SubjectsSubjects(version: 947)
Course, academic year 2023/2024
Reaction Mechanisms in Food Chemistry - N323015
Title: Reakční mechanismy v chemii potravin
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Is provided by: M323004
For type:  
Guarantor: Cejpek Karel doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Is interchangeable with: M323004, AM323004
Examination dates   Schedule   
Annotation -
Last update: Cejpek Karel doc. Dr. Ing. (09.07.2013)
The scope of this course is principal chemical reactions of important food components that occur during storage, culinary and technological processing of foods, which lead to changes in nutritional, sensory and health quality.
Aim of the course -
Last update: Cejpek Karel doc. Dr. Ing. (09.07.2013)

Students will be able to

  • describe the reaction mechanisms for the principal reactions of nutrients and other food components
  • evaluate the information about the chemical and physical parameters that determine in which direction and how far the food components react, and how quickly the reactions are carried out.
  • design effective control over important reactions in food practice.

Literature -
Last update: TAJ323 (28.08.2013)

R: Davídek J., Velíšek J., Pokorný J.: Chemical Changes during Food Processing (Developments in Food Science 21), Elsevier, Amsterdam-Oxford-New York-Tokyo, 1990, 0444988459.

R: Velíšek J., Hajšlová J., Chemie potravin, 3. vydání, OSSIS, Tábor, 2009, 9788086659176.

A: Boekel, M.A.J.S. van: Kinetic Modeling of Reactions in Foods, CRC Press, Boca Raton-London-New York, 2009, 9781574446142.

A: McMurry J.: Organic chemistry, 7th. Ed., Brooks/Cole (Thomson), Belmont, CA, USA, 2008, 9780495116288.

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

A: Wong, D.W.S.: Mechanism and Theory in Food Chemistry, an AVI Book, Van Nostrand Reinhold,

New York, 1989, 0442207530.

Learning resources -
Last update: Cejpek Karel doc. Dr. Ing. (13.01.2015)

Syllabus -
Last update: Cejpek Karel doc. Dr. Ing. (09.07.2013)

1. Reactions of lipids: free radicals, protective mechanisms.

2. Reactions of lipids: mechanism of the oxidation by singlet and triplet oxygen.

3. Reactions of lipids: autooxidation, formation of hydroperoxides.

4. Reactions of lipids: transformations of hydroperoxides.

5. Reactions of lipids: thermal degradation, hydrolysis, sensory and health aspects.

6. Reactions of saccharides: reactions of the carbonyl group and semiacetal hydroxyl.

7. Reactions of saccharides: isomeration, rearrangements, oxidation, aldolisation.

8. Reactions of saccharides: reactions of hydroxyl groups.

9. The Maillard reaction: the formation of glycosylamines and aminodeoxy sugars.

10. The Maillard reaction: decomposition products of sugars and their reactions.

11. Reactions of saccharides: sensory, nutritional and health aspects.

12. Reactions of proteins: hydrolysis, oxidation, reduction and elimination reactions.

13. Reactions of proteins: reactions with other food components.

14. Reactions of vitamins during processing and storage of food.

Registration requirements -
Last update: Cejpek Karel doc. Dr. Ing. (15.07.2013)

Food Chemistry, Organic Chemistry I

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.1 2
Obhajoba individuálního projektu 0.1 2
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0.7 20
Práce na individuálním projektu 0.1 4
Příprava na zkoušku a její absolvování 1 28
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 10
Defense of an individual project 10
Examination test 30
Continuous assessment of study performance and course -credit tests 50