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Last update: Fialová Jana (18.12.2017)
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Last update: Fialová Jana (18.12.2017)
Students will be able to:
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Last update: Fialová Jana (18.12.2017)
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. |
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Last update: Fialová Jana (18.12.2017)
http://web.vscht.cz/dolezala http://e-knihovna.vscht.cz/admin/ http://www.sciencedirect.com/ |
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Last update: Vlčková Martina Ing. (30.01.2018)
Within the extent of the syllabus. |
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Last update: Fialová Jana (18.12.2017)
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. |
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Last update: Doležal Marek doc. Dr. Ing. (30.01.2018)
To enroll for this course, the subjects Organic Chemistry I and Biochemistry I have to be enrolled at least |
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Last update: Fialová Jana (18.12.2017)
General and Inorganic Chemistry I, Organic Chemistry I |
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Last update: Doležal Marek doc. Dr. Ing. (25.01.2018)
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 |