Syllabus
Theoretical introduction into quality control of food including current legislation. Food sampling and sample processing. Determination of moisture content of foods and dry residue.
Determination of ash and major mineral components. Determination of proteins and amino acid. Determination of carbohydrates and lipids; caloric value. Major food additives and their determination. Determination of vitamins.
Major food contaminants; determination of traces of metals. Detection and assay of mycotoxins , PCBs and PAHs.
Identification of genetically modified food components. Sensory evaluation of foods. Microbiological tests for food quality. Determination of preservatives by CZE.
Determination of volatile components by GLC. Determination of additives by optical methods (fluorimetry).
Annotation
Basic course of control methods that are applied in the food quality control according to current legislation. The subject is focused mainly on instrumental analytical and microbiological methods.