SubjectsSubjects(version: 876)
Course, academic year 2020/2021
  
Food process chemistry - N322021
Title: Procesní chemie potravin
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2019
Semester: winter
Points: winter s.:6
E-Credits: winter s.:6
Examination process: winter s.:
Hours per week, examination: winter s.:3/2 C+Ex [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
Is provided by: M322002
For type:  
Guarantor: Filip Vladimír prof. Ing. CSc.
Čurda Ladislav doc. Ing. CSc.
Z//Is interchangeable with: M322002
Annotation -
Last update: TAJ322 (03.01.2014)
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: Filip Vladimír prof. Ing. CSc. (24.09.2013)

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: Filip Vladimír prof. Ing. CSc. (06.02.2015)

B:Velíšek J.: The Food Chemistry, WiLEY Blackwell, Chichester, UK 2014. ISBN 978-1-118-38381-0.

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: Filip Vladimír prof. Ing. CSc. (23.09.2013)

Printed lectures.

Syllabus -
Last update: Filip Vladimír prof. Ing. CSc. (24.09.2013)

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: Filip Vladimír prof. Ing. CSc. (23.09.2013)

Organic chemistry, Biochemistry, Food Chemistry.

Teaching methods
Activity Credits Hours
Účast na přednáškách 1,5 42
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 2 56
Příprava na zkoušku a její absolvování 1,5 42
Účast na seminářích 1 28
6 / 6 168 / 168
Coursework assessment
Form Significance
Regular attendance 10
Examination test 40
Continuous assessment of study performance and course -credit tests 20
Oral examination 30

 
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