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Course, academic year 2021/2022
  
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Food Chemistry - N323001
Title: Chemie potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: both
Points: 5
E-Credits: 5
Examination process:
Hours per week, examination: 2/2, C+Ex [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Level:  
Is provided by: B323001
Additional information: http://web.vscht.cz/dolezala/subpage4.html
Note: course can be enrolled in outside the study plan
enabled for web enrollment
you can enroll for the course in winter and in summer semester
Guarantor: Doležal Marek doc. Dr. Ing.
Cejpek Karel doc. Dr. Ing.
Interchangeability : N323043
Is interchangeable with: N323043, B323001, AB323001
Examination dates   Schedule   
Annotation -
The course contains the basic areas of food chemistry, physico-chemical, biochemical, sensory and other properties of individual components, their functions and major interactions and reactions which take place in foods during storage, culinary and technological processing. Students will be introduced mainly to the basic components of nutrition, ie proteins, fats and carbohydrates in their various forms, but also to essential dietary factors (vitamins, minerals) and antinutritional and toxic substances.
Last update: TAJ323 (12.12.2013)
Aim of the course -

Students will be able to:

  • Assess the basic chemical composition of food materials and food.
  • Assess the possible chemical transformation of substances in technological and culinary processing of food materials and food.
  • Assess food from nutritional point of view.
Last update: TAJ323 (16.08.2013)
Literature -

A: Belitz H.-D., Grosch W., Schieberle P.: Food Chemistry, 4th revised edition, Springer, Berlin, 2009, 978-3-540-69933-0.

A: Damodaran S., Parkin K.L., Fennema O.R. (eds.): Fennema´s Food Chemistry, 4th edition, CRC Press, Boca Raton 2008, 0849392721.

Last update: KNOBLOCL (17.12.2015)
Syllabus -

1. Introduction, history, water.

2. Proteins, peptides, amino acids.

3. Carbohydrates.

4. Maillard reactions and other reactions of carbohydrates.

5. Lipids.

6. Autoxidation of lipids and other reactions.

7. Vitamins.

8. Minerals and trace elements.

9. Compounds affecting the flavor of food.

10. Compounds affecting the taste of food.

11. Compounds affecting food color.

12. Natural antinutritive and toxic compounds.

13. Food additives.

14. Food contaminants.

Last update: TAJ323 (16.08.2013)
Learning resources -

http://web.vscht.cz/dolezala

http://e-knihovna.vscht.cz/admin/

http://www.sciencedirect.com/

Last update: Doležal Marek (09.08.2013)
Entry requirements - Czech

Pro zápis tohoto předmětu je nutno mít minimálně zapsány předměty N110004 A N320001

Last update: SMIDOVAL (21.05.2009)
Registration requirements -

General and Inorganic Chemistry I, Organic Chemistry I

Last update: Doležal Marek (09.08.2013)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.1 2
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1.2 34
Příprava na zkoušku a její absolvování 1.2 34
Účast na seminářích 0.5 14
4 / 5 112 / 140
Coursework assessment
Form Significance
Regular attendance 10
Examination test 30
Continuous assessment of study performance and course -credit tests 30
Oral examination 30

 
VŠCHT Praha