Course: Nutraceutical Chemistry

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Course title Nutraceutical Chemistry
Course code TUACHP/TE8NU
Organizational form of instruction Lecture
Level of course Master
Year of study not specified
Semester Summer
Number of ECTS credits 3
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
Lecturer(s)
  • Sumczynski Daniela, doc. Ing. Ph.D.
Course content
1. Introduction to chemistry of nutraceuticals - basic terms, classification of nutraceuticals, legislation for nutraceuticals and food supplements within the EU, phytoceutics. 2. Basic ways of obtaining nutraceuticals - isolation, synthesis, methods. 3. Biogenic elements - occurrence, reference intake values, physicochemical properties, isolation, biological effects (metabolism). 4. Amino acids, peptides, proteins, enzymes - occurrence, reference values of intake, physico-chemical properties, isolation, biological effects (metabolism). 5. Carbohydrate derivatives, fiber - occurrence, reference intake values, physicochemical properties, isolation, biological effects (metabolism). 6. Polyunsaturated fatty acids of plant origin, vegetable oils, phytosterols - occurrence, intake reference values, physico-chemical properties, isolation, synthesis, biological effects (metabolism). 7. Water soluble and fat soluble vitamins - occurrence, reference intake values, physico-chemical properties, isolation, synthesis, biological effects (metabolism). 8. Plant and animal pigments/colours - occurrence, reference intake values, physicochemical properties, isolation, biological effects (metabolism). 9. Polyphenolic substances of predominantly plant origin - occurrence, reference intake values, physico-chemical properties, isolation, biological effects (metabolism). 10. Intermediates and products of Maillard reactions - occurrence, intake reference values, physico-chemical properties, isolation, biological effects (metabolism). 11. Other biologically active substances - occurrence, reference values of intake, physico-chemical properties, isolation, synthesis, biological effects (metabolism). 12. Extracts of herbs and spices - physico-chemical properties, isolation, biological effects (metabolism). 13. Probiotics and prebiotics - basic overview. 14. Nanoparticles and their use in food - the use of nanotechnologies in the preparation of nutraceuticals and functional foods.

Learning activities and teaching methods
Lecturing, Monologic (Exposition, lecture, briefing), Methods for working with texts (Textbook, book), Projection (static, dynamic), Translation analysis, Analysis of a presentation, Text analysis
  • Participation in classes - 42 hours per semester
  • Term paper - 24 hours per semester
  • Home preparation for classes - 10 hours per semester
  • Preparation for examination - 14 hours per semester
Learning outcomes
The subject is aimed at the introduction into the topic of nutraceuticals, methods of isolation and synthesis will be described with their physico-chemical characteristics and nutrition benefits. Student will acquire knowledge about individual biogenic amino acids, saccharides, peptides, trace elements, polyphenolics and many other substances.
Students will gain an overview of the individual substances of nutraceutical effect, their isolation or synthesis with regard to their chemical-physical or biological properties.
Prerequisites
Knowledge of organic chemistry, biochemistry, food chemistry, functional foods and food analysis is a prerequisite for mastering the subject.

Assessment methods and criteria
Grade (Using a grade system), Written examination, Analysis of a presentation given by the student

Attendance: active attendance at exercises and seminars - 80%. Examination: knowledge of the curriculum content already dealt with by written exam (60%). The result of a subject examination is expressed on a six-point scale: A "výborně" (i.e. "excellent"), B "velmi dobře" (i.e. "very good"), C "dobře" (i.e. "good"), D "uspokojivě" (i.e. "satisfactory"), E "dostatečně" (i.e. "sufficient"), F "nedostatečně" (i.e. "fail").
Recommended literature


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester