SubjectsSubjects(version: 955)
Course, academic year 2019/2020
Food biochemistry - N320071
Title: Potravinářská biochemie
Guaranteed by: Department of Biochemistry and Microbiology (320)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019 to 2020
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: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Is provided by: M320044
Guarantor: Valentová Olga prof. RNDr. CSc.
Novotná Zuzana doc. Dr. Ing.
Angelini Jindřiška PharmDr. Ph.D.
Is interchangeable with: M320044
Examination dates   Schedule   
Annotation -
The course is focused on overall description of properties, functions and metabolism of individual component of food. Considerable attention is concentrated on application of enzymes in food technologies.
Last update: Novotná Zuzana (19.07.2013)
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: TAJ320 (11.12.2013)
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

Last update: Novotná Zuzana (19.07.2013)
Learning resources -

library of VŠCHT - book: Food Biochemistry and Food Processing

Last update: TAJ320 (26.09.2013)
Syllabus -

1. Introduction to biochemistry, quiz

2. Amino acid, peptides, proteins (structure, properties, classification and function of amino acid, peptides and proteins)

3. Proteins in food (types, stuctures and function of proteins-etc. proteins of muscle, egg proteins, milk proteins, wheat proteins)

4. Enzymes (how enzymes work, classification, enzyme kinetics and regulatory enzymes)

5. General properties and characteristics of the most important technological enzymes

6. Application enzymes in analytical method (immobilised enzymes, immunochemical techniques)

7. Hydrolysis of proteins and bitter peptides (hydrolases-endo(exo)peptidases-properties and application)

8. Plant and animal lipids (classification, structure, functional properties of lipids and their metabolism)

9. Plant and animal carbohydrates (classification, structure, functional properties of carbohydrates and metabolism of carbohydrates and fermentation)

10. The enzymes involved in degradation of plant carbohydrates (amylases, pectin and cellulose degrading enzymes)

11. Biochemical changes in food and food raw materials during maturation, aging and storage

12. Application of magnetic nano- and microparticles in food science and technology

13. Recombinant technology

14. Proteomics in food technologies

Last update: Novotná Zuzana (20.08.2013)
Registration requirements -

Biochemistry I, Biochemistry II, Food Chemistry

Last update: Novotná Zuzana (20.08.2013)
Teaching methods
Activity Credits Hours
Obhajoba individuálního projektu 1 28
Účast na přednáškách 1 28
Práce na individuálním projektu 1 28
Příprava na zkoušku a její absolvování 0.4 10
Účast na seminářích 0.6 18
4 / 4 112 / 112
Coursework assessment
Form Significance
Defense of an individual project 20
Examination test 80