SubjectsSubjects(version: 947)
Course, academic year 2023/2024
Polysaccharides, Properties and Applications - P321002
Title: Polysacharidy, jejich vlastnosti a využití
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type: doctoral
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Sinica Andrej doc. Mgr. Ph.D.
Čopíková Jana prof. Ing. CSc.
Is interchangeable with: AP321002
Annotation -
Last update: Pátková Vlasta (12.10.2018)
The subject is composed of lectures focused on the deepening of the theoretical knowledge in the field of chemistry of natural and modified polysaccharides and their practical application in various branches of industry. Individual lectures are dedicated to isolation, purification, physical properties, chemical modification and structural analysis of polysaccharides.
Aim of the course -
Last update: Pátková Vlasta (18.05.2018)

Wide knowledge of polysaccharides, especially in the area of doctoral thesis

Literature -
Last update: Kubová Petra Ing. (18.12.2018)

R:Food Polysaccharides and Their Applications, ed. by Alistair M. Stephen, Glyn O. Phillips, Peter A. Williams, Taylor and Francis Group, ISBN 10:0-8247-5922-2

Learning resources -
Last update: Pátková Vlasta (18.05.2018)

Scientific databases, for example: SciFinder, journal, for example: : Carbohydrate Polymers, Carbohydrate Research, Cellulose.

Syllabus -
Last update: Pátková Vlasta (12.10.2018)

The subject contains several blocks: (a) occurrence and importance of polysaccharides in Nature, (b) preparative and analytical aspects, (c) modification of polysaccharides, (d) physical properties and biological activities of polysaccharides, and (e) use of polysaccharides in food structure formation and in pharmacy.

Most of the lectures are devoted to the overview of industrially and medically important polysaccharides from plant, animal, fungal and microbial sources.

Questions related to isolation, purification and analysis of composition, structure and molecular weight of polysaccharides will be discussed. Polysaccharides will be described as hydrocolloids, i.e. their behaviour in an aqueous environment. Extensions to the use of polysaccharides through chemical or other modifications will be discussed. The active participation of PhD students will be focused on the research of polysaccharides relevant to their doctoral works.

Entry requirements -
Last update: Pátková Vlasta (18.05.2018)

Education on the level Magister.

Course completion requirements -
Last update: Pátková Vlasta (12.10.2018)

Assessment of the presentation devoted to the current topic in polysaccharide research. Final oral exam.