Course for international guest/part time students
- Faculty
- Faculty of Science
- Organization
- TTK Department of Analytical Chemistry
- Code
- envfoodk20em
- Title
- Environmental and Food Analysis
- Usual semester
- Spring
- Published semester
- 2025/26/2
- ECTS
- 4
- Language
- en
- Learning outcomes
- a) knowledge - It knows the basic qualitative and quantitative relationships, the regularities of chemistry and the basic chemical methods based on them. - It has the knowledge to apply the basic practical problems of chemical processes related to natural processes, natural resources, living and non-living systems. - It as the necessary knowledge (with appropriate professional guidance) to test chemical processes, systems, scientific problems to be investigated using scientifically accepted methods, and computerized processing of measurement results. - It is aware of the potential directions and boundaries of development of chemistry and chemical industry. b) capabilities - Ability to understand, collect, process and utilize chemical literature for natural and related anthropogenic chemical processes. - Able to solve practical problems in the knowledge of the laws of natural and anthropogenic chemical processes. - Ability to apply his knowledge of chemistry to basic practical (chemical laboratory, chemical, environmental and environmental) problems, including calculations. - Ability to gather and interpret relevant data in the field of chemistry to form an informed opinion on social, scientific, or ethical issues. - Based on his / her knowledge, he / she has the ability to reason in science. c) attitude - Applying his acquired chemical knowledge, the student strives to get to know nature, especially chemical phenomena, and the relation between man and his laws. - Open discussion with professionals from both the chemical and related fields. - Through its approach, the student is open to wider professional co-operation, receptive to newer chemical aspects of economics and the environment. - It faithfully represents the scientific worldview and can convey it to the professional and non-professional public. - Committed to learning new competencies and expanding its worldview. d) autonomy and responsibility - Ability to operate basic chemical technology process tools independently in the chemical industry. - It takes responsibility for the scientific worldview during professional discussions and debates. - Under its responsibility, the student cooperates with professionals from other disciplines (in particular environmental management and protection) with responsibility. - the student realistically evaluates the results of his own work and compares it with the results of colleagues in similar positions. - Responsible evaluations of the work of subordinate chemical technicians and technicians in laboratory or industrial activities. Student is responsible for reporting on his work to his supervisor.
- Course content
- ENVIRONMENTAL AND XENOBIOTICS ANALYSIS: Introduction to Environmental Chemical Analysis, Analysis of Water Samples, Classical Methods of Water Analysis, Instrumental Methods of Water Analysis, Analysis of Wastes and Solids, Toxicity Characteristic Leaching Procedure, Atmospheric Monitoring, Analysis of Biological Materials and Xenobiotics. The concept of food politics, its place in food science, its necessity. EU regulation for drinking water. Food sensory evaluation. Wine analysis. Inorganic and organic food contaminants, their determination methods. Food ashing, ash tests. Rapid alert system for food and feed. Microbial contamination of pathogens in food. Determination of vitamins.
- Assessment method
- oral exam
- Bibliography
- S. Suzanne Nielsen, Food Analysis, 5th edition, Springer, 2017 Louis Amsel & Lena Hirsch: Food Science and Security, 1st Edition, Nova Science Publisher, 2009 Harry T. Lawless, Hildegarde Heymann: Sensory evaluation of food, Principles and practices. Chapmann and Hall, 1998 S. Manhan: Environmental Chemistry - CRC Press Book, Boca Raton, 2001.