Special Food
Analysis
·
Analytical process, analytical
procedure, performance characteristics - prof. Poustka
·
Techniques of laboratory sample
handling - prof. Poustka
·
Chromatographic
methods – GC and LC - prof. Poustka
·
Electromigration methods - preparative and analytical
methods - prof. Poustka
·
Hyphenation of LC/GC and MS
- prof. Poustka
·
Analysis
of alkaloids analysis - prof. Poustka
·
Analysis
of organic acids analysis - prof. Poustka
·
Analysis
of food additives and contaminants analysis - prof. Poustka
·
Molecular absorption spectrometry (UV/VIS) - prof. Koplík
·
Infrared spectrometry - prof. Koplík
·
Nuclear magnetic resonance
spectrometry - prof. Koplík
·
Atomic spectrometry - prof. Koplík
·
Analysis of
peptides and proteins analysis -
prof. Koplík
·
Analysis
of phenols and flavonoids analysis -
prof. Koplík