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Lecturer(s)
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Sumczynski Daniela, prof. Ing. Ph.D.
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Course content
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- Nutritional quality characteristics of raw materials and foods - their classification, relationships between structure and chemical-physical properties of individual components. - Chemistry of important nutraceutical substances of food. - Chemistry of contaminants and toxic substances of raw materials, food and additives. - Physiological effects of biologically active substances and contaminants in food, raw materials and additives. - Intermediates and products of Maillard reactions - occurrence, intake reference values, physico-chemical properties, biological effects. - Nanoparticles and their use in food - use of nanotechnology in the preparation of nutraceuticals and functional foods. - Preparation and evaluation of experiments using modern ICT.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| prerequisite |
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| Knowledge |
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| The student has already completed food chemistry in the master study program. |
| The student has already completed food chemistry in the master study program. |
| learning outcomes |
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| Describe in detail the qualitative nutritional characteristics of foods |
| Describe in detail the qualitative nutritional characteristics of foods |
| Describe and explain the chemistry of nutraceutical food substances |
| Describe and explain the chemistry of nutraceutical food substances |
| Describe the physiological effects and chemistry of contaminants, toxic substances and food additives |
| Describe the physiological effects and chemistry of contaminants, toxic substances and food additives |
| Characterize nanoparticles and their use in food |
| Characterize nanoparticles and their use in food |
| Describe the chemistry of Maillard reactions, their intermediates and products |
| Describe the chemistry of Maillard reactions, their intermediates and products |
| Skills |
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| Extract nutraceuticals |
| Extract nutraceuticals |
| Describe Maillard reactions schematically |
| Describe Maillard reactions schematically |
| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Analysis of educational material |
| Analysis of educational material |
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Recommended literature
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DAMODARAN, S., PARKIN, K.L. Fennema's Food Chemistry. 2004.
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GHOSH, D., DAS, S., BAKCHI, D., SMARTA, R.B. Innovation in Healthy and Functional Foods. .
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MESIAS, M., DELGADO-ANDRADE, C., MORALES, F.J. Risk/Benefit Evaluation of Traditional and Novel Formulations for Scacking: Acrylamide and Furfurals as Process Contaminants. 2019.
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NEESER, J.-R., GERMAN, J.B. Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals. .
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