SubjectsSubjects(version: 888)
Course, academic year 2020/2021
  
Chemistry of food raw materials and products - M323018
Title: Chemie potravinových surovin a výrobků
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2020
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.
Stránská Milena doc. Ing. Ph.D.
Interchangeability : N323049
This subject contains the following additional online materials
Annotation -
Last update: Cejpek Karel doc. Dr. Ing. (26.01.2018)
The course is focused on the chemical composition of foods and food raw materials, important properties of food components and their function in important commodities. Technological aspects and the most important changes occurring during the technological and culinary processing of various groups and sub-groups of food products and raw materials are also involved.
Aim of the course -
Last update: Cejpek Karel doc. Dr. Ing. (26.01.2018)

Students will be able to

  • identify the key factors that affect the properties of food materials and products at the molecular level in particular;
  • define the parameters determining the safety and quality of food;
  • describe how chemical and biochemical reactions affect the quality and safety of food products and raw materials;
  • apply the above findings in technological and culinary processes that lead to the maintenance and/or modification of the food composition and stability.

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

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: Damodaran S., Parkin K.L., Fennema O.R. (eds.), Fennema´s Food Chemistry, CRC Press, Boca Raton 2007, 0824723457.

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

A: Cheung P.C.K., Mehta B.M., Handbook of Food Chemistry, Springer, Berlin, 2015, 9783642366048.

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

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. Introduction to the chemistry of the key components determining physical-chemical and sensory properties of food.

2. Drinking water, water in foods.

3. Meat, poultry and products thereof.

4. Fish and aquatic organisms.

5. Eggs and egg products.

6. Milk and milk products.

7. Edible fats and oils.

8. Cereals and cereal products.

9. Legumes and potatoes.

10. Vegetables and vegetable products.

11. Fruits and fruit products.

12. Alcoholic beverages, sugar and honey.

13. Coffee, cocoa and tea; spices.

14. Seminars, case studies.

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

Food Chemistry

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

Successfully passed oral exam. During the term, students complete several short tests, which are not compulsory. However, the number and result of the completed tests is taken into account at the oral exam.

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 3
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,9 25
Příprava na zkoušku a její absolvování 1 28
3 / 3 84 / 84
 
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