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Lecturer(s)
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Sumczynski Daniela, doc. Ing. Ph.D.
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Škrovánková Soňa, doc. Ing. Ph.D.
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Course content
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- 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.
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Learning activities and teaching methods
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Lecturing
- Preparation for examination
- 90 hours per semester
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| prerequisite |
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| Knowledge |
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| 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 |
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| 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 |
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| 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 |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Written examination |
| Written examination |
| Oral examination |
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Recommended literature
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Velíšek, Jan; Hajšlová, Jana. Chemie potravin II.. Tábor: Ossis, 2009. ISBN 978-80-86659-16-9.
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Velíšek, Jan; Hajšlová, Jana. Chemie potravin I.. Tábor : OSSIS, 2009. ISBN 978-80-86659-15-2.
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Velíšek, Jan. Chemie potravin 1. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239137.
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Velíšek, Jan. Chemie potravin 2. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239145.
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Velíšek, Jan. Chemie potravin 3. Vyd. 1. Tábor : OSSIS, 1999. ISBN 8090239153.
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Velíšek Jan. The chemistry of food. Chichester, West Susex, 2014. ISBN 978-1-118-38384-1.
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