SubjectsSubjects(version: 955)
Course, academic year 2023/2024
Food biochemistry - M320044
Title: Potravinářská biochemie
Guaranteed by: Department of Biochemistry and Microbiology (320)
Faculty: Faculty of Food and Biochemical Technology
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 [HT]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
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 -
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.
Last update: Novotná Zuzana (25.01.2018)
Aim of the course -

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.

Last update: Hladíková Jana (18.01.2018)
Literature -

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)

Last update: Novotná Zuzana (30.01.2018)
Learning resources -

library of VŠCHT - book: Food Biochemistry and Food Processing

Last update: Novotná Zuzana (25.01.2018)
Requirements to the exam -

Credit will be obtained based on a prepared individual presentation.

Last update: Novotná Zuzana (25.01.2018)
Syllabus -

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

Last update: Novotná Zuzana (30.01.2018)
Registration requirements -

Biochemistry I, Biochemistry II, Food Chemistry

Last update: Hladíková Jana (18.01.2018)
Course completion requirements -

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.

Last update: Novotná Zuzana (26.01.2018)
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