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Last update: Fialová Jana (19.12.2017)
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Last update: Fialová Jana (19.12.2017)
Students will be able to:
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Last update: Schulzová Věra doc. Dr. Ing. (22.01.2018)
R: Velíšek J.: The Chemistry of Food. Wiley Blackwell, Oxford, 2014; ISBN 978-1-118-38381-0 R: Velíšek J., Hajšlová J., Chemie potravin, OSSIS, 2009, ISBN 8086659178, 9788086659176 A: Wildman R.E.C., Handbook of Nutraceuticals and Functional Foods, CRC Press 2007, Print ISBN: 978-0-8493-6409-9, eBook ISBN: 978-1-4200-0618-6 A: Pathak Y., Handbook of Nutraceuticals Volume I, Ingredients, Formulations, and Applications, CRC Press 2010, Print ISBN: 978-1-4200-8221-0, eBook ISBN: 978-1-4200-8222-7 |
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Last update: Schulzová Věra doc. Dr. Ing. (13.09.2023)
http://eur-lex.europa.eu/cs/index.htm http://www.szpi.gov.cz/ http://www.bezpecnostpotravin.cz/ https://szu.cz/o-szu/ |
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Last update: Schulzová Věra doc. Dr. Ing. (22.01.2018)
Within the syllabus |
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Last update: Schulzová Věra doc. Dr. Ing. (22.01.2018)
1. Introduction Nutraceuticals and functional foods, food supplements, novel foods, definitions 2. Legislation, basic concepts, food labeling, health claims, food allergy 3. Proteins. 4. Probiotics and prebiotics, function in the intestine 5. Carbohydrates. 6. Minerals and trace elements. 7. Fat soluble vitamins, carotenoids, ubiquinones. 8. Maillard reaction products and intermediates. 9. Glukosinonolates, phytosterols. 10. Phytosterols. 11. Lipids. 12. Hydrophilic vitamins. 13. Other nutraceuticals. 14. Nanoparticles and their use in food.
7. 8. Maillard Reaction Products and Intermediates |
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Last update: Fialová Jana (19.12.2017)
Food Chemistry |
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Last update: Schulzová Věra doc. Dr. Ing. (22.01.2018)
Design and defense of the student project Successful completion of the written exam |
Teaching methods | ||||
Activity | Credits | Hours | ||
Obhajoba individuálního projektu | 0.5 | 14 | ||
Účast na přednáškách | 1 | 28 | ||
Práce na individuálním projektu | 0.5 | 14 | ||
Příprava na zkoušku a její absolvování | 1.5 | 42 | ||
Účast na seminářích | 0.5 | 14 | ||
4 / 4 | 112 / 112 |