SubjectsSubjects(version: 953)
Course, academic year 2023/2024
Reaction Mechanisms in Food Chemistry: Laboratory - M323005
Title: Laboratoř reakčních mechanismů v chemii potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:0/6, MC [HT]
Capacity: unknown / unlimited (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Additional information: http://Doc. Dr. Ing. Karel Cejpek, Doc. Dr. Ing. M. Doležal -
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Cejpek Karel doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Class: Základní laboratoře
Interchangeability : N323016
This subject contains the following additional online materials
Annotation -
The course is intended to introduce students to the issues comprising experimental observation of the reactions important in food technology, laboratory and practice. Students will learn how to control reactions and describe them by the use of kinetic means.
Last update: Cejpek Karel (26.01.2018)
Aim of the course -

Students will be able to

  • set up and observe the most common reactions important in food practice;
  • determine kinetic parameters of the reactions and describe the processes using kinetic relations;
  • use this knowledge for the control of the reactions.

Last update: Cejpek Karel (26.01.2018)
Literature -

R: Davídek J., Velíšek J., Pokorný J.: Chemical Changes during Food Processing (Developments in Food Science 21), Elsevier, Amsterdam-Oxford-New York-Tokyo, 1990, 0444988459.

R: Van Boekel M. A. J. S.: Kinetic Modeling of Reactions in Foods, CRC Press, Boca Raton, 2009, 9781574446142.

R: Velíšek J., The Chemistry of Foods, Wiley-Blackwell, Chichester, 2014, 9781118383841.

A: Červinka O. a kol.: Mechanismy organických reakcí, SNTL/Alfa, Praha, 1976, 0460576.

A: Upadhay S. K.: Chemical Kinetics and Reaction Dynamics, Springer/Anamaya Publishers, New York /New Delhi, 2006, 1402045468.

Last update: Cejpek Karel (26.01.2018)
Learning resources -

Last update: Cejpek Karel (26.01.2018)
Requirements to the exam -

Within the extent of the syllabus.

Last update: Vlčková Martina (30.01.2018)
Syllabus -

1. Introduction to laboratory exercises, basic theory, sample preparation.

2. Oxidation of lipids.

3. Oxidation of lipids II.

4. Oxidation of ascorbic acid.

5. Determination of antiradical capacity of foods by DPPH radical scavenging assay.

6. Determination of antioxidant and prooxidant effect of foods by beta-carotene discoloration method.

7. Hydrolysis of proteins.

8. Non-enzymatic browning reactions: monitoring of the melanoidins' formation.

9. Non-enzymatic browning reactions: kinetics of the formation and transformation of 1-morpholino-1-deoxy-D-fructose.

10. Non-enzymatic browning reactions: mutarotation of saccharides.

11. Non-enzymatic browning reactions: hydrolysis of oligosaccharides.

12. Changes in water content of foods.

13. Determination of water activity and water content in food; construction of sorption isotherms.

14. Final test.

Last update: Cejpek Karel (26.01.2018)
Registration requirements -

Reaction Mechanisms in Food Chemistry

Last update: Cejpek Karel (26.01.2018)
Course completion requirements -

To get credits, students have to complete all the exercises prepared for particular run and submit the relevant protocols. In the case of an absence with leave, the exercise will be performed in a reserve time slot. In the case of long-time absence for a serious reason - a disease lasting more than one third of the laboratory run duration - the student may be exempted from one exercise. For credit acquisition, successful completion of the final test, which includes questions on the principles of the reactions observed in the exercises, relevant calculations and kinetic relationships, is needed.

Last update: Cejpek Karel (26.01.2018)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Účast v laboratořích (na exkurzi nebo praxi) 3 84
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.5 14
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