SubjectsSubjects(version: 877)
Course, academic year 2020/2021
  
Food biochemistry - M320044
Title: Potravinářská biochemie
Guaranteed by: Department of Biochemistry and Microbiology (320)
Actual: from 2019
Semester: summer
Points: summer s.:4
E-Credits: summer s.:4
Examination process: summer s.:
Hours per week, examination: summer s.:2/1 C+Ex [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Guarantor: Novotná Zuzana doc. Dr. Ing.
Valentová Olga prof. RNDr. CSc.
Angelini Jindřiška PharmDr. Ph.D.
Interchangeability : N320071
This subject contains the following additional online materials
Annotation -
Last update: Novotná Zuzana doc. Dr. Ing. (25.01.2018)
The course is focused on overall description of structures, properties, functions and metabolism of individual component of food. Considerable attention is concentrated on application of enzymes in food technologies.
Aim of the course -
Last update: Hladíková Jana (18.01.2018)

Students will be able to:

use the obtained knowledge in the process of understanding the whole complexity of the phenomena, taking place in food or during it´s storage and processing.

Literature -
Last update: Novotná Zuzana doc. Dr. Ing. (30.01.2018)

R: Kadlec P., Melzoch K., Voldřich M. a kolektiv, Technologie potravin-Co byste měli vědět o výrobě potravin, KEY Publishing s.r.o., Ostrava, 2009, 978-80-7418-051-4

R: Velíšek J., Hajšlová J., Chemie potravin I, OSSIS, Tábor, 2009, 978-80-86659-15-2

R: Kodíček M., Valentová O., Hynek R.: Biochemie; chemický pohled na biologický svět, Vysoká škola chemicko-technologická v Praze, Praha 2015; ISBN: 978-80-7080-927-3

R: R.J. Whitehurst, M. van Oort: Enzymes in Food Technology, Blackwell Publishing Ltd, 2010, ISBN: 9781405183666 (printed), 9781444309935 (online)

Learning resources -
Last update: Novotná Zuzana doc. Dr. Ing. (25.01.2018)

library of VŠCHT - book: Food Biochemistry and Food Processing

http://onlinelibrary.wiley.com/book/10.1002/9780470277577

Requirements to the exam -
Last update: Novotná Zuzana doc. Dr. Ing. (25.01.2018)

Credit will be obtained based on a prepared individual presentation.

Syllabus -
Last update: Novotná Zuzana doc. Dr. Ing. (30.01.2018)

1. Introduction to biochemistry, quiz

2. Structure, properties, classification and functions of amino acids and important peptides. Nitrogen metabolism and reaction of amino acids

3. Proteins in food. Types, structures and function of proteins - meat proteins, egg proteins, milk proteins, wheat proteins

4. How enzymes work. Classification and regulation of enzymes and enzyme kinetics

5. General properties and source of the most important technological enzymes

6. Immobilization of enzymes and cells

7. Hydrolysis of proteins and bitter peptides. Proteases - properties and application

8. Classification, structures, functional properties and metabolism of plant and animal lipids. Lipases - properties and application

9. Classification, structures, functional properties and metabolism of plant and animal carbohydrates. Fermentation technology

10. The microbial and plant enzymes involved in degradation of plant carbohydrates (amylases, pectin and cellulose degrading enzymes)

11. Physiological and biochemical changes occuring during maturation, aging and storage in plant raw materials

12. Physiology of stress. Biotic and abiotic stresors. Plant signalling

13. Recombinant technology. GMO food

14. Proteomics strategies and methodologies. Bioinformatic databases

Registration requirements -
Last update: Hladíková Jana (18.01.2018)

Biochemistry I, Biochemistry II, Food Chemistry

Course completion requirements -
Last update: Novotná Zuzana doc. Dr. Ing. (26.01.2018)

Active participation in lectures. Only students with a credit can register for an exam. Credit will be obtained based on a prepared individual presentation. The exam comprises a written part.

Teaching methods
Activity Credits Hours
Obhajoba individuálního projektu 0,2 5
Účast na přednáškách 1 28
Práce na individuálním projektu 0,2 5
Příprava na zkoušku a její absolvování 2 56
Účast na seminářích 0,5 14
4 / 4 108 / 112
 
VŠCHT Praha