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Last update: Cejpek Karel doc. Dr. Ing. (29.06.2018)
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Last update: Cejpek Karel doc. Dr. Ing. (29.06.2018)
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. |
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Last update: Cejpek Karel doc. Dr. Ing. (29.06.2018)
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). |
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Last update: Cejpek Karel doc. Dr. Ing. (29.06.2018)
http://mms02.vscht.cz/Eindex.htm https://www.chemtk.cz/en/ http://www.sciencedirect.com/ http://mms02.vscht.cz/chemreakce/?lang-en |
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Last update: Cejpek Karel doc. Dr. Ing. (29.06.2018)
Standard lectures, presentations of students on chosen topics, self-study and tutorials.
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Last update: Cejpek Karel doc. Dr. Ing. (29.06.2018)
none |
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Last update: Cejpek Karel doc. Dr. Ing. (29.06.2018)
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. |
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Last update: Cejpek Karel doc. Dr. Ing. (29.06.2018)
none |
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Last update: Cejpek Karel doc. Dr. Ing. (29.06.2018)
none |
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Last update: Cejpek Karel doc. Dr. Ing. (29.06.2018)
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. |