SubjectsSubjects(version: 953)
Course, academic year 2023/2024
  
Chemical and biochemical changes in food and natural products - P323007
Title: Chemické a biochemické změny v potravinách a přírodních produktech
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2020
Semester: winter
Points: winter s.:0
E-Credits: winter s.:0
Examination process: winter s.:
Hours per week, examination: winter s.:3/0, other [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Note: course is intended for doctoral students only
can be fulfilled in the future
Guarantor: Cejpek Karel doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Koplík Richard prof. Dr. Ing.
Is interchangeable with: AP323007
Annotation -
The course covers complex facts about particular chemical components and their functions and changes in food and natural products. The interpretations of their physicochemical, biochemical and other significant properties that students will use in solving selected case studies are also important part of the subject. Significant interactions and reactions that take place in biological materials, including food during storage and technological or culinary processing, and lead to changes in nutritional, toxicological, technological or sensory quality at the same time are descripted in particular examples and analysed in detail. The course includes both main nutrients and essential nutritional factors, antinutrients, toxic and other biologically active components of food and natural products.
Last update: Cejpek Karel (29.06.2018)
Aim of the course -

Completing the course, students will understand the chemical background of important complex processes in food and natural products. The ability to evaluate reactivity or stability and to identify both desirable and undesirable chemical and biochemical key reactions of food and natural product components will be a main output. The enhancement of presentation skills when the student prepares a short message presented to others within the subject will be also beneficial.

Last update: Cejpek Karel (29.06.2018)
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: Velíšek J., The Chemistry of Foods, Wiley-Blackwell, Chichester, 2014, 9781118383841.

A: Boekel, M.A.J.S. van: Kinetic Modeling of Reactions in Foods, CRC Press, Boca Raton-London-New York, 2009, 9781574446142.

A: McMurry J.: Organic Chemistry, 7th. Ed., Brooks/Cole (Thomson), Belmont, CA, USA, 2008, 9780495116288.

A: Velíšek J, Cejpek K.: Biosynthesis of Food Components, OSSIS, Tábor, 2008, 9788086659121.

A: Wong, D.W.S., Mechanism and Theory in Food Chemistry, Second Edition, Springer IP, 2017, 978-3-319-50766-8 (eBook).

Last update: Cejpek Karel (29.06.2018)
Learning resources -

http://mms02.vscht.cz/Eindex.htm

https://www.chemtk.cz/en/

http://www.sciencedirect.com/

http://mms02.vscht.cz/chemreakce/?lang-en

Last update: Cejpek Karel (29.06.2018)
Teaching methods -

Standard lectures, presentations of students on chosen topics, self-study and tutorials.

Last update: Cejpek Karel (29.06.2018)
Requirements to the exam -

none

Last update: Cejpek Karel (29.06.2018)
Syllabus -

The first part of the course deals with general topics including the most common reaction mechanisms, kinetic description and thermodynamic characteristics of complex systems - food and natural products.

The second, the largest part of the course covers the most important reactions and interactions of the main nutrients - proteins, lipids and carbohydrates, essential nutritional factors - vitamins and minerals, sensory active substances - especially pigments and flavours, biologically active substances including antinutritional and toxic components, processing contaminants etc.

The third part of the course completes the above with the reaction mechanisms and kinetics of enzyme reactions and an overview of the main pathways that lead to the biosynthesis of principal food components. The course also includes presentations and discussions of complex food reactions and the relative importance of individual reactions in particular commodities under specific conditions.

Last update: Cejpek Karel (29.06.2018)
Entry requirements -

none

Last update: Cejpek Karel (29.06.2018)
Registration requirements -

none

Last update: Cejpek Karel (29.06.2018)
Course completion requirements -

Presentation of individual projects on chemical background of a complex change in a selected food or natural product.

Successfully passed exam. The exam is in the form of a final test, which may be completed with the oral part of exam by a discussion on particular questions.

Last update: Cejpek Karel (29.06.2018)
 
VŠCHT Praha