Novel methods in food analysis

The tasks, tools and developments in food analytical methods. The main questions, problems in product development, production, distribution and food safety and the analytical tasks coming from these areas. Application of modern separation techniques (HPLC, GC, MS) in food analysis (for example: measurement of toxic components, allergens, etc.). Utilization of spectroscopic methods, especially infrared spectroscopy and other non-destructive methods. Biochemical measurements, enzymatic and immune-analytical methods and its application in conventional and rapid food analysis. Determination of macro- and microelements, atomspectroscopy, ICP. Application of molecular biological methods, GMO measurement, identification of microbes and origin. Summary of modern, automated and rapid microbiological methods. The new methods in sensory evaluation, instrumental techniques (electronic nose, tongue, color measurement). Overview of special analytical methods used mainly in different food analytical areas, like qualification of cereals, milk and milk products, etc.) The analytical procedures used for determination of hazardous food components (allergens, toxins, organic and inorganic pollutants, additives, etc.). The ways of automation of analytical procedures and the evaluation of rapid methods. The quality assurance of analytical results.

The subjects of laboratory practice:

Ø  Separation techniques (HPLC, GCMS)

Ø  Biochemical methods: ELISA, enzymatic analysis

Ø  Molecular biological methods: GMO, PCR

Ø  Application of near infrared spectroscopy

Ø  Automation of analytical methods: FIA

Ø  Sensory evaluation

Ø  Special food analytical areas: cereal and baking industry

Ø  Method validation quality assurance of results