Food process chemistry - N322021A
Title: Procesní chemie potravin
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2019
Semester: summer
Points: summer s.:6
E-Credits: summer s.:6
Examination process: summer s.:
Hours per week, examination: summer s.:3/2 [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Guarantor: Filip Vladimír prof. Ing. CSc.
Čurda Ladislav doc. Ing. CSc.
Is interchangeable with: M322006, M322002
Examination dates   Schedule   
Annotation -
Last update: Šmídová Ludmila (20.01.2015)
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: Šmídová Ludmila (20.01.2015)

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: Šmídová Ludmila (20.01.2015)

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: Šmídová Ludmila (20.01.2015)

Printed lectures.

Syllabus -
Last update: Šmídová Ludmila (20.01.2015)

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: Šmídová Ludmila (20.01.2015)

Organic chemistry, Biochemistry, Food Chemistry.