SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Chemistry of food raw materials and products - N323049
Title: Chemie potravinových surovin a výrobků
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2012
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:  
Guarantor: Cejpek Karel doc. Dr. Ing.
Stránská Milena doc. Ing. Ph.D.
Annotation -
Last update: Cejpek Karel doc. Dr. Ing. (15.07.2013)
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: TAJ323 (16.08.2013)

Students will be able to:

  • identify the key factors that affect the properties of food materials and products at the molecular level.
  • 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 or modification of the food composition and stability.

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

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

A: Belitz H.-D., Grosch W., Schieberle P., Food Chemistry, 3rd revised edition, Springer, Berlin, 2004, 3540408185.

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.

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

http://mms02.vscht.cz/

http://lib-c.vscht.cz/

http://www.sciencedirect.com/

http://mms02.vscht.cz/chemreakce

Syllabus -
Last update: TAJ323 (16.08.2013)

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. (15.07.2013)

Food Chemistry

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
Coursework assessment
Form Significance
Regular attendance 10
Continuous assessment of study performance and course -credit tests 20
Oral examination 70

 
VŠCHT Praha