SubjectsSubjects(version: 877)
Course, academic year 2020/2021
  
Food process chemistry - M322002
Title: Procesní chemie potravin
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2019
Semester: both
Points: 6
E-Credits: 6
Examination process:
Hours per week, examination: 3/2 C+Ex [hours/week]
Capacity: winter:unlimited / unlimited (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: you can enroll for the course in winter and in summer semester
Guarantor: Filip Vladimír prof. Ing. CSc.
Interchangeability : N322021
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (19.12.2017)
The subject is focused on understanding of advanced level of chemical processes taking place at production and storage of foods. Special importance have undesirable changes, processes and reactions that form basic of food technologies. Understanding the parallel and the consecutive changes of basic food components during unit operations is essential as well as interactions of reactants with food components.
Aim of the course -
Last update: Fialová Jana (19.12.2017)

Students will be able to: describe chemical fundamental of food technologies; structure chemical processes taking place on the level of unit operations; control desirable chemical changes of food production; detect the course of undesirable chemical changes on the level of technology and storage.

Literature -
Last update: Fialová Jana (19.12.2017)

R:Belitz H.D., Grosch W., Schieberle P.: Food Chemistry, 4th Ed., Springer Berlin 2009, ISBN 978-3-540-69935-4.

Learning resources
Last update: Fialová Jana (19.12.2017)

Printed lectures.

Syllabus -
Last update: Fialová Jana (19.12.2017)

1.Water: properties, interactions. Acidobasic equilibria in water solutions, pH, pKa.

2.Aminoacids(AA): reactions of free and bonded AA, reactions of main and other functional groups, changes during food processing.

3.Amidic/peptidic bond, peptides in foods. Origin, properties and changes. Biogenic amines.

4.Proteins, structure, properties and classification. Hydratation, dissociation, thermal denaturation. Chemical, nutritious, physical and textural changes at food processing.

5.Saccharides and sugars: main functional groups and their reactions. Sugar derivatives. Possibilities of regulation of sugar degradative reactions and reactions of nonenzymatic browning.

6.Structure and composition of food polysaccharides. Starch. Hydrocoloids.

7.Modifications of starches: oxidised, chemically and enzymic degraded starches. Dextrines.

8.Lipids and fats; homo- and heterolipids; fatty acids, oils and fats.

9.Important reactions of fats and fatty acids in food technology. Modifications of triacylglycerols. Structured fats.

10.Lipophilic substances, lipophilic vitamins and their changes. Antioxidants. Food emulsifiers.

11.Important enzymatic reactions at food processing, enzymatic browning. Possibilities of regulation of enzymatic processes.

12.Oxidative changes of food components and possibilities of their regulation in technology food technology. Important redox systems.

13.Colour of foods, colorants and their stability in food technology. Mineral substances and their changes.

14.Contaminants and their changes at food technology. Process contaminants. Chemistry of substances for disinfection and sanitation.

Registration requirements -
Last update: Fialová Jana (19.12.2017)

Organic chemistry, Biochemistry, Food Chemistry.

 
VŠCHT Praha