SubjectsSubjects(version: 876)
Course, academic year 2020/2021
  
Lipid Chemistry and Fat Technology - D322004
Title: Chemie lipidů a technologie tuků
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2017
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course is intended for doctoral students only
you can enroll for the course in winter and in summer semester
Guarantor: Filip Vladimír prof. Ing. CSc.
Kyselka Jan Ing. Ph.D.
Annotation -
Last update: Filip Vladimír prof. Ing. CSc. (04.11.2015)
The subject is focused on understanding of advanced level of physical chamges and chemical processes taking place at production and storage of foods rich on fats. Possibilities of control of physical and chemical processes.
Aim of the course -
Last update: Filip Vladimír prof. Ing. CSc. (04.11.2015)

Students will be able to: describe physical and chemical changes of lipids esp. fats in technology. Control desirable chemical and physical changes in food production; detect the course of undesirable chemical changes on the level of technology and storage.

Literature -
Last update: Filip Vladimír prof. Ing. CSc. (04.11.2015)

B: Velíšek J.: The Chemistry of Food. Wiley Blackwell, UK 2014. ISBN 978-1-118-38381-0.

B: Bockisch M.: Fats and Oils Handbook. AOCS Press Champaign Ill., 838 stran, Champaign. Ill. 1998, ISBN 0-935315-82-9.

Learning resources -
Last update: Filip Vladimír prof. Ing. CSc. (04.11.2015)

Self-study of scientific literature.

Syllabus -
Last update: Filip Vladimír prof. Ing. CSc. (04.11.2015)

Homolipids and heterolipids. Biosynthesis, chemical reactions and lipid interactions with other food components. Physiology and nutritious properties of lipids. Synthetical substitues, emulsifiers and fat replacers. Polymorphism of lipids, phase equilibria and phase transitions (s-l) and (l-g). Modifications of triacylglycerols in technology, structured triacylglycerols and structured fats. Oxidation stability of lipids and their control. Fats and other lipids in foods. Utilization of fats in oleochemistry and for fuel production.

Entry requirements -
Last update: Filip Vladimír prof. Ing. CSc. (04.11.2015)

Magister study programme of chemistry, food chemistry or food technology.

Registration requirements -
Last update: Filip Vladimír prof. Ing. CSc. (04.11.2015)

Organic chemistry, Physical chemistry, Biochemistry.

Course completion requirements -
Last update: Filip Vladimír prof. Ing. CSc. (04.11.2015)

Oral examination.

 
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