SubjectsSubjects(version: 954)
Course, academic year 2023/2024
Food Chemistry - S323001
Title: Food Chemistry
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: both
Points: 5
E-Credits: 5
Examination process:
Hours per week, examination: 3/0, Ex [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: English
Teaching methods: full-time
Teaching methods: full-time
Is provided by: AB323001
Additional information:
Note: you can enroll for the course in winter and in summer semester
Guarantor: Doležal Marek doc. Dr. Ing.
Cejpek Karel doc. Dr. Ing.
Is interchangeable with: AB323001
Examination dates   Schedule   
The course contains the basic areas of food chemistry, physico-chemical, biochemical, sensory and other properties of individual components, their functions and major interactions and reactions which take place in foods during storage, culinary and technological processing. Students will be introduced mainly with the basic components of nutrition, ie proteins, fats and carbohydrates in their various forms, but also with essential dietary factors (vitamins, minerals) and antinutritional and toxic substances.
Last update: Doležal Marek (09.08.2013)

D: Belitz H.-D., Grosch W., Schieberle P.: Food Chemistry, 4th revised edition, Springer, Berlin, 2009, 978-3-540-69933-0

D: Damodaran S., Parkin K.L., Fennema O.R. (eds.): Fennema´s Food Chemistry, 4th edition, CRC Press, Boca Raton 2008, 0849392721

Last update: Doležal Marek (09.08.2013)
Learning resources

Last update: Doležal Marek (09.08.2013)
Syllabus -

1. Water in important food commodities, changes during processing and storage, reactions in food, water activity, relative humidity, sorption isotherms.

2. Basic and unusual amino acids, essential amino acids, limiting amino acids. Content of proteins in important food commodities, meat proteins, milk proteins, egg proteins, wheat proteins, their properties and changes during processing.

3. Important reactions of amino acids, peptides and proteins, reaction mechanisms, products, consequences.

4. Fatty acids, homolipids, heterolipids, occurrence, properties, importance.

5. Important industrial lipid reactions, types of rancidity, general mechanisms of autoxidation and its importance for food quality.

6. Monosaccharides, oligosaccharides and sugar derivatives, occurrence in food commodities, importance, utilisation.

7. Important sugar reaction in solutions and caramelisation. Maillard reaction, mechanisms, consequences in important food commodities, possibility of inhibition.

8. Polysaccharides, starch, cellulose, pectin, occurrence, properties, use.

9. Vitamins of B group, forms, sources, important reactions, losses, use. Vitamin C, forms, sources, important reactions, losses, use. Fat soluble vitamins, forms, sources, important reactions, losses, use.

10. Minerals, including toxic elements, forms, sources, properties, importance.

11. Aroma compounds occurrence, properties, reactions, food aromatisation. Gustatory compounds, occurrence, properties, food aromatisation.

12. Natural food colours, occurrence, properties, reactions, importance. Enzymatic browning reaction.

13. Antinutritive and toxic compounds in food.

14. Food additives, preservation agents, antioxidants, compounds effecting flavour, colour, texture and nutritive value. Food contaminants, sources, risks, effects, legislation (mycotoxins, polycyclic aromatic hydrocarbons, persistent organochlorine compounds, modern pesticides, endogenous contaminants.

Full syllabuses at:

Last update: Doležal Marek (09.08.2013)