|
Lecturer(s)
|
-
Lapčík Lubomír, prof. Ing. Ph.D.
|
|
Course content
|
- Introduction to food chemistry, primary and secondary metabolites, primary and secondary contaminants. - Reletionships between structure and properties of individual compounds of food. - Classification, function and basic reaction mechanism aminy individua part sof food. - Essential aminoacids, other aminoacids, biogenic amines. - S-substited derives of cysteine. - Fytosterols and similar compounds. - Essential fatty acids, other fatty acids, important lipids. - Important mono-, oligo- a polysacharides. - Glykosides and derivates of sugars. - Glukosinolates and products of thein decomposition. - Important products of Maillard reaction. - Vitamins, mineral substances and similar compounds. - Phenolic compounds. - Other biologically active substance of food. - Physiological function of biologically active substance of food.
|
|
Learning activities and teaching methods
|
Methods for working with texts (Textbook, book), Individual work of students
- Preparation for examination
- 100 hours per semester
|
| prerequisite |
|---|
| Knowledge |
|---|
| Knowledge of chemistry, food chemistry and food analysis. |
| Knowledge of chemistry, food chemistry and food analysis. |
| learning outcomes |
|---|
| The student has knowledge about food chemistry. |
| The student has knowledge about food chemistry. |
| The student is well informed about structure and properties of particular food components. |
| The student is well informed about structure and properties of particular food components. |
| Skills |
|---|
| The student is able to link the relationship between the composition, structure and form of foods in relation to their utility and nutritional properties. |
| The student is able to link the relationship between the composition, structure and form of foods in relation to their utility and nutritional properties. |
| teaching methods |
|---|
| Knowledge |
|---|
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Individual work of students |
| Skills |
|---|
| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Oral examination |
| Oral examination |
|
Recommended literature
|
-
Nielsen, S.S. Food Analysis. 2nd Ed.. 1998.
-
Opletal, L. Přírodní látky a jejich biologická aktivita 1. Přehled nutraceutik A. Primární metabolity a obsahové látky strukturovaných biologických systémů. Karolinum Praha, 2008.
-
Opletal, L. Přírodní látky a jejich biologická aktivita 2. Přehled nutraceutik B. Sekundární metabolity rostlin. Karolinum Praha, 2008.
-
Velíšek, J. Chemie potravin I, II, III. Tábor : OSSIS, 2002. ISBN 80-86659-03-8.
|