Project "Support of scientific and pedagogical activities at University of Mostar and University of Dzemal Bjedic Mostar"

Course of advanced analytical techniques focusing on the practical use of gas chromatography

Dates: Friday 11th December 2020 + 17th December 2020

Lecturers: Ing. Adéla Fraňková, Ph.D.

Program:

  • gas chromatography with a flame ionization detector (GC / FID)
  • routine maintenance
  • troubleshooting of GC / FID operational problems
  • working with the software
  • measurement method create and run a sequence  

  • discussing the possibilities and requirements for the most common analyzes (analysis of essential oils and fatty acids)


Quality assessment and processing of traditional foods

Dates: Thursday 1st October- Monday 5th October 2020 + Friday 11th December 2020

Lecturers: Ing. Adéla Fraňková, Ph.D., Ing. Iva Kučerová, Ph.D.

Program:

  • Introduction to food quality issues
  • Legislation
  • Codex Alimentarius
  • International quality standards
  • Current trends in food processing
  • Physical and sensory properties of meat
  • Postmortal changes
  • Transport, housing, slaughtering
  • Shelf-life of meat
  • Analytical methods
  • Standard operating procedure
  • Sensory analysis, methods of sensory analysis

Scientific Writing

Date: 29th June- 9th July 2020

Lecturers: prof. Ing. Jan Banout, Ph.D., Dr. sc. agr., Dr. sc. habil. Miroslava Bavorova , Ing. Olga Leuner, Ph.D.

Program:

  1. Research Design: Objectives, Research Questions, and Hypothesis (M. Bavorova) - Monday 29th June
  2. Scientific Information and Scientific databases   (J. Banout)  - Tuesday 7th July
  3. Scientific Paper Writing (M. Bavorová)- Tuesday 30th June
  4. Reference Management Tools - End Note (O. Leuner) - Thursday 9th July
  5. Data Presentation - (oral, written, graphical) (J. Banout) - Wednesday 8th July

Use of natural preservatives in the food industry

Date: 21st - 23rd July 2020

Lecturer: Ing. Klara Urbanova, Ph.D.

Program:

  1. Overview of Food preservation (Main reasons for food preservation, causes of deterioration…)
  2. Main preservation techniques (Preservation using chemicals, fermentation, preservation using heat…)
  3. Natural preservatives in the food preservation
  4. Methods of isolation and identification of essential oil (Extraction techniques, gas chromatograph analysis)