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Data pro 2018/2019

Principles of Advanced Analysis of Natural Products and Foods

Kredity 5
Rozsah 3 / 0 / 0
Examinace Zk
Jazyk výuky angličtina
Úroveň magisterský předmět
Garant prof. Ing. Jana Hajšlová, CSc.




1. General requirements on testing laboratories concerned with natural products and foods control
2. Quality management in production and testing facilities; ISO, good laboratory practice (GLP)/ good manufacture practice (GMP) principles, certification, inspection, accreditation, auditing
3. Terms and definitions used in analytical chemistry, traceability and uncertainty of measurement results
4. Analytical method selection, validation and documentation; performance criteria; verification procedures; calibration, quality control procedures; interlaboratory comparison,
5. Reporting of test results, compliance with specification assessment; disputing of results
6. Overview of advanced instrumental techniques employed in analysis of natural products and foods, current trends
7. Principles of target analysis and non-target screening, fingerprinting / profiling
8. Sample preparation strategies - choice of isolation, purification, pre-concentration strategy
9. Separation methods - the application potential of gas chromatography, liquid chromatography, electromigration techniques
10. Spectroscopic methods - the application potential of absorption, emission and mass spectrometry
11. Bioanalytical methods - immunochemical techniques, biosensors - advantages and limitations
12. Demonstration case study No.1: The use of ´omics´ (proteomics / metabolomics) strategies in food authenticity and traceability
13. Demonstration case study No. 2: The use of mass spectrometric techniques in natural products / foods safety control
Demonstration case study No. 3: The use of advanced chemometrics for data handling in identification of nutraceuticals quality markers



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