|
Lecturer(s)
|
-
Škrovánková Soňa, doc. Ing. Ph.D.
|
|
Course content
|
- Theoretical principles of food chemistry. - Water, dry matter. - Amino acids and peptides. - Proteins. - Saccharides, mono- and oligosaccharides. - Polysaccharides. - Lipids, fatty acids. - Mineral compounds. - Vitamins. - Additives. - Contaminants. - Aroma active compounds. - Taste active compounds. - Colorants.
|
|
Learning activities and teaching methods
|
Lecturing
- Preparation for examination
- 60 hours per semester
- Participation in classes
- 12 hours per semester
- Preparation for course credit
- 10 hours per semester
- Home preparation for classes
- 38 hours per semester
|
| prerequisite |
|---|
| Knowledge |
|---|
| There is supposed knowledge of theoretical principles already explained within the courses of physical, inorganic and organic chemistry, biology. |
| There is supposed knowledge of theoretical principles already explained within the courses of physical, inorganic and organic chemistry, biology. |
| The discipline furthermore exploits knowledge acquired particularly in biochemistry, microbiology and food technology. |
| The discipline furthermore exploits knowledge acquired particularly in biochemistry, microbiology and food technology. |
| learning outcomes |
|---|
| give information about the presence of water in food and its influence |
| give information about the presence of water in food and its influence |
| characterize the properties of the main food component - proteins and their changes |
| characterize the properties of the main food component - proteins and their changes |
| define the properties of the main food component - saccharides and their changes |
| define the properties of the main food component - saccharides and their changes |
| characterize the properties of the main food component - lipids and their changes |
| characterize the properties of the main food component - lipids and their changes |
| decribe other ingredients present in foods, such as vitamins, additives, contaminants, and their properties |
| decribe other ingredients present in foods, such as vitamins, additives, contaminants, and their properties |
| Skills |
|---|
| create dissociation of aminoacids based on their structure and pH |
| create dissociation of aminoacids based on their structure and pH |
| create the structural formulas of monosaccharides and subsequently oligosaccharides |
| create the structural formulas of monosaccharides and subsequently oligosaccharides |
| describe the sequence of autoxidation reactions in lipids |
| describe the sequence of autoxidation reactions in lipids |
| teaching methods |
|---|
| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Educational trip |
| Educational trip |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
|---|
| Educational trip |
| Educational trip |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
|
Recommended literature
|
-
Velíšek, Jan; Hajšlová, Jana. Chemie potravin II.. Tábor: Ossis, 2009. ISBN 978-80-86659-16-9.
-
Velíšek, Jan; Hajšlová, Jana. Chemie potravin I.. Tábor : OSSIS, 2009. ISBN 978-80-86659-15-2.
-
Velíšek, Jan. Chemie potravin 1. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239137.
-
Velíšek, Jan. Chemie potravin 2. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239145.
-
Velíšek, Jan. Chemie potravin 3. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239153.
-
Velíšek Jan. The chemistry of food. Chichester, West Susex, 2014. ISBN 978-1-118-38384-1.
|