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Lecturer(s)
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Fišera Miroslav, doc. Ing. CSc.
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Mlček Jiří, prof. Ing. Ph.D.
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Ondrášová Monika, Mgr. Ph.D.
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Course content
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1. Introduction, basic nutritional components, importance, biological value. 2. Proteins and their properties, changes during processing. 3. Lipids and their properties, changes during storage and processing. 4. Carbohydrates and their properties, changes and reactions during storage and processing. 5. Bioactive food ingredients, representatives, importance, sources, utilization. 6. Natural antioxidants - agents and their structure, properties and mechanism of action. 7. Polyphenolic substances and natural dyes with antioxidant effect - agents and their structure, properties and mechanism of action. 8. Vitamins and minerals with antioxidant effect - agents, properties and mechanism of action. 9. Natural antimicrobial agents - representatives, importance, occurrence, properties. 10. Additives added to food - natural ingredients and synthetic compounds, properties, use. 11. Other food ingredients, distribution and representatives, occurrence, health evaluation, methods of their elimination. 12. Endogenous contaminants - representatives, origin and occurrence, properties, evaluation, elimination. 13. Exogenous contaminants I. - representatives, occurrence, properties, evaluation, elimination. 14. Exogenous contaminants II. - natural poisons - representatives, occurrence, properties, evaluation, elimination.
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Learning activities and teaching methods
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Lecturing
- Preparation for examination
- 120 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of inorganic, organic, physical chemistry and biology. |
| Knowledge of inorganic, organic, physical chemistry and biology. |
| Knowledge acquired in biochemistry, microbiology and food technology. |
| Knowledge acquired in biochemistry, microbiology and food technology. |
| learning outcomes |
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| to list proteins and to describe their properties |
| to list proteins and to describe their properties |
| to describe lipids |
| to describe lipids |
| to characterize saccharides and their properties |
| to characterize saccharides and their properties |
| to list additive substances and to describe their properties |
| to list additive substances and to describe their properties |
| to characterize contaminants |
| to characterize contaminants |
| Skills |
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| to propose reactions of fatty acids |
| to propose reactions of fatty acids |
| to create amino acid reactions |
| to create amino acid reactions |
| to write reactions of monosaccharide derivatives |
| to write reactions of monosaccharide derivatives |
| to assess the reactivity of some additives in food |
| to assess the reactivity of some additives in food |
| to assess the negative effects of contaminants in food |
| to assess the negative effects of contaminants in food |
| 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 |
| Oral examination |
| Written examination |
| Written examination |
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Recommended literature
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Belitz H.- D., Grosch W. Food Chemistry. 2nd Ed. Springer-Verlag, Berlin, Heidleberg, New York , 1999.
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DAMODARAN, S., PARKIN, K.L. Fennema?s Food Chemistry. CRC Press, 2017. ISBN 9781482208122.
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Harold, G. On Food and Cooking. New York, Scribner, 2004. ISBN 978-0-684-80001-1.
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Velíšek, J., Hajšlová, J. Chemie potravin II. Tábor : OSSIS, 2009. ISBN 978-80-86659-16-9.
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Velíšek, J., Hajšlová, J. Chemie potravin I. Tábor : OSSIS, 2009. ISBN 978-80-86659-15-2.
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Velíšek, J. The Chemistry of Food. Chichester, West Susex, 2014. ISBN 978-1-118-38384-1.
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