Subjects

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Food Chemistry - AB323001

Title:	Food Chemistry
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2021
Semester:	winter
Points:	winter s.:5
E-Credits:	winter s.:5
Examination process:	winter s.:
Hours per week, examination:	winter s.:3/1, C+Ex [HT]
Capacity:	unlimited / unlimited (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	English
Teaching methods:	full-time
Teaching methods:	full-time
Level:
Additional information:	http://web.vscht.cz/dolezala/subpage4.html
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Doležal Marek doc. Dr. Ing.
Interchangeability :	B323001, N323001, N323043, S323001
Is interchangeable with:	B323001

Examination dates

This subject contains the following additional online materials

E-learning course

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: Kubová Petra (30.01.2018)

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: Kubová Petra (30.01.2018)

Course completion requirements -

To obtain the credit, five control tests must be completed during the semester, or to be successful in completing the additional comprehensive test. Assigned credit is a prerequisite for passing the exam. The exam is combined - written and oral.

Last update: Kubová Petra (30.01.2018)

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: Kubová Petra (30.01.2018)

Requirements to the exam -

Within the extent of the syllabus.

Last update: Vlčková Martina (02.02.2018)

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: Kubová Petra (30.01.2018)

Learning resources -

http://web.vscht.cz/dolezala

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

http://www.sciencedirect.com/

Last update: Kubová Petra (30.01.2018)

Entry requirements -

To enroll for this course, the subjects Organic Chemistry I and Biochemistry I have to be enrolled at least

Last update: Vlčková Martina (02.02.2018)

Registration requirements -

General and Inorganic Chemistry I, Organic Chemistry I

Last update: Kubová Petra (30.01.2018)

Teaching methods
	Activity	Credits	Hours
	Účast na přednáškách	1.5	42
	Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi	1	28
	Příprava na zkoušku a její absolvování	2	56
	Účast na seminářích	0.5	14
		5 / 5	140 / 140