| Explain the purpose, importance and legal basis of food analyses. |
| Define sources of errors in analyses, sampling and sample preparation processes. |
| Correctly distinguish laboratory equipment, basic terms and safety signs. |
| Correctly distinguish laboratory equipment, basic terms and safety signs. |
| Perform solution preparation and concentration calculations at a basic level. |
| Explain basic food analyses (moisture, ash, pH, acidity, vitamin, lipid and protein) according to their methodological principles. |
| Evaluate the obtained analysis results within the responsibilities of a laboratory technician. |