Annotation
Food quality control according to valid EU and Czech legislation. Basic methods in food analysis – lipids, sugars, proteins and water.
Nutritional value of food, vitamins and antioxidants. Current trends in the field of instrumentation in chromatographic separation methods.
Modern detection techniques and mass spectrometry in food analysis. Modern techniques of sample processing in food matrix analysis.
Methods of detection of food origin and trademark counterfeiting. Methods of determination of antioxidants, vitamins and other biologically active substances in fruits and vegetables.
Quality of food and nutraceuticals. Analysis of mycotoxins, pesticide residues and other contaminants in food.
Analysis of dyes, preservatives and illegal additives in food. Microbiology control of food quality.
Food from the point of view of nutritional specialist. The issue of GMOs and genetically modified foods