| 1 | To learn the importance of food analysis, the grouping of the analyzed properties in foods |
| 2 | To learn sampling, preparation of samples for analysis |
| 3 | To learn basic terms such as moisture, ash, brix, protein, fat, color, titratable acidity, pH in foods and their importance. |
| 4 | To learn basic food analysis and the equipment used in their analysis |
| 5 | To gain the ability to apply some basic analyzes in the laboratory environment and to calculate the results, To gain the ability to establish a relationship between the obtained results and the legislation |
| 6 | To have knowledge about legal analysis methods, To gain the ability to choose the appropriate analysis method |