SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Food Chemistry - AB323001
Title: Food Chemistry
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: both
Points: 5
E-Credits: 5
Examination process:
Hours per week, examination: 3/1 C+Ex [hours/week]
Capacity: winter:unlimited / unlimited (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type: Bachelor's
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: Cejpek Karel doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Interchangeability : B323001, N323001, N323043, S323001
Annotation -
Last update: Kubová Petra Ing. (30.01.2018)
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.
Aim of the course -
Last update: Kubová Petra Ing. (30.01.2018)

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.
Literature -
Last update: Kubová Petra Ing. (30.01.2018)

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.

Learning resources -
Last update: Kubová Petra Ing. (30.01.2018)

http://web.vscht.cz/dolezala

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

http://www.sciencedirect.com/

Requirements to the exam -
Last update: Vlčková Martina Ing. (02.02.2018)

Within the extent of the syllabus.

Syllabus -
Last update: Kubová Petra Ing. (30.01.2018)

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.

Entry requirements -
Last update: Vlčková Martina Ing. (02.02.2018)

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

Registration requirements -
Last update: Kubová Petra Ing. (30.01.2018)

General and Inorganic Chemistry I, Organic Chemistry I

Course completion requirements -
Last update: Kubová Petra Ing. (30.01.2018)

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.

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
Coursework assessment
Form Significance
Examination test 20
Continuous assessment of study performance and course -credit tests 30
Oral examination 50

 
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