SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Chemistry of foods and natural products - D323030
Title: Chemie potravin a přírodních produktů
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2012
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
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Cejpek Karel doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Annotation -
Last update: Cejpek Karel doc. Dr. Ing. (28.03.2014)
This course focuses on the chemical composition of foods and natural products, the important properties of particular food components and their function in different types of food. A part of the lectures is dedicated to the interpretation of chemical and biochemical changes and reactions that may occur in foods under particular conditions. The topics are explained in a broader context so that the listener may understand the complexity of important processes occurring in foods.
Aim of the course -
Last update: Cejpek Karel doc. Dr. Ing. (28.03.2014)

Students will be able to

  • describe the chemical composition of food raw materials and food.

  • evaluate possible chemical transformation of food substances in the context of technological and culinary processing of food materials and food.

  • assess nutritional, sensory, healthy and other qualities of food raw materials and food.
Literature -
Last update: Cejpek Karel doc. Dr. Ing. (28.03.2014)

R: Velíšek J., Hajšlová J.: Chemie potravin I, II, OSSIS Tábor, 2009.

A: Velíšek J.: The Chemistry of Food, Wiley-Blackwell, 2014.

A: Davídek J., Velíšek J., Pokorný J.: Chemical Changes during Food Processing (Developments in Food Science 21), Elsevier, Amsterdam-Oxford-New York-Tokyo, 1990.

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

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

Learning resources -
Last update: Cejpek Karel doc. Dr. Ing. (28.03.2014)

http://web.vscht.cz/dolezala/subpage1.html

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

http://www.sciencedirect.com/

Syllabus -
Last update: Cejpek Karel doc. Dr. Ing. (28.03.2014)

1. Introduction, history, water

2. Proteins, peptides, amino acids

3. Carbohydrates

4. Maillard reaction and other reactions of carbohydrates

5. Lipids

6. Autooxidation and other reactions of lipids

7. Vitamins

8. Minerals and trace elements

9. Compounds influencing the aroma of food

10. Compounds affecting the taste of food

11. Compounds affecting the color of food

12. Natural toxicants

13. Food additives

14. Food contaminants

Registration requirements -
Last update: Cejpek Karel doc. Dr. Ing. (28.03.2014)

General and Inorganic Chemistry I, Organic Chemistry I

Coursework assessment
Form Significance
Regular attendance 20
Examination test 40
Oral examination 40

 
VŠCHT Praha