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Last update: Cejpek Karel doc. Dr. Ing. (15.07.2013)
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Last update: TAJ323 (16.08.2013)
Students will be able to:
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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. |
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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 |
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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. |
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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 |