SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Reaction Mechanisms in Food Chemistry - M323004
Title: Reakční mechanismy v chemii potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0 Ex [hours/week]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Master's (post-Bachelor)
Guarantor: Cejpek Karel doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Interchangeability : AM323004, N323015
Is interchangeable with: AM323004
This subject contains the following additional online materials
Annotation -
Last update: Cejpek Karel doc. Dr. Ing. (26.01.2018)
The scope of this course is principal chemical reactions of important food components that occur during storage, culinary and technological processing of foods, which lead to changes in nutritional, sensory and health quality.
Aim of the course -
Last update: Cejpek Karel doc. Dr. Ing. (26.01.2018)

Students will be able to

  • describe the reaction mechanisms for the principal reactions of nutrients and other food components
  • evaluate the information about the chemical and physical parameters that determine in which direction and how far the food components react, and how quickly the reactions are carried out.
  • design effective control over important reactions in food practice.

Literature -
Last update: Cejpek Karel doc. Dr. Ing. (26.01.2018)

R: Davídek J., Velíšek J., Pokorný J.: Chemical Changes during Food Processing (Developments in Food Science 21), Elsevier, Amsterdam-Oxford-New York-Tokyo, 1990, 0444988459.

R: Velíšek J., The Chemistry of Foods, Wiley-Blackwell, Chichester, 2014, 9781118383841.

A: Belitz H.-D., Grosch W., Schieberle P., Food Chemistry, 4rd revised edition, Springer, Berlin, 2009, 978-3-540-69933-0.

A: Boekel, M.A.J.S. van: Kinetic Modeling of Reactions in Foods, CRC Press, Boca Raton-London-New York, 2009, 9781574446142.

A: McMurry J.: Organic Chemistry, 7th. Ed., Brooks/Cole (Thomson), Belmont, CA, USA, 2008, 9780495116288.

A: Velíšek J, Cejpek K.: Biosynthesis of Food Components, OSSIS, Tábor, 2008, 9788086659121.

A: Wong, D.W.S., Mechanism and Theory in Food Chemistry, Second Edition, Springer IP, 2017, 978-3-319-50766-8 (eBook).

Learning resources -
Last update: Cejpek Karel doc. Dr. Ing. (26.01.2018)

http://mms02.vscht.cz/vyuka

http://mms02.vscht.cz/

http://lib-c.vscht.cz/

http://www.sciencedirect.com/

http://mms02.vscht.cz/chemreakce/?lang-en

Requirements to the exam -
Last update: Vlčková Martina Ing. (30.01.2018)

Within the extent of the syllabus.

Syllabus -
Last update: Cejpek Karel doc. Dr. Ing. (26.01.2018)

1. Reactions of lipids: free radicals, protective mechanisms.

2. Reactions of lipids: mechanism of the oxidation by singlet and triplet oxygen, enzymatic oxidation.

3. Reactions of lipids: auto-oxidation, formation of hydroperoxides.

4. Reactions of lipids: transformations of hydroperoxides.

5. Reactions of lipids: thermal degradation, hydrolysis, inter-esterifications and other reactions of oil industry, sensory and health aspects.

6. Reactions of saccharides: reactions of the carbonyl group and semiacetal hydroxyl.

7. Reactions of saccharides: isomeration, rearrangements, oxidation, aldolisation.

8. Reactions of c saccharides: reactions of hydroxyl groups; reaction with other food components.

9. The Maillard reaction: the formation of glycosylamines and aminodeoxy sugars.

10. The Maillard reaction: decomposition products of sugars and their reactions.

11. Reactions of saccharides: sensory, nutritional and health aspects.

12. Reactions of proteins: hydrolysis, oxidation, reduction and elimination reactions.

13. Reactions of proteins: reaction with other food components.

14. Reactions of vitamins during processing and storage of food.

Registration requirements -
Last update: Cejpek Karel doc. Dr. Ing. (26.01.2018)

Food Chemistry, Organic Chemistry I

Course completion requirements -
Last update: Cejpek Karel doc. Dr. Ing. (26.01.2018)

Successfully passed exam. During the term, students complete usually three partial tests, which are required to be passed successfully and their results are taken into account in the examination. Individual projects are not compulsory, but students can receive a bonus rating. The exam is in the form of a final test, which can be completed with the oral part of exam by a discussion on particular questions.

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 2
Obhajoba individuálního projektu 0 1
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,8 21
Práce na individuálním projektu 0,1 4
Příprava na zkoušku a její absolvování 1 28
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 10
Defense of an individual project 10
Examination test 30
Continuous assessment of study performance and course -credit tests 50

 
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