OSSIS, 2002. 331 p. ISBN 80-86659-00-3.
  • VELÍŠEK, J. Chemie potravin. 1st ed. Tábor: OSSIS, 1999. 328 p. ISBN 80-902391-2-9.
  • VELÍŠEK, J. -- HAJŠLOVÁ, J. Chemie potravin 1: [Investice do rozvoje vzdělávání, reg.č.: CZ1.07/2.2.00/15.0084]. 3rd ed. Tábor: OSSIS, 2009. 580 p. ISBN 978-80-86659-17-6.
  • GOLIÁŠ, J. Metody analýzy potravin - Podpořeno projektem OPVK CZ.1.07/2.2.00/28.0220.  [online]. 2013. URL: