Study programmes / C-HE Horticultural Engineering / Technological Laboratories (Mgr.)
Course code:TLM
Course title in language of instruction:Technologické laboratoře (mgr.)
Course title in Czech:Technologické laboratoře (mgr.)
Course title in English:Technological Laboratories (Mgr.)
Mode of completion and number of credits:Fulfillment of requirements (2 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 0/2
(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 - FH
Name of lecturer:Ing. Miroslav Horák, Ph.D. (instructor)
Dr. Ing. Anna Němcová (supervisor)
Ing. Petr Šnurkovič, Ph.D., DiS. (examiner, instructor, lecturer)
Prerequisites:Bachelor State Exam
 
Aims of the course:The course deepens the knowledge gained in chemical analyzes. Students use methods that are used in food quality control (HPLC, NIR spectoscopy).
Course contents:
1.Calculations - preparation of solutions (allowance 0/2)
2.Authenticity evaluation of fruit juices (allowance 0/2)
3.Preparation of alcoholized must (allowance 0/2)
4.Volumetric analysis (allowance 0/2)
5.Preparation of brewer's wort and monitoring of starch hydrolysis in time (allowance 0/2)
6.Wine analysis by NIR spectroscopy (allowance 0/2)
7.PH calculations + test (allowance 0/2)
8.Determination of ascorbic acid, malic acid and citric acid in horticultural products by HPLC and NIR spectroscopy (allowance 0/2)
9.Determination of salt and water in food (allowance 0/2)
10.Simple distillation (allowance 0/2)
11.Alcohol rectification (allowance 0/2)
12.Fractionated distillation (allowance 0/2)
13.Final written test (allowance 0/2)

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to make decisions
-ability to organize and plan ahead
-ability to solve problems
-ability to work independently
-basic computing skills
-capacity to learn
-general knowledge
-professional knowledge
-skilled at utilizing and processing information
-work in team

Specific competences:
 
-ability to use theoretical knowledge of the field and gain practical knowledge and laboratory skills
-Knowledge about compounds of fruit and vegetable
-Knowledge of principles of fermentative technology.
-Knowledge of processing of chosen food.

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:Elaboration of 10 protocols.
Test.
Inclusion.
Practical exam.
 
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     seminar4 h
     laboratory work20 h
Self-study
     preparation for exam10 h
     elaboration of reports8 h
Total42 h

Basic reading list
  • KLOUDA, P. Moderní analytické metody. 2nd ed. Ostrava: Pavel Klouda, 2003. 132 p. ISBN 80-86369-07-2.
  • NOLLET, L M L. Handbook of food analysis. 2nd ed. New York: Marcel Dekker, ISBN 0-8247-5038-1.
  • ŠUSTOVÁ, K. Využití FT NIR spektrometrie ke kontrole kvality potravin. Dissertation thesis. MENDELU Brno, 2011. 154.
  • Near-infrared spectroscopy in food science and technology. ISBN 9780470047705. URL: http://dx.doi.org/10.1002/0470047704.